Ingredients

The following ingredients have 4 Servings
  • 2 cups white whole wheat flour
  • 1/4 cup  ground flaxseed meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter ( at room temperature)
  • 1/3 cup honey or pure maple syrup
  • 2 large eggs (at room temperature)
  • 1/2 cup nonfat plain Greek yogurt (at room temperature)
  • 2 teaspoons pure vanilla extract
  • Zest of 2 small lemons (about 1 1/2 teaspoons)
  • 1/4 cup lemon juice (from the same 2 small lemons)
  • 1 1/2 cups raspberries (fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first)
  • 3 tablespoons turbinado (sugar in the raw sugar, for topping (optional))

Instruction

  • Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
  • In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.
  • In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.
  • Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick.
  • Very gently fold in the raspberries.
  • Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each. For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.
  • Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean.
  • Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer them to the wire rack to cool completely. Enjoy!