So, apparently I’m really into muffins lately since this is the third muffin recipe I’ve posted in the last 2 weeks! Muffins are just so versatile and it’s easy to customize their flavours depending on what ingredients you have on hand or what’s in season. When a good friend brought me some freshly-picked, very ripe raspberries last week, I knew I had to come up with something sweet and delicious to bake, and so these Raspberry Lemonade Muffins were born! These muffins are so perfect for summer because they’re fresh, sweet and light and they taste just like fresh raspberry lemonade. They’re the perfect addition to your next summer picnic!
For the muffins:
1 cup white sugar
3 cups all purpose flour
3 tsp baking powder
1 tsp salt
3 tbsp lemon zest
2 cups fresh raspberries
2 tbsp freshly squeezed lemon juice
2/3 cup vegetable oil
1 1/4 cup fat-free Greek yogurt
For the topping:
1/4 cup white sugar
1 tbsp lemon zest
Preheat your oven to 350 degrees Fahrenheit.
Add the sugar, flour, baking powder, salt and lemon zest to a large bowl. Mix these ingredients together using a wire whisk until everything is combined.
Add the raspberries and gently toss them in the flour mixture until they’re well coated and dispersed throughout the flour mixture. Because the raspberries I used were very ripe, some of them fell apart during this step, which is totally normal.
Add the oil, Greek yogurt, eggs, and lemon juice to a separate bowl and combine them well with a fork. Once they’re combined, dump the mixture into the bowl with the dry ingredients.
Using a rubber spatula, gently combine the wet and dry ingredients just until the flour disappears. Be careful not to over-mix and be sure to be gentle with the mixture so as not to break up the raspberries more than necessary.
Line 18 muffin cups with paper liners and divide the muffin batter evenly between the 18 liners. The batter will seem thick – this is normal!
In a small bowl, combine the 1/4 white sugar and the 1 tbsp lemon zest. Stir these together with a fork until the zest is mixed evenly throughout the sugar.
Sprinkle a tiny bit of this mixture evenly over the top of each of the 18 muffins before baking.
Bake the muffins at 350 degrees Fahrenheit for about 25 minutes or until the tops have browned slightly and the muffins spring back when you press the top lightly with your finger.
It’s a good idea to let the muffins cool completely on a wire rack before serving, if you can wait that long before digging in to this sweetness!
Don’t they look delicious?? They taste just like a tall glass of fresh raspberry lemonade!
These Raspberry Lemonade Muffins are only 6 Weight Watchers PointsPlus, so they’re a great alternative to most sweet summer treats!
I hope you enjoy this recipe! Let me know in the comments below, what’s your latest favourite muffin flavour?