Raspberry lemon muffins

    30 min

    These are so easy and always turn out well. I've used other fruit, as well - blueberries and raspberries are our favourites, but strawberries, peaches or cherries work well, too. You can use frozen or fresh.

    633 people made this

    Serves: 12 

    • 100g (4 oz) low fat natural yoghurt
    • 3 tablespoons vegetable oil
    • 1 tablespoon lemon juice
    • 2 egg whites
    • 1/2 teaspoon lemon extract (optional)
    • 200g (7 oz) plain flour
    • 150g (5 oz) caster sugar
    • 1 dessertspoon baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon grated lemon zest
    • 250g (9 oz) fresh or frozen raspberries
    • 2 tablespoons demerara sugar for topping (optional)

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas mark 6. Grease muffin tin, or line with paper cases.
    2. In a large bowl, mix together the yoghurt, oil, lemon juice, egg whites and, if using, lemon extract.
    3. In a separate bowl, stir together the flour, caster sugar, baking powder, salt and lemon zest.
    4. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin tin. Sprinkle demerara sugar over the tops for decoration, if desired.
    5. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

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    Reviews in English (434)


    Used different ingredients. I had no yoghurt so used full fat milk (150ml) and butter (about 2 tbls) and used chopped cherries instead They tasted lovely  -  15 Feb 2011


    Used different ingredients. You could add bits of cherry or strawberry  -  04 Mar 2010


    These were my first attempt at muffins. Fabulous! They looked amazing and tasted delicious  -  29 Aug 2011