These Lemon Raspberry Yogurt Muffins are made with whole wheat and almond flours, sweetened with whole cane sugar and honey, and contain Greek yogurt for extra moistness. The raspberries and lemon zest make for a delicious flavor combination.
As I was sorting through muffin pictures on my computer yesterday evening, my husband looked over my shoulder and started laughing at one particular photo.
Me: “What?” Casey: “It looks like carnage after a muffin battle!” Me: “A muffin battle? Really?” (These are the kinds of conversations that happen around our house.) I had no idea what he meant by that. An intense food fight? Muffins battling each other in a fictional universe? The remnants of an extremely competitive muffin-eating contest? I asked him to clarify, and he said, “Muffins fighting each other!” Ok, I guess we’re going with the muffins battling each other in a fictional universe idea. (Star Trek episode anyone?)
Anyway, since I have a family-friendly website, I decided it was best not to post the “muffin carnage” photo here.
I suppose it is possible that muffins battle on my countertop when I’m not looking, but it seems like I would have noticed before now. I may have to install cameras in my kitchen. (Ha…ha…ha…not funny, Katherine…) *fictional audience leaves*
Muffin battles aside, these Lemon Raspberry Muffins will make a delicious addition to your recipe collection. The recipe is based off of a clipping I have in one of my cooking scrapbooks. I decided to use a combination of whole wheat and almond flours, partially for health reasons and partially because I just like the flavor and texture that results from blending those two flours. I also used Greek yogurt to make them more moist, and sweetened them with whole cane sugar and honey.
Raspberry with lemon is probably one of my favorite flavor combinations. The lemon zest gives such a nice flavor to these muffins, and I really like it.
Note: if you don’t have almond flour on hand, you can try substituting it with unbleached all purpose flour. I haven’t personally tried it, but I’m fairly certain it would work. 🙂
Lemon Raspberry Yogurt Muffins
- 2 cups whole wheat flour
- 1 cup almond flour (or unbleached all purpose flour)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter, softened
- 1 cup whole cane sugar (I use Sucanat)
- 2 Tablespoons honey
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 1/2 cups plain Greek yogurt
- 2 cups fresh or frozen raspberries
Preheat oven to 375 degrees Fahrenheit. Stir together whole wheat and almond flours, baking powder, baking soda, and salt in a medium bowl.
In a larger bowl, mix butter, whole cane sugar, honey, and applesauce together until blended. Mix in egg, lemon zest, and lemon juice. Add Greek yogurt, alternating with flour mixture, just until blended. Fold in raspberries.
Bake for 17-19 minutes or just until edges turn golden brown and tops are slightly golden. Let cool in pans 10 minutes before removing to cool on wire racks.
~K in the Kitchen