Lemon Raspberry Protein Muffins


Unlock the secrets to creating the perfect blend of sweetness and tartness with our Lemon Raspberry Protein Muffins recipe. Bursting with fresh or frozen raspberries, a touch of lemon zest, and a delightful glaze, these muffins are a testament to moistness, tenderness, and utter simplicity. Read on to discover why you’ll fall head over heels for this culinary creation.

Why You’ll Love This Recipe:

Moist and Tender Perfection: Indulge in muffins that redefine moistness, featuring a delicate crumb texture that’s simply irresistible.

Cloud-like Fluffiness: Brace yourself for a fluffy texture that defies expectations—soft and light with minimal effort on your part.

Effortless Creation: No need for fancy gadgets or complicated techniques; a whisk, bowl, and spatula are your trusty companions in crafting this delectable treat.

Ingredients Needed:

All-purpose Flour: The foundation for spongy perfection. Opt for unbleached flour for an ideal texture.

Unsalted Butter: A marriage of butter and oil for an incredible flavor profile. Your choice of salted or unsalted won’t alter the magic.

Oil: A dash of liquid gold to keep the muffins exceptionally soft. Choose any neutral cooking oil for the task.

Granulated Sugar: The sweet secret to moisture and that golden crunchy top we all love.

Eggs: Two large eggs bring structure and contribute to the moist, spongy texture.

Pure Vanilla Extract: Elevate the lemony goodness with a hint of vanilla.

Yogurt: Full-fat plain yogurt introduces tanginess to complement the lemony notes.

Raspberries: Fresh or frozen, but handle frozen ones with care to avoid color mishaps.

Lemon Zest: A tablespoon of zest from about two lemons for an aromatic burst without overpowering the flavor.

How To Make:

Step 1) Sugar Infusion: Begin the journey by infusing sugar with lemon zest, releasing essential oils for an aromatic touch.

Step 2) Dry Ingredients Ballet: Sift flour, baking powder, baking soda, and salt into the lemony sugar, creating a harmonious dry mixture.

Step 3) Wet Ingredients Waltz: Whisk together eggs, melted butter, oil, yogurt, vanilla, and milk in a medium bowl for a symphony of wet ingredients.

Step 4) Marriage of Elements: Combine wet and dry ingredients, folding gently until a cohesive mixture forms with a few flour streaks remaining.

Step 5) Raspberry Elegance: Introduce raspberries with care, avoiding over-mixing to maintain a perfect balance.

Step 6) Batter Siesta: Allow the batter to rest at room temperature for 30 minutes, unveiling its full potential.

Step 7) Baking Ballet: Divide and conquer – fill muffin cups generously, sprinkle with coarse sugar, and bake for a golden brown finish.

Pro Tips:

Room Temperature Eggs: Ensure fluffiness by using eggs at room temperature.

Gentle Mixing: Avoid over-mixing for a smooth batter; a few lumps are perfectly fine.

Berry Choices: Fresh raspberries are preferred, but frozen ones or other berries can step in when needed.

Recipe FAQs:

Can I Make These Muffins with All Melted Butter?

Yes, you can opt for ½ cup melted butter, omitting oil for a slightly firmer texture without sacrificing taste.

Can I Make These Muffins with All Oil?

While all oil results in softer muffins, the flavor might be less intense, and the batter slightly runnier.

What Makes a Muffin Moist?

The right flour-to-liquid ratio, a higher baking temperature, and adequate sugar ensure a moist outcome. Resting the batter is key.

Why Are My Muffins Not Fluffy?

Dense muffins may be a result of over-mixing or inactive leavening agents. Use fresh baking powder and soda, and mix gently.

What Causes Muffins to be Dry and Dense?

Too much flour and insufficient sugar are culprits. Get the proportions right, follow baking instructions, and resist over-mixing.

How Can I Achieve a Domed Muffin Top?

For a picturesque top, rest the batter for an hour before baking or start at a high temperature (400°F) to set the surface quickly.

What Can I Use as a Substitute for Yogurt?

While plain yogurt is ideal, Greek yogurt or sour cream can step in for a slightly different twist.

Lemon Raspberry Protein Muffins

Recipe by admin
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Course: Desserts


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Elevate your snack game with these Lemon Raspberry Protein Muffins, marrying the goodness of lemon protein powder with the lusciousness of fresh raspberries. Topped with a zesty lemon glaze, this recipe is a quick and delicious way to fuel your day.


  • 2 cups plus 1 tbsp (295g) all-purpose flour, divided

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 cup (200g) granulated sugar

  • 1 tablespoon lemon zest

  • ½ teaspoon salt

  • 2 large eggs, room temperature

  • ½ cup (120ml) full-fat yogurt

  • 1 teaspoon (5ml) pure vanilla extract

  • ¼ cup (60ml) sunflower oil

  • ¼ cup (56g) unsalted butter, melted

  • ¾ cup (180ml) milk, room temperature

  • 1 ½ cups (200g) fresh raspberries

  • 2 tablespoons coarse or raw sugar for sprinkling


  • Rub sugar with lemon zest in a large bowl until fragrant and tinted yellow. Sift in 2 cups of flour, baking powder, baking soda, and salt. Whisk until evenly blended.
  • Combine eggs, melted butter, oil, yogurt, vanilla, and milk in a medium bowl. Whisk until completely smooth.
  • Pour wet ingredients into the bowl with dry ingredients. Gently fold until fully combined; avoid over-mixing. Toss raspberries with remaining flour and fold them into the batter gently.
  • Cover the bowl and let it stand for 30 minutes as the oven preheats to 400°F. Line a standard muffin pan with 12 paper liners.
  • Divide the batter evenly among lined muffin cups, filling them to the top. Sprinkle each with coarse sugar.
  • Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for another 10-15 minutes until a skewer comes out clean.
  • Allow muffins to cool for 5 minutes in the pan, then transfer them to a cooling rack.

Nutrition Facts

  • Total number of serves: 15
  • Calories: 205kcal
  • Carbohydrates: 29g
  • Protein: 3g
  • Fat: 9g
  • Cholesterol: 26mg
  • Sodium: 96mg
  • Potassium: 158mg
  • Fiber: 1g
  • Sugar: 15g
  • Calcium: 65mg
  • Iron: 1mg

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