These Lemon Raspberry Muffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Lemon Raspberry Muffins
These Lemon Raspberry Muffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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Servings: 12 muffins
Calories: 225.6 kcal
Ingredients
- 2 cups Self-Rising Flour - (note 1)
- ½ cup Light Olive Oil - (note 2)
- ½ cup Dairy-Free Yogurt - (note 3)
- 3 tablespoons Lemon Juice - about a large lemon
- 5 tablespoons Almond Milk
- 1 cup Unrefined Cane Sugar - (note 4)
- 1 tablespoon Lemon Zest - from the previous lemon to make lemon juice
- 1 ½ teaspoon Vanilla Extract
- 1 cup Raspberries - (note 5)
Optional
- ½ teaspoon Salt
- ½ teaspoon Almond Extract
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
- In a mixing bowl squeeze the juice from the lemons, to get the amount needed. Remove any lemon seeds from the juice if some dropped in the bowl.
- In the same bowl, grate the lemon zest using the previous lemons and a hand grater. You can skip this if you don't like the tangy flavor of lemon zest.
- Whisk in olive oil, yogurt, milk, sugar, vanilla extract, and almond extract if used.
- Fold in self-rising flour, and salt if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
- Fold in fresh raspberries and stir, pressing on the berries to break them in small pieces in the muffin batter. This distribute more raspberry falvor all other the muffin crumb and prevent big pieces of raspberries that make the crumb uncooked/wet on those spots. Stir until evenly incorporate
- Divide the batter evenly into the 12 muffin holes.
- Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean and golden brown outside.
- Let the muffins cool down completely on a cooling rack.
Optional icing
- If you like, stir 1/2 cup of icing sugar with 1 tablespoon of lemon juice until thick and drizzle on top of the cooled muffins with a pinch of lemon zest.
Notes
Note 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. I haven’t tested the recipe with all-purpose gluten-free flour and I can’t recommend this option. The recipe will not work with almond flour or oat flour.
Note 2: Any low-flavor oil can be used.
Note 3: Any yogurt can be used, we bake with dairy-free coconut yogurt.
Note 4: Any granulated sweetener can be used, like coconut sugar, demerara sugar, sugar, or brown sugar. You can decrease the sugar to 2/3 cup for a low-sugar option.
Note 5: Fresh raspberries work best in this recipe. If using frozen, smash the raspberries into tiny pieces before stirring in the batter so they form small bits and pieces.
Storage: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month and thaw them at room temperature the day before.
Nutrition
Serving: 1muffin | Calories: 225.6kcal | Carbohydrates: 34.3g | Protein: 2.9g | Fat: 9.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.6g | Sodium: 107.1mg | Potassium: 47.2mg | Fiber: 1.3g | Sugar: 17.9g | Vitamin A: 4.2IU | Vitamin C: 6mg | Vitamin D: 0.1µg | Calcium: 26.7mg | Iron: 0.3mg | Magnesium: 7.8mg | Phosphorus: 23.5mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few ingredients to make this recipe, here’s how to pick and swap them.
- Self-Rising Flour – This provides the structure for the muffins, incorporating leavening agents. You can make your own by combining all-purpose flour with baking powder.
- Light Olive Oil – It adds moisture and richness to the muffins. A neutral-flavored oil works well.
- Dairy-Free Yogurt – This adds moisture and tenderness. Any yogurt works, including coconut yogurt.
- Lemon Juice – This brings a bright, tangy lemon flavor.
- Almond Milk – This provides the liquid base for the batter.
- Unrefined Cane Sugar – This sweetens the muffins. Coconut sugar, demerara sugar, regular sugar, or brown sugar also work.
- Lemon Zest – This enhances the lemon flavor with its aromatic oils.
- Vanilla Extract – This adds a warm, sweet note.
- Raspberries – These provide bursts of tart, fruity flavor. Fresh raspberries are recommended.
How to Make Lemon Raspberry Muffins
These muffins are super easy to make, here’s how in pictures.
Combine the wet ingredients and sugar in a large mixing bowl.
Stir in the dry ingredients and incorporate the diced strawberries.
Pour the batter in a muffin tin lined with muffin cups.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips to make the best muffins.
- Fresh Fruit Focus – Use fresh lemons and raspberries for the best taste and texture. Frozen raspberries can release too much liquid.
- Raspberry Distribution – Break fresh raspberries into small pieces as you stir them into the batter for even flavor distribution.
- White Chocolate Addition – Stir in 1/3 cup of mini white chocolate chips for a sweet twist.
- Reduced Sugar Option – Cut down the sugar to 2/3 cup for a less sweet muffin.
- Almond Extract – Add 1/2 teaspoon of almond extract for a raspberry pie-like flavor.
- Icing Variation – Drizzle a lemon juice and icing sugar glaze for extra sweetness.
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