Muffins! I love muffins!
Super quick to make, totally fuss-free, and super delicious!
I like making muffins on the weekends. It takes me about 10 minutes to make the batter, 20 minutes to bake the muffins and everyone wakes up to a yummy and healthy breakfast!
I bought a couple of punnets of raspberries to make these muffins. I love adding raspberries to my muffins because they are slightly tart and fruit always makes muffins that are super moist.
Best of all, I simply adore the pairing of raspberries and coconut. The aroma drives me crazy every single time I make them!
I used my mixer to mix the wet ingredients but really, you can just use a hand whisk.
Into a bowl, I added sugar, coconut oil, Greek yogurt, eggs, vanilla extract, lemon zest and juice.
If you like your muffins less tart, reduce the amount of lemon juice.
Using a whisk, I mixed this until the ingredients were well-combined.
In another bowl, I sifted the dry ingredients.
The wet ingredients were added to the dry ingredients, and mixed with a spatula.
Don’t over mix!
The raspberries were added to the batter, and folded in.
I spooned the batter into greased muffin pans.
And baked them!
When baked the muffins were cooled in the pans for at least 10 minutes before I transferred them onto a cooling rack. They can be eaten warm, or you can wait until they are completely cool.
These are unbelievably delicious, so why not make a batch this weekend and watch them disappear!
- 2¼ cups (281g) plain flour (or half whole wheat flour + half all purpose)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) caster sugar - I reduced this by 50%
- ½ cup (120ml) coconut oil (you can use canola, vegetable or corn oil)
- 1 cup (240ml) Greek yogurt or light sour cream (I used ½ greek yogurt + ½ sour cream)
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon (15ml) lemon juice + zest of 1 lemon
- 1½ cups (340g) fresh or frozen raspberries
- Place a rack near the center of the oven and preheat the oven to 375°F (176.6°C). Spray a muffin pan with cooking spray and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
- In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves.
- Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix.
- Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
- Let muffins cool in the pan for 10 minutes before removing to a cooling rack.
- Muffins are extremely moist. Let them cool in the muffin pan after baking for at least 10 minutes! Trying to remove them right away will result in mushed muffins.