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Delicious Baker-Style Honey Lemon Raspberry Muffins filled with lemon zest, a hint of lemon juice, and sweet raspberry preserves. Serve these muffins with creamy butter and a drizzle of warm honey for the most delicious breakfast bite.
If you know us, you know we are slightly obsessed with muffins. Not only are they our go-to breakfast food for a Saturday morning, but they are one of our favorite breakfast foods of all time.
When we were growing up, one of our favorite Betty Crocker Muffin mixes to make was the mixed berry flavor because of the yummy raspberry flavor. We wanted to take that delicious raspberry flavor and mix it with complimentary flavors, and knew that lemon and honey paired well together, so that’s when we decided to make a honey lemon raspberry flavor muffin.
We are all about creating super simple recipes that are filled with delicious, healthy ingredients. These Honey Lemon Raspberry Muffins are so yummy and are perfect for a bright summer morning.
This post is all about honey lemon raspberry muffins.
Bakery Style Honey Lemon Raspberry Muffins
What’s in this recipe?
Flour: We chose to sue regular flour for this recipe, so that we could make a delicious, fluffy muffin.
Baking Powder: This will help the muffins rise and puff up.
Salt: A little bit of salt is always essential in any baked good.
Eggs: Beat your eggs in the honey and oil mixture.
Honey: The honey adds a delicious sweetness and light flavor to the muffins.
Olive Oil: Olive oil is a healthy alternative to butter in this recipe and makes these muffins moist.
Almond Milk: We used almond milk in this recipe, because we don’t drink regular milk. You can totally add whole milk, 2% or any other alternative milk you would like.
Yogurt: Yogurt makes these muffins more dense and moist.
Vanilla: We always put vanilla in all our baked goods for added flavor.
Lemon Zest & Juice: The zest and juice of lemons gives these muffins a punch of citrus flavor.
Raspberries: The burst of raspberry flavor is so delicious throughout the muffin.
Raspberry Jam: The raspberry jam is swirled into the top of the muffin and is so so yummy.
How to Make the Honey Lemon Raspberry Muffins
First, in a large bowl, add flour, baking powder, baking soda, and salt. Whisk the dry mixture until all the ingredients are incorporated.
Then, in a medium size bowl, beat eggs, honey, olive oil, almond milk, yogurt together. Fold this mixture into the dry ingredients until well combined.
You’ll then want to add the zest of two lemons, the juice of one lemon, raspberries, and 1/4 cup of raspberry preserves to the mixture. Do not overmix the batter. Just mix until the fruit is incorporated into the mixture.
Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners).
Bake the muffins at 425F for 5 minutes. This will create high dome shape on the muffins. After 5 minutes, lower the heat to 350F and cook for 8-10 more minutes.
Looking for more delicious healthy baked good recipes? These are our favorites:
The Best Gluten-Free Oat Flour Blueberry Muffins with Cardamom Crumble
Gluten Free Blueberry Scones with Lemon Glaze
Healthier Strawberry Vanilla Bread Pudding
Finally, remove the muffins from the oven and allow to cool for 10 minutes. They are delicious with butter and a drizzle of warm honey on top!
Bakery Style Honey Lemon Raspberry Muffins
Serve these muffins with creamy butter and a drizzle of warm honey for the most delicious breakfast bite.
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup honey
- 1/2 cup olive oil
- 1/4 cup almond milk
- 1/2 cup yogurt
- zest of 2 lemons
- juice of 1 lemon
- 1 cup raspberries
- 1/4 cup raspberry preserves
Instructions
- In a large bowl, add flour, baking powder, baking soda, and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, beat eggs, honey, olive oil, almond milk, yogurt together. Fold this mixture to the dry ingredients until well combined.
- Then want to add the zest of two lemons, the juice of one lemon, and the raspberries to the mixture.
- Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners).
- Bake the muffins at 425F for 5 minutes. This will create high dome shape on the muffins. After 5 minutes, lower the heat to 350F and cook for 8-10 more minutes.
- Remove the muffins from the oven and allow them to cool for 10 minutes. Top with butter and/or a drizzle of warm honey!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
This post is all about honey lemon raspberry muffins.
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Comments (1)
Bakery Style Carrot Cake Muffins with Cinnamon Streusel – Mozie
March 28, 2024 at 3:41 am
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