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Bakery Style Honey Lemon Raspberry Muffins


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  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Description

Serve these muffins with creamy butter and a drizzle of warm honey for the most delicious breakfast bite.


Ingredients

Units Scale
  • 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

  1. In a large bowl, add flour, baking powder, baking soda, and salt. Whisk the dry mixture until all the ingredients are incorporated.
  2. In a medium size bowl, beat eggs, honey, olive oil, almond milk, yogurt together. Fold this mixture to the dry ingredients until well combined.
  3. Then want to add the zest of two lemons, the juice of one lemon, and the raspberries to the mixture.
  4. 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).
  5. 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.
  6. 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