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Lemon Raspberry Protein Muffins - Bright, Juicy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 1 1/2 cups (180 g) white whole wheat flour or all-purpose flour
  • 1/2 cup (50–60 g) vanilla whey or plant-based protein powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • Zest of 1 large lemon (about 1 tbsp)
  • Wet Ingredients: 2 large eggs, room temperature
  • 3/4 cup (180 g) plain Greek yogurt (2% or 0%)
  • 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
  • 1/3 cup (80 ml) honey or maple syrup
  • 3 tbsp light olive oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice
  • Fruit: 1 1/4 cups fresh raspberries (or frozen, unthawed)
  • 1–2 tsp flour for tossing the berries (optional, helps prevent sinking)
  • Optional Topping: Coarse sugar or a light sprinkle of oats

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Mix the dry ingredients: In a large bowl, whisk the flour, protein powder, baking powder, baking soda, salt, and lemon zest until well combined.
  3. Whisk the wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, milk, honey, oil, vanilla, and lemon juice until smooth.
  4. Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. Do not overmix.
  5. Fold in raspberries: If using, toss raspberries with 1–2 tsp flour to coat. Gently fold them into the batter, keeping as many berries whole as possible.
  6. Fill the tins: Divide the batter evenly among the muffin cups, filling about 3/4 full. Sprinkle a pinch of coarse sugar or oats on top if you like.
  7. Bake: Place on the center rack and bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs (avoid poking a berry pocket).
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely for best texture.
  9. Serve: Enjoy warm or at room temp. A little smear of almond butter is great if you want extra protein and healthy fats.