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These Lemon Raspberry Muffins are the perfect combination of sweet and tangy. These muffins are zesty, moist, soft and so fluffy. Made with fresh raspberries and lemon juice, gluten-free flours, eggs, coconut sugar, and coconut oil. Perfect Spring dessert and they make for a cute and tasty treat for Easter, Mother’s Day or any special brunch. Gluten-free and refined-sugar-free.
Lemon Raspberry Muffins
When it comes to baked goods or fun treats, muffins are one of my go-to’s. They are pretty easy to make and very versatile. They’re also a great way to make healthier sweet treat alternatives. You can add extra nutrition by adding some fun yet healthy toppings like fruit, certain veggies (e.i. carrots and zucchini), nuts, nut butters, etc.
Our latest obsession is this Lemon Raspberry Muffins recipe. They are the perfect balance between tangy and sweet. These delightful muffins are zesty, moist, soft and so fluffy. These are great to serve as part of your Easter or Mother’s Day brunch spread; or any other special brunch. They are so cute, and tasty to serve for any special occasion. They are great for meal prepping of you’re looking to have a fun treat for the week or even for a quick breakfast or snack. These muffins are also gluten-free and refined-sugar-free.
What you need to make Lemon Raspberry Muffins:
Ingredients:
- Blanched Almond Flour
- Tapioca Flour
- Coconut Sugar
- Baking Powder
- Baking Soda
- Pink Sea Salt
- Eggs
- Maple Syrup
- Lemon Juice
- Coconut Oil
- Vanilla Extract
- Raspberries
Equipment:
- Large Mixing Bowls
- Whisk
- 12-Muffin Tin Pan
- Muffin Liners
- Cooling Rack
How to make Lemon Raspberry Muffins:
- Step 1– Preheat oven at 350 degrees F. Line a 12-muffin tin pan with muffin liners. Set aside.
- Step 2– In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon and pink sea salt. Whisk together until well combined.
- Step 3– In a separate mixing bowl, combine wet ingredients; eggs, lemon juice, coconut oil, and vanilla extract. Whisk together until well combined.
- Step 4– Pour wet ingredients into dry ones and whisk until well combined once again and batter is formed. Make sure there aren’t any streaks of flour left. This will cause muffins to not bake evenly or all the way through. Fold in raspberries making sure they are well incorporated into the batter. You can reserve some of the raspberries if desired to garnish the top of the muffins before baking.
- Step 5– Use an ice cream scooper or spoon to evenly scoop batter into lined muffin tin pan. If you decided to reserve some raspberries, place them on top of batter and it will garnish muffins as they bake. Place muffins in preheated oven and bake for 45 minutes.
- Step 6– Remove baked muffins from oven and place on a cooling rack. Allow muffins to slightly cooldown for 10 minutes. Once muffins are cool enough to be handled, remove from pan and place each individual muffin on cooling rack. Allow muffins to continue to cooldown for another 10 minutes. Enjoy!
Tips and Substitutions:
- Preheat oven and use a thermometer- This ensures the oven is heated at the correct temperature.
- Do not fill muffins all the way to the top– As they rise in the oven, they will overflow. Fill each muffin about 2/3 of the way.
- Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
- Make sure to transfer muffins to a cooling rack– So that they can cool on the inside and not continue baking. You want nice and moist muffins!
- It’s normal for the muffins to appear dark- This doesn’t mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar for a more of a golden shade.
- Substitute for coconut oil- You can use unsalted butter.
How to store your Lemon Raspberry Muffins:
Place any leftover muffins in an airtight container or zip bag. Keep muffins refrigerated for up to 5 days. You can also freeze these muffins for up to 1-2 months.
Did you like Lemon Raspberry Muffins? You may also like these other muffin recipes:
Lemon Raspberry Muffins
These Lemon Raspberry Muffins are the perfect combination of sweet and tangy. These muffins are zesty, moist, soft and so fluffy. Made with fresh raspberries and lemon juice, gluten-free flours, eggs, coconut sugar, and coconut oil. Perfect Spring dessert and they make for a cute and tasty treat for Easter, Mother's Day or any special brunch. Gluten-free and refined-sugar-free.
Ingredients
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pink sea salt
- 2 eggs
- 1/3 cup lemon juice
- 2 tbsp unrefined coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup raspberries
Instructions
-
Preheat oven at 350 degrees F. Line a 12-muffin tin pan with muffin liners. Set aside.
-
In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon and pink sea salt. Whisk together until well combined.
-
In a separate mixing bowl, combine wet ingredients; eggs, lemon juice, coconut oil, and vanilla extract. Whisk together until well combined.
-
Pour wet ingredients into dry ones and whisk until well combined once again and batter is formed. Make sure there aren't any streaks of flour left. This will cause muffins to not bake evenly or all the way through. Fold in raspberries making sure they are well incorporated into the batter. You can reserve some of the raspberries if desired to garnish the top of the muffins before baking.
-
Use an ice cream scooper or spoon to evenly scoop batter into lined muffin tin pan. If you decided to reserve some raspberries, place them on top of batter and it will garnish muffins as they bake. Place muffins in preheated oven and bake for 45 minutes.
-
Remove baked muffins from oven and place on a cooling rack. Allow muffins to slightly cooldown for 10 minutes. Once muffins are cool enough to be handled, remove from pan and place each individual muffin on cooling rack. Allow muffins to continue to cooldown for another 10 minutes. Enjoy!
Recipe Notes
Tips and Substitutions:
- Preheat oven and use a thermometer- This ensures the oven is heated at the correct temperature.
- Do not fill muffins all the way to the top– As they rise in the oven, they will overflow. Fill each muffin about 2/3 of the way.
- Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
- Make sure to transfer muffins to a cooling rack– So that they can cool on the inside and not continue baking. You want nice and moist muffins!
- It’s normal for the muffins to appear dark- This doesn’t mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar for a more of a golden shade.
- Substitute for coconut oil- You can use unsalted butter.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
