Lemon Raspberry Protein Muffins

Discover the Art of Perfect Sweet-Tart Balance with Lemon Raspberry Protein Muffins
Master the delightful combination of sweetness and tartness with our Lemon Raspberry Protein Muffins recipe. Packed with juicy raspberries (fresh or frozen), a hint of tangy lemon zest, and finished with a luscious glaze, these muffins are the epitome of moist, tender, and flavorful baking. Keep reading to uncover the secrets behind this irresistible treat!

Why You’ll Love This Recipe

Unparalleled Moistness and Tender Texture: These muffins are the ultimate definition of moist and tender, delivering a soft crumb that melts in your mouth.

Feather-Light Fluffiness: Experience a light, cloud-like texture that feels almost weightless. They’re soft and airy with minimal effort on your part.

Easy to Make: You don’t need advanced baking skills or special equipment. A simple whisk, bowl, and spatula will do the trick for this foolproof recipe.

Ingredients for Lemon Raspberry Muffins

• All-purpose Flour: The cornerstone of perfectly spongy muffins. Choose unbleached flour for the ideal texture.
• Unsalted Butter: Butter combined with oil creates a flavor-packed base. If you only have salted butter, it won’t affect the results significantly.
• Neutral Oil: Adds softness and keeps the muffins moist. Any neutral oil, like vegetable or canola, works beautifully.
• Granulated Sugar: Ensures sweetness, moisture, and the irresistible golden crust we all crave.
• Eggs: Two large eggs contribute structure while keeping the muffins soft and spongy.
• Pure Vanilla Extract: A subtle vanilla note enhances the brightness of the lemon flavor.
• Yogurt: Full-fat plain yogurt brings tanginess, balancing the tartness of the lemon.
• Raspberries: Whether fresh or frozen, raspberries provide bursts of fruity flavor. If using frozen, handle them delicately to prevent excess bleeding.
• Lemon Zest: One tablespoon of zest from about two lemons infuses the batter with a bright, citrusy aroma.

Step-by-Step Instructions

Step 1: Lemon Sugar Infusion

Combine granulated sugar with lemon zest, rubbing them together with your fingertips. This step releases the lemon’s essential oils, infusing the sugar with a fragrant citrus aroma.

Step 2: Prepare the Dry Ingredients

In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Mix these dry ingredients with the lemon-scented sugar, ensuring an even distribution of flavors.

Step 3: Mix the Wet Ingredients

In a medium bowl, combine the eggs, melted butter, oil, yogurt, vanilla extract, and milk, whisking until smooth and well-blended. These ingredients combine to create a creamy and flavorful base for the batter.

Step 4: Combine Wet and Dry Ingredients

Using a spatula, gently fold the wet ingredients into the dry mixture until just combined. Be careful not to over-mix; a few streaks of flour remaining in the batter are perfectly fine.

Step 5: Add the Raspberries

Carefully fold in the raspberries, taking care not to crush them. Over-mixing can lead to the batter turning pink, so handle with care to maintain the muffins’ visual appeal.

Step 6: Rest the Batter

Allow the batter to sit at room temperature for 30 minutes. This allows the gluten to relax and the flavors to meld, resulting in a fluffier and more tender texture.

Step 7: Bake to Perfection

Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups. Fill each cup generously with batter, sprinkle the tops with coarse sugar for added crunch, and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.