I don’t know about you, but I am so ready for spring.
Even though there is still some snow on the ground and freezing temperatures, spring is coming! I am so pumped that the official start of spring is next week.
Don’t get me wrong, I actually love all the seasons, even winter. Each season has something to offer, and winter’s happens to be coziness. Warm, comforting meals, cozy fleece-lined leggings, and slippers. I love it all.
But. I am ready for a change this year. Winter has been a tough one for us, and I’m ready to embrace something new.
So! I made us the springiest muffins ever! Raspberry yogurt muffins! Topped with the most addicting honey lemon butter! It’s spring in a muffin cup, for sure.
These muffins are a riff on my fresh strawberry muffins, which are absolutely some of the best muffins ever. Kieran loves them and so do Dan and I. The only problem (and I say “problem” lightly) is that they are a leeeeeettle on the indulgent side (think cupcakes in muffin clothing), and given how insanely picky a eater Kieran is, I try to be as selective as possible when it comes to homemade treats like muffins.
These muffins are a lightened up version of those strawberry ones. I swapped out half the butter for yogurt and also reduced the sugar a touch, and the result is just as addictively sweet and fluffy! I love when baking experiments work out. And so does my family!
Now, I used a brand of yogurt that has a little less sugar in it than traditional yogurt. Not an artificially sweetened yogurt, but one that simply has less sugar added to the product. I think that helped with these not being overly sweet. If you can’t find a raspberry-flavored yogurt with a reasonable amount of sugar, then feel free to swap in plain Greek yogurt here. It works just as well and won’t give you toothache.
These muffins bake up super fluffy and moist (sorry for that word), thanks to the yogurt. The fresh raspberries add a wonderful tang and the most gorgeous color. I’m obsessed. These taste like full-fat, full-sugar muffins and do not lack on flavor one bit. In fact, if I were at a coffee shop and bought one of these, I would be perfectly satisfied with the flavor and texture.
Plus, they’re perfect for ringing in spring!
There’s something about raspberries that are extra spring-y to me. First, I think they are a highly underutilized berry! I am guilty of using strawberries and blueberries far more often. Strawberries in particular – because they are one of the only super healthy foods that Kieran loves. But raspberries have something about them that I associate with spring! They feel like a special berry. They’re gorgeous, sweet and tart, and have just the best texture. I adore them.
To reinforce that these are secretly healthy for my family, I added in some hemp seed, which has quickly become a kitchen staple for us. I use it in everything. Smoothies, baked goods, and even salads. I love the little crunch they add. When used in baking, they sort of disappear into the batter, which is great for my discerning 3-year-old’s palate. He’s still getting some extra protein and a boost of omega-3 fats but thinks he’s eating a super fun treat. They have been a wonderful bribing tool this past week.
Oh, you didn’t know? I believe 80% of parenting is bribing. Hah. And I’m OK with it if the bribe happens to be a healthy, berry-packed muffin that he loves.
Also, my husband is one who might possibly turn up his nose at the sound of “super healthy hemp seed,” and so I maybe don’t mention to him either that it’s in these amazing muffins that he gobbles up as soon as he walks in the door from work.
It’s OK, I can live with myself. The deception is a worthwhile one. What they don’t know won’t hurt them. In fact, in this case, it will do the just the opposite of that! #momiswinning
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 tablespoon hulled hemp seed (or ground flax) -- optional
1 teaspoon salt
4 tablespoons unsalted butter, at room temperature
⅔ cup sugar
2 large eggs
2 teaspoons vanilla bean paste (or extract)
6 oz nonfat raspberry yogurt
⅓ cup milk
8 oz fresh raspberries (can sub with frozen berries – don’t defrost before using!)
Turbinado sugar, for topping
1 stick of unsalted butter, at room temperature
Zest of 1 lemon
1 tablespoon honey (or more to taste)
Preheat the oven to 375°F and line a muffin tin with paper liners.
Whisk together the flours, baking powder, hemp/flax (if using), and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, cream together the butter and the sugar until fluffy and smooth.
Add in the eggs and mix until combined.
Add in half of the flour mixture and mix until combined. Add the yogurt and milk and mix until combined.
Add in the remaining flour mixture and mix until the batter is smooth and well combined.
Gently fold in the raspberries with a spatula.
Scoop the batter into the muffins tins and top each muffin with a sprinkling of the turbinado sugar.
Bake for 20-25 minutes or until the muffins are puffed and slightly golden around the edges.
While the muffins are baking, mix together the butter, zest, and honey until smooth and well combined.
Serve with the muffins while they’re still warm.