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Raspberry Yogurt Muffins with Honey Lemon Butter

Raspberry Yogurt Muffins with Honey Lemon Butter

  • Yield: 16 muffins 1x



For the Muffins:

  • 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

For the Honey Lemon Butter:

  • 1 stick of unsalted butter, at room temperature
  • Zest of 1 lemon
  • 1 tablespoon honey (or more to taste)


For the Muffins:

  1. Preheat the oven to 375°F and line a muffin tin with paper liners.
  2. Whisk together the flours, baking powder, hemp/flax (if using), and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and the sugar until fluffy and smooth.
  4. Add in the eggs and mix until combined.
  5. Add in half of the flour mixture and mix until combined. Add the yogurt and milk and mix until combined.
  6. Add in the remaining flour mixture and mix until the batter is smooth and well combined.
  7. Gently fold in the raspberries with a spatula.
  8. Scoop the batter into the muffins tins and top each muffin with a sprinkling of the turbinado sugar.
  9. Bake for 20-25 minutes or until the muffins are puffed and slightly golden around the edges.

For the Butter:

  1. While the muffins are baking, mix together the butter, zest, and honey until smooth and well combined.
  2. Serve with the muffins while they’re still warm.