Lemon Raspberry Muffins

Muffins always taste better when fresh. Easily bake your own with this simple recipe that calls for juicy raspberries and real lemon zest.

Serves: 12Prep: 30 minutesCook: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 12


  • 2 1⁄4 cups Simple Truth Organic™ Unbleached All-Purpose Flour, divided
  • 1⁄2 cup granulated sugar
  • 2 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1 container (8 oz.) lemon yogurt
  • 1⁄2 cup Simple Truth Organic™ Coconut Oil
  • 2 Simple Truth Organic™ Cage Free Grade A Large Brown Eggs
  • 1 tablespoon lemon zest
  • 2 packages (½-pint) raspberries, rinsed and drained
  • 3 tablespoons sugar
  • 1 tablespoon butter, cold, cut into small pieces


  • Preheat oven to 350°F.
  • In large bowl, combine 2 cups flour, ½ cup sugar, baking powder and salt. Form a well in center of mixture.
  • In small bowl, stir together yogurt, oil, eggs and lemon zest. Add mixture to dry ingredients, stirring until moistened. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon batter into lightly greased muffin pan, filling wells two-thirds full.
  • In small bowl, combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
  • Bake for 20 to 25 minutes until golden. Remove muffins from pans immediately and cool on wire racks.