Fresh Raspberry Muffins
Prep Time
15 minutes
Cook Time
20 minutes
16 servings


Muffin Toppings (Optional)

2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) oatmeal
1/2 tsp (2 ml) cinnamon
1 tbsp (15 ml) lemon zest
1 tbsp (15 ml) butter, softened


1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
3/4 cup (175 ml) granulated white sugar
2 tsp (10 ml) baking powder
3/4 tsp (3 ml) baking soda
1/4 tsp (1 ml) salt
1 (large) egg
1 1/4 cups (310 ml) raspberry yogurt
3 tbsp (45 ml) vegetable oil
1 tsp (5 ml) vanilla
1 tsp (5 ml) lemon zest
1 cup (250 ml) fresh raspberries


  1. Muffin Topping:In a small bowl mix together the flour, sugar, oatmeal, cinnamon, lemon zest. Add the butter and blend with a fork until mixture resembles course crumbs. Set aside.


  1. Preheat oven to 375F (190C). Line 16 muffin cups with paper liners.
  2. In a large glass bowl mix together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
  3. In a smaller glass bowl whisk together the egg, yogurt, vegetable oil, vanilla and lemon zest.
  4. Stir the egg mixture into the flour until combined. The batter will appear thick, but resist over mixing.
  5. Gently fold the fresh raspberries into the batter.
  6. Spoon the muffin batter into prepared muffin cups, filling the paper cup. Sprinkle the tops with equal amounts of muffin topping.
  7. Bake in the centre of the oven for 18-20 minutes or until lightly browned and a toothpick placed in centre of muffin comes out clean.
  8. Tip: Be creative with the muffin topping and consider adding chopped coconut, pecans, and sunflower seeds