Lemon Raspberry Protein Muffins

 

Elevate your snack game with these Lemon Raspberry Protein Muffins, marrying the goodness of lemon protein powder with the lusciousness of fresh raspberries. Topped with a zesty lemon glaze, this recipe is a quick and delicious way to fuel your day.

Ingredients

• 2 cups plus 1 tbsp (295g) all purpose flour, divided

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 tablespoon lemon zest

• ½ teaspoon salt

• 2 large eggs, room temperature

• ½ cup (120ml) full-fat yogurt

• 1 teaspoon (5ml) pure vanilla extract

• ¼ cup (60ml) sunflower oil

• ¼ cup (56g) unsalted butter, melted

• ¾ cup (180ml) milk, room temperature

• 2 tablespoons coarse

• 1 ½ cups (200g) fresh raspberries

Directions

 

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Directions

• lemon zest in a large bowl until fragrant and tinted yellow. Sift in 2 cups of flour, baking powder, baking soda, and salt. Whisk until evenly blended.
• Combine eggs, melted butter, oil, yogurt, vanilla, and milk in a medium bowl. Whisk until completely smooth.
• Pour wet ingredients into the bowl with dry ingredients. Gently fold until fully combined; avoid over-mixing. Toss raspberries with remaining flour and fold them into the batter gently.
• Cover the bowl and let it stand for 30 minutes as the oven preheats to 400°F. Line a standard muffin pan with 12 paper liners.
• Divide the batter evenly among lined muffin cups, filling them to the top. Sprinkle each with coarse sugar.
• Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for another 10-15 minutes until a skewer comes out clean.
• Allow muffins to cool for 5 minutes in the pan, then transfer them to a cooling rack.