Light and springy cupcake-like muffins, loaded with tart, juicy raspberries and bright, zingy lemon juice, all topped off with a sweet and dreamy cream cheese drizzle. These healthy lemon raspberry muffins are what dreams are made of!
I always struggle to know what to post at this time of year. Although we’re now officially into summer (yay!) when recipes using berries, limes and ice cream are all over the place, I still find myself clinging onto the lemony, pastel-coloured recipes of spring. Which is why I guess I think of this as a season merging recipe. Summery raspberries and citrusy lemon all brought together in one super-fluffy muffin.
Just look at that big juicy raspberry bursting out of the muffin! The colour makes it look a bit like a blueberry, but I promise you they’re raspberries. And frozen raspberries at that. I live on a volcanic island where things like berries are practically impossible to grow, so when tiny punnets of berries do show up at our local farmers’ market, they’re usually about €3.50 for 125g. That’s $3.90 for 4.4oz. Ouch, right?
Because I used frozen raspberries, my muffins turned out a little darker than expected and the batter was totally pink! I thought I was going to pull pink muffins out the oven, but no such luck. Frozen raspberries contain more water than fresh raspberries, so they help keep the muffins super moist and yummy. You can totally make these muffins with fresh raspberries if you have any (lucky you!) but they might turn out a little drier.
Not that it really matters, because this wonderfully creamy, dreamy cream cheese drizzle will help with the dryness. I swear – it’s the best part of the muffin! I had to forcibly stop myself from licking the top of every muffin after I took all the pictures. That’s how good it is! The drizzle is only made from three ingredients, but it’s just so sweet creamy and rich that it cuts through the sharp tartness of the raspberries and lemon perfectly. No matter how closely you’re watching your calories, do not miss it out!
- 1 tablespoon stevia powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup Greek yogurt
- 3 tablespoons olive oil
- 1 medium egg white
- 1 teaspoon vanilla extract
- zest and juice of 1 medium lemon
- 1 cup chopped fresh or frozen and defrosted raspberries
- 3 tablespoons low-fat cream cheese
- 1 tablespoon stevia powder
- 1 tablespoon skimmed milk
- Preheat the oven to 400F/200C and line 6 holes of a muffin tin with cupcake liners.
- Stir the stevia, flour, baking powder and baking soda together in one medium-size bowl.
- Add in the yogurt, oil, egg white, vanilla, lemon zest, lemon juice and raspberries and stir until all the ingredients are totally combined and you've got a muffin batter.
- Evenly divide the batter between the 6 lined muffin holes and bake in the oven for 15-18 minutes, until the tops are just starting to turn golden brown and they spring back when touched.
- Leave the muffins to cool on a wire rack for 30 minutes or so, until they reach room temperature.
- While the muffins are cooling, make the cream cheese drizzle. Beat together the cream cheese, stevia powder and skimmed milk together in a small bowl. Leave in the fridge until you're ready to drizzle.
- When the muffins have cooled, scoop the drizzle into a piping bag and pipe it over the top of the muffins or, for an easier alternative, spoon the drizzle on top of each muffin and spread it all over with the back of a teaspoon.
You can wrap each cupcake individually in plastic wrap and store them in the fridge for up to five days or in the freezer for up to six months.