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Healthy Lemon Raspberry Muffins with a Cream Cheese Glaze Recipe. Oh my word - I cannot believe how light and fluffy these muffins are! The Greek yogurt keeps them moist and low in fat, while the Stevia means they're entirely sugar-free! Definitely my favorite muffin recipe.
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Lemon Raspberry Muffins with a Cream Cheese Drizzle

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 muffins

Ingredients

for the muffins

  • 1 tablespoon stevia powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ 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

for the cream cheese drizzle

  • 3 tablespoons low-fat cream cheese
  • 1 tablespoon stevia powder
  • 1 tablespoon skimmed milk

Instructions

  • 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.

Notes

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.