For instance, these muffins have no butter or oil. And they’re made with applesauce and Greek yogurt.
So, I’m not necessarily advocating that you eat 6 of them, but you can feel pretty decent about having one of these muffins. Plus, they’re delicious! The raspberry and lemon flavor combination screams summer.
I found this recipe on the blog Two Purple Figs.
For the muffins –
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of kosher salt
- 3/4 cup granulated sugar
- 1 egg
- 1/4 cup apple sauce
- 3/4 cup plain Green yogurt
- zest of 1 lemon
- 1 1/2 cups fresh raspberries
For the topping –
- 3 tbs granulated sugar
- 1 tbs all-purpose flour
- zest of 1/2 lemon
- 1 tbs butter, softened
- 1/4 cup sliced almonds
Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and set aside.
In a small bowl, mix together the ingredients for the topping until crumbly. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl, mix the sugar, applesauce, egg, yogurt, and lemon zest. Little by little, add the dry ingredients to the wet, mixing until just combined.
Add 1.5-2 tbs of the batter to the bottoms of each of the muffin cups. I used a small cookie scoop to help with this. Place 3-4 raspberries on top of the batter. Top the raspberries with the remaining batter, evenly divided across all of the muffins.
Top with a few more raspberries, and sprinkle the almond crunch topping on top.
Bake for 18-20 minutes, or until a knife/toothpick, when inserted into the center, comes out clean.