Lemon Raspberry Protein Muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: About 35 minutes
Makes: 10–12 muffins
These Lemon Raspberry Protein Muffins are soft, moist, and bursting with tart raspberries and fresh lemon flavor. Greek yogurt and protein powder add a satisfying boost of protein without making the muffins heavy or dry.
Ingredients
Muffins
- 1½ cups (180 g) all-purpose flour
- ½ cup (50–60 g) vanilla protein powder
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ¾ cup (170 g) plain or vanilla Greek yogurt
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) melted butter or neutral oil
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 cup (125 g) fresh or frozen raspberries
Optional lemon glaze
- ½ cup (60 g) powdered sugar
- 1–2 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
1. Prepare the oven
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or lightly grease the cups.
If making 10 larger muffins, leave two muffin cups empty.
2. Mix the dry ingredients
In a medium bowl, whisk together:
- Flour
- Protein powder
- Baking powder
- Baking soda
- Salt
Set aside.
3. Mix the wet ingredients
In a large bowl, whisk together the sugar, eggs, Greek yogurt, milk, melted butter, vanilla, lemon juice, and lemon zest.
Whisk until smooth.
4. Combine the batter
Add the dry ingredients to the wet ingredients.
Fold gently with a spatula until just combined.
Don’t overmix.
A few small streaks of flour are fine at this stage.
5. Add the raspberries
Gently fold in the raspberries.
If using frozen raspberries, add them directly from the freezer rather than thawing them first.
Try not to overmix, or the berries will break apart and turn the batter completely pink.
Fill the Muffin Pan
6. Portion the batter
Divide the batter evenly among 10–12 muffin cups.
Fill each approximately ¾ full.
For taller muffin tops, fill the cups slightly more generously.
7. Optional topping
For a bakery-style finish, sprinkle the tops with:
- A little coarse sugar
- A few extra raspberries
- A pinch of lemon zest
Bake
8. Bake the muffins
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Don’t overbake—the protein powder can make muffins dry if they’re left in the oven too long.
9. Cool
Let the muffins cool in the pan for 5 minutes.
Transfer them to a wire rack and allow them to cool completely.
Make the Lemon Glaze
10. Combine
Whisk the powdered sugar with 1 tablespoon of lemon juice.
Add more lemon juice a little at a time until you have a thick but pourable glaze.
11. Drizzle
Drizzle the glaze over the cooled muffins.
Finish with a little lemon zest.
Extra-Protein Version
For a higher-protein muffin:
- Use high-protein Greek yogurt.
- Use a protein powder containing approximately 20–25 g protein per serving.
- Replace half the milk with additional Greek yogurt.
If the batter becomes too thick, add a tablespoon or two of milk.
Lower-Sugar Version
Replace some or all of the granulated sugar with a baking-friendly sugar substitute.
You can also omit the glaze and rely on the natural sweetness of the raspberries.
Lemon Blueberry Variation
Replace half of the raspberries with fresh blueberries.
Add an extra teaspoon of lemon zest for a bright lemon-blueberry flavor.
White Chocolate Raspberry Version
Fold ½ cup white chocolate chips into the batter with the raspberries.
The creamy sweetness of white chocolate pairs beautifully with tart raspberry and lemon.
Tips for Moist Protein Muffins
Don’t overmix
Protein-rich batters can become tough when overworked.
Fold until the flour has just disappeared.
Don’t overbake
Start checking the muffins around the 18-minute mark.
The center should be just set.
Use thick yogurt
Greek yogurt adds moisture and helps counteract the drying effect protein powder can sometimes have.
Toss frozen berries lightly in flour
If using frozen raspberries, tossing them with 1 teaspoon of the flour mixture can help distribute them throughout the batter.
Storage
Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
For the softest texture, allow refrigerated muffins to come to room temperature before serving.
Freezing
Freeze the muffins without the glaze for up to 2–3 months.
Thaw overnight in the refrigerator or for a few hours at room temperature.
Add fresh lemon glaze after thawing.
Serving Idea
Serve a warm muffin with Greek yogurt, fresh raspberries, and a little lemon zest. The soft vanilla-lemon crumb, juicy berries, and bright citrus glaze make these feel like a bakery treat while keeping the protein content much higher than a traditional muffin.
