Raspberry and Orange Muffins
These homemade orange and raspberry muffins are light, fluffy, and moist, with juicy raspberries and a hint of citrus. Packed with 11 grams of protein and dietary fiber, they're healthy and sure to become your new favorite breakfast muffin.
Equipment
- Muffin Tray
- 2 Mixing Bowls
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup wheat germ
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ⅓ cup coconut oil melted
- 2 large eggs room temperature
- 2 large navel oranges should give ¼ cup zest and 3/4 cup juice
- 1 tbsp vanilla pure is best
- ½ cup 2% plain Greek yogurt
- 1 cup raspberries fresh or frozen
Toppings
- 12-18 fresh raspberries optional
- 1 tbsp raw sugar optional
Instructions
- Preheat: prepare a muffin tin with muffin cups, preheat the oven to 375F
- Mix Dry Ingredients: mix together the dry ingredients in a large bowl and set aside.
- Mix Wet Ingredients: zest and juice the naval oranges. In a small bowl, add melted coconut oil, 1/8 cup of orange zest, 3/4 cup orange juice and give it a good stir to combine everything. Add the eggs, yogurt, vanilla and stir until fully mixed.
- Combine: add the wet ingredients to the dry ingredients and stir until just before it has come together. Add the cup of raspberries and stir until the dough just comes together, be careful not to overmix as this will make the muffins tough. Divide the mixture into the prepared muffin tin, I usually fill the cups nearly to the top as this recipe doesn't have a huge rise.
- Bake: bake at 375 for 20-25 minutes. The muffins should rise and an inserted toothpick should come out clean. Allow to cool for 1-2 minutes in the train before placing on a wire rack to fully cool.