Lemon Raspberry Muffins

Bright lemony muffins studded with sweet raspberries and a swirl of raspberry jam will make these a new breakfast favorite. Honey sweetens the muffins, but a little cinnamon sugar on top really seals the deal.

Ingredients

• 1/2 cup coconut oil, melted or neutral oil
• 1/2 cup honey
• 2 tsp. vanilla extract
• 2 eggs, room temperature
• 3/4 cup plain Greek yogurt
• 2 lemons, juiced
• 2 tsp. lemon zest
• 1 3/4 all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 1/2 cup fresh or frozen raspberries
• 3 tbsp. raspberry jam
• 2 tbsp granulated sugar
• 1 tsp. ground cinnamon

Directions

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

Start by mixing together the wet ingredients in a large bowl. The coconut oil, honey, vanilla, eggs, Greek yogurt, lemon juice, zest. Whisk until all combined and smooth. Add in the flour, baking powder, baking soda, and salt and gently mix with a rubber spatula until just combined. Fold in the raspberries and spoon in the raspberry jam and gently mix just until it’s swirled in. Don’t over mix.

Divide the batter in the muffin tin, I like to do every other spot in the pan. More heat gets around the muffin and helps them rise better. In a small bowl mix together the cinnamon sugar and sprinkle over the top of each muffin. Bake for about 25-30 minutes until they are golden and beautiful and when a toothpick is inserted it comes out clean.

Store in an air tight container for 3-4 days on in the freezer for up to 3 months.