All recipes, Baking, Muffins

Raspberry lemon muffins

January 16, 2017

You all know I love baking muffins, they make a great low point quick breakfast or a nice treat with your lunch and when I can get them to 2 smart points each it’s a good day! πŸ™‚ These raspberry lemon muffins are the perfect flavor combination, just enough sweetness to them to leave a smile on your face.. Bake up a batch today and you won’t be disappointed.. Full size muffins at 2 points is a win win in my books..

5.0 from 6 reviews
Raspberry lemon muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
2SP blue, green & purple/2PP
  • 2 eggs
  • 2 Tbsp brown sugar
  • ⅓ cup unsweetened apple sauce
  • 2 Tbsp fresh squeezed lemon
  • ⅓ cup milk (I used 1%)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp lemon zest
  • 1⅓ cups flour
  • 1.5 cups fresh raspberries (cut in half)
  1. Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray, don't use muffin liners.
  2. In a bowl whisk the eggs and brown sugar together, add in the apple sauce, lemon juice,vanilla and milk and stir well.
  3. Stir in the baking powder, soda, lemon zest and flour.
  4. If the raspberries are large then cut them in half, very slowly fold them into your batter.
  5. Pour out batter into muffin tin and divide over your 12 cups.
  6. Bake in oven for 20 minutes, makes 12 muffins at 2 smart points on all 3 MyWW programs or 2 points plus each.
  7. Nutritional info per muffin (not incl raspberries) Calories.. 73...Fat 0.8g..Sat fat 0.2g...Carbs 12.8g.. Fiber 0.4g...Sugars 3g..Protein 3g..

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  • Avatar
    Reply Theresa January 16, 2017 at 1:59 pm

    Can you use frozen raspberries?

    • Drizzle
      Reply Drizzle January 18, 2017 at 9:57 pm

      Yes, but there is added water so just be careful of that

  • Avatar
    Reply Sandi January 17, 2017 at 1:45 pm

    I made these Raspberry lemon muffins today and they are delicious
    Thanks for all the recipes and info that you post.
    Yesterday I made the Creamy Tomato Tortellini Soup for lunch it was a big hit !

    • Drizzle
      Reply Drizzle January 18, 2017 at 10:00 pm

      Hi Sandi, your on a roll πŸ™‚ So glad you enjoyed both recipes!

  • Avatar
    Reply Sara January 18, 2017 at 12:45 pm

    Ohhh! These look fantastic. Definitely going to have to try them!

    • Drizzle
      Reply Drizzle January 18, 2017 at 10:00 pm

      Hope you love them πŸ™‚

  • Avatar
    Reply Kara January 21, 2017 at 3:19 pm

    Hello, I loved these muffins! I was wondering do I need to refrigerate them after baking? Thanks!

    • Drizzle
      Reply Drizzle January 22, 2017 at 2:56 pm

      Hi, so glad you enjoyed them, because of the ingredients use I always put my muffins in the fridge after day 1..

      • Avatar
        Reply Margo January 22, 2017 at 7:20 pm

        Can i use something else instead of the apple sauce ?

        • Drizzle
          Reply Drizzle January 26, 2017 at 9:58 pm

          Mashed banana maybe?

  • Avatar
    Reply Mary Ann Hannant January 23, 2017 at 6:16 am

    These were so delicious! I thawed frozen raspberries and drained them. They turned out great.

    • Drizzle
      Reply Drizzle January 26, 2017 at 10:11 pm

      Awesome, glad you enjoyed them πŸ™‚

  • Avatar
    Reply Lynn Cote January 24, 2017 at 4:05 pm

    Made these last night! Soooo yummy!!! Thank you! I LOVE your recipes!!!

    • Drizzle
      Reply Drizzle January 26, 2017 at 10:04 pm

      Hi Lynn, so glad you enjoyed them muffins πŸ™‚

    • Avatar
      Reply Cindy laban July 29, 2019 at 11:37 am

      Could you use blueberries instead? Fresh or frozen?

      • Drizzle
        Reply Drizzle July 30, 2019 at 3:59 pm

        Sure, and I find frozen make less of a mess but either is fine

  • Avatar
    Reply Barb January 26, 2017 at 7:01 pm

    Kate, are these in the full size muffin tin? And just confirming I would need to add the raspberries in for a full carb count for my daughters diabetes diagnosis right?

    These look amazing

    • Drizzle
      Reply Drizzle January 26, 2017 at 10:00 pm

      Yes regular size muffin tin and yes you would need to add the raspberries in for the full nutritional count

      • Avatar
        Reply Barb January 31, 2017 at 12:13 pm

        Thank you Kate.

  • Avatar
    Reply Marie February 1, 2017 at 11:33 pm

    Loves these! Thank you for this awesome recipe. I tried also tried it once with half raspberries and half blueberries and it worked out delicious.

    • Drizzle
      Reply Drizzle February 2, 2017 at 11:42 am

      So glad you enjoyed the muffins Marie πŸ™‚ Thanks for the tip too!

  • Avatar
    Reply Marie February 1, 2017 at 11:35 pm

    Loved* sorry typos

  • Avatar
    Reply Caralou17 February 5, 2017 at 6:11 am

    Just discovered your website Γ nd last week I baked these muffins for our daily snacks. These are delish. Thank you so much for sharing your recipes.

  • Avatar
    Reply Erica February 9, 2017 at 2:18 pm

    Love these muffins! They’re a perfect way to start the day and satisfy the need for something that feels substantial but is low in points. Add a piece of fruit on the side and you’ve got a great breakfast!

    • Drizzle
      Reply Drizzle February 9, 2017 at 2:51 pm

      Hi Erica, so glad you enjoy the muffins πŸ™‚

  • Avatar
    Reply Cindy February 9, 2017 at 8:43 pm

    I love, love , love your recipes! Made these tonight they are sooooo good! Had to stop myself at two lol
    Thanks so much for all you do! πŸ™‚

    • Drizzle
      Reply Drizzle February 10, 2017 at 4:44 pm

      You are very welcome Cindy! So glad you enjoyed the muffins πŸ™‚

  • Avatar
    Reply Jill February 25, 2017 at 5:23 pm

    Thank you for this recipe, I made these today with blueberries and they turned out great. I’ve been on the hunt for a low point muffin recipe and this one is perfect!

    • Drizzle
      Reply Drizzle February 26, 2017 at 2:00 pm

      So glad you enjoyed them Jill, I have several low point muffins, hopefully you find another one you like πŸ™‚

  • Avatar
    Reply Ellen Warmstein March 3, 2017 at 7:14 am

    Why shouldn’t cupcake liners be used?

    • Drizzle
      Reply Drizzle March 4, 2017 at 1:14 pm

      With ingredients used in all my muffins they will stick

      • Avatar
        Reply Mandy January 7, 2019 at 2:32 am

        I use silicone and they are awesome

        • Drizzle
          Reply Drizzle January 9, 2019 at 5:51 pm

          I have heard and I really must get some πŸ˜‰

  • Avatar
    Reply Tisha March 3, 2017 at 12:07 pm

    I tried these, but I’m not sure they turned out correctly. Followed the recipe exactly, and double checked all ingredients.. they were very gooey inside, maybe do to the raspberries?? Are they supposed to be “cake-like”?

    • Drizzle
      Reply Drizzle March 4, 2017 at 1:17 pm

      Raspberries can be tricky to bake with, especially if the ones you used were really large, you did’nt use frozen ones did you?

  • Avatar
    Reply Rosemary Little March 20, 2017 at 7:33 pm

    I was wondering, what do you think blackberry would be like? They are on sale at the store and these sound good.

    • Drizzle
      Reply Drizzle March 21, 2017 at 1:02 pm

      HI Rosemary, they would still be yummy although I would suggest maybe cutting the berries in half as blackberries tend to be big and that could result in mushy muffins πŸ™

  • Avatar
    Reply Tania March 23, 2017 at 8:07 pm

    I made these muffins for morning tea this morning. So yummy!!! I had to use frozen berries and they turned out really well. I also added 1/3 cup white chocolate chips. Increased sp, but not by much. Thank you. I love your recipes. ????

    • Drizzle
      Reply Drizzle March 26, 2017 at 5:19 pm

      Hi Tania, so glad you enjoyed the muffins, I love the chocolate addition πŸ™‚

  • Avatar
    Reply Reid Lancaster March 31, 2017 at 6:58 pm

    This recipe looks delicious, as do all of yours! I can’t wait to start baking. I was wondering if you have tried strawberries instead of raspberries?

    • Drizzle
      Reply Drizzle April 2, 2017 at 1:31 pm

      Thank you, no I haven’t but I have seen people on instagram do so, just cut them small if you can πŸ™‚

    • Avatar
      Reply Melissa Davis May 28, 2020 at 4:36 pm

      I am excited to try these out. Going to make them tonight. Are they 2sp per muffin?

      • Drizzle
        Reply Drizzle May 29, 2020 at 4:22 pm

        Hi Melissa, I hope you enjoy them and yes they are 2SP each

  • Avatar
    Reply Kellie Moody May 7, 2017 at 5:43 pm

    I am going to try these. Do you pack the brown Sugar?

    • Drizzle
      Reply Drizzle May 11, 2017 at 2:03 pm

      Just loosely, I hope you enjoy them πŸ™‚

  • Reply Weight Watchers Low Fat Lemon Bars May 24, 2017 at 2:07 am

    […] Lightened Up Lemon Squares (DrizzleMeSkinny) Skinny Lemon Poppy Seed Bundt Cake (SkinnyKitchen Raspberry Lemon Muffins […]

  • Avatar
    Reply Danyalle July 11, 2017 at 7:20 pm

    Can I use almond milk, instead of milk?

    • Drizzle
      Reply Drizzle July 13, 2017 at 3:38 pm

      Sure πŸ™‚

  • Avatar
    Reply Ashley January 14, 2018 at 10:35 am

    Hi Kate!
    Love your recipes! Just had a question about this one. I’ve never baked with fruit before and I have made this recipe twice now and both times the areas in the muffin that has the raspberries remains mushy. The rest of the muffin is cooked perfectly but it has pockets of mushy around the raspberries. Is that normal or am I doing something wrong?

    • Drizzle
      Reply Drizzle January 16, 2018 at 12:49 pm

      Hi Ashley, I find raspberries (and strawberries) to be difficult to bake with and yes the areas with the fruit will likely be a little mushy just do to the fruit, your getting the mushy from the fruit not from a underbaked muffin, hope that helps

  • Avatar
    Reply Linda February 2, 2018 at 1:59 pm

    This recipe sounds awesome, I’m going to try it soon. Can I do all the mixing in a food processor?

  • Avatar
    Reply amanda March 2, 2018 at 1:27 pm

    Loved these and I am super picky. The batter itself is not sweet but the raspberries really add some taste. They taste better warmed up for sure. I would add more lemon juice and zest next time. I found that taking them out of the muffin tray as soon as you can to cool avoids mushy bottoms that can be caused by the wet fruit. I will be making these again. yum

    • Drizzle
      Reply Drizzle March 3, 2018 at 6:56 pm

      Glad you enjoyed them Amanda, and thanks for the tips πŸ™‚

  • Avatar
    Reply Lynn Tremblay February 6, 2019 at 10:59 am

    I didn’t have any fresh raspberries on hand, so used frozen blueberries. They turned out amazing! Thank you for all your great recipes.

    • Drizzle
      Reply Drizzle February 7, 2019 at 1:35 pm

      You are very welcome, so glad you enjoyed the muffins! πŸ™‚

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