Raspberry Lemon Morning Yogurt Muffins – Gluten free, of course!

I am always looking for an excuse to bake something.  My husband will eat one or two pieces or items at most and I’ll balloon up too fast if I eat a whole batch.  This recipe was simple, quick, tasty, and enough that I can save a few and send him to work with the rest.  I also think these make perfect breakfast muffins and can be heated up in the morning for 15-20 seconds to get a nice soft out of them.  Hope you enjoy!

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 16 muffins


  • 2 c. gluten free flour mix flour*
  • 1 egg
  • 3/4 tbs baking powder
  • 2 tbs butter
  • 1 c sugar
  • 8 oz yogurt (I used strawberry from Tilamook but could have done any flavor that might have complemented the raspberry, lemon, or vanilla flavors.)
  • 2 tsp raspberry extract
  • 4 tsp lemon juice
  • 4 tsp of raspberry jam
  • 1 packet Vanilla sugar*


  1. Preheat the oven to 375. The mixing process goes pretty quickly for this recipe and you might find yourself done before the oven heats up. Butter your pan.
  2. Minus the sugar, I mix the dry ingredients first in a large bowl. Take a whisk and mix the flour, vanilla sugar (if using wet vanilla, put into your wet ingredients), and baking powder.
  3. Melt your butter and crack your egg into a new smaller bowl. Add the sugar. Whisk, whisk, whisk until well together. Add the raspberry extract, the lemon juice, the jam, and the yogurt. Keep whisking until well mixed.
  4. Combine all the ingredients into the large bowl.
  5. Once combined, get ready to stop yourself from eating the batter! Take a dessert spoon (one you might find in your normal dish set) and put two scoops into your muffin tray. It should fill the cups about ¾ of the way.
  6. Bake for approximately 25 minutes or until the edges are a little golden. The edges will be firm but the inside will be soft and squishy. This makes for a yummy breakfast muffin.
  7. Cool on cooling rack for 5-10 minutes. I like to loosen mine with a knife but this wasn’t really necessary if the pan is greased appropriate or is a non-stick pan.


Some recipe notes:

*We use our gluten free flour mix from Schar. It is the Mix It! Universal flour.  Ours gets imported from Germany – thanks to his parents stockpiling us when they come over.  For a bag of flour there, it’s 2.99.  So much cheaper than flours here.  We find that this flour doesn’t require much, if any, additional xanthan gum to help our recipes stick.

*We also use a vanilla sugar that is imported from Germany.  We use Albona brand but you can also make your own German Vanilla Sugar or Vanillezucker 

These came out a little more tart from the raspberry and additional lemon flavor.  I like mine tart and appreciate a hint of lemon in there.  If you do not, please try it to your tastebuds!  Please also be aware that gluten free baking never stays as well as traditional type products.  These must be covered, sealed, or kept from air to keep for several days.

Thanks for reading!

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