Raspberry Citrus Whole Wheat Muffins

Raspberry muffins in a basket, placed on a white cloth alongside a broken muffin and raspberries.
Prep Time: 
30 min prep time
Number of Servings: 
makes 8 muffins
Recipe Source: 
From Sunny-Side Up by Waylynn Lucas ($24.99, Rodale, August 2019)


  • 34 cup whole-wheat flour
  • 12 cup sugar
  • 34 tsp baking powder
  • 14  tsp baking soda
  • 14 tsp fine sea salt
  • 1  tsp orange zest
  • 1 large egg, beaten
  • 14  cup milk
  • 14 cup vegetable oil or canola oil
  • 1 tsp vanilla extract
  • 34 cup fresh raspberries


  1. Preheat oven to 375°. Grease eight wells of a muffin tin or line them with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
  3. In a small bowl, stir together egg, milk, oil, and vanilla.
  4. Add raspberries to flour mixture. Add egg mixture to flour mixture and stir to combine.
  5. Fill prepared muffin cups three-quarters full with batter. Bake for 15 to 20 minutes, until muffins are golden brown on top and spring back when lightly touched in center.
Nutrition Info: 
Per serving: 166 Calories, 3 g Protein, 23 g Carbohydrates, 2 g Fiber, 8 g Total fat (1 g sat), 131 mg Sodium, Vitamin E, Phosphorus