Servings: 12

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 ½ teaspoons baking powder
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, cold
  • 2 eggs, room temperature
  • 1 ½ cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (about 2 lemons)
  • ¼ cup plain Greek yogurt
  • 1 cup fresh raspberries
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F
  2. Line muffin tin with liners.In a large bowl, combine butter, yogurt and sugar and beat for one minute until combined
  3. Add in eggs, one at a time and beat to combine
  4. Add milk, zest, lemon juice and vanilla and continue beating for another minute.In a separate bowl, whisk together flour, baking powder and salt
  5. Add to the wet ingredients in three separate batches, mixing each time until well combined
  6. Fold in the raspberries by hand using a rubber spatula.Divide the batter evenly into the prepared muffin tin cups, filling each ¾ of the way
  7. To make crumb topping, mix crumb ingredients in a small bowl and work the butter into the mixture with your hands until it is crumbly
  8. Sprinkle on top of muffins.Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean
  9. Cool in muffin tin completely.

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