Lower Sugar Lemon Raspberry Muffins Recipe

Lemon Raspberry Muffins

Sweet, low-calorie muffins that will start any morning off right! Enjoy these tangy, and tasty breakfast treats anytime and anywhere. The combination of fresh raspberries, zesty lemon juice, and sweet zero-calorie sweetener makes for a genuinely delicious summertime treat (or year round). Did we mention these poppable sweets are diabetic-friendly?
Start enjoying the Purecane way, zero guilt, and all the pleasure!
By Jayne of @nosugarbakercookbook

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12 servings


  • 2 eggs
  • ¾ cups Purecane™ Baking Sweetener 
  • 4 tablespoons melted butter
  • ½ cup vegetable oil
  • ¾ cups sour cream
  • 1 tablespoon vanilla
  • ¼ cup lemon juice
  • 2 ½ cups all-purpose flour (can use gluten-free or regular)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups fresh raspberries
Reduced Sugar Lemon Raspberry Muffins Recipe


  1. Preheat the oven to 350 °F. Spray a 12-cup muffin tin pan with nonstick spray and line with paper liners. 
  2. In a large mixing bowl, combine eggs and Purecane™ Baking Sweetener. Add in butter, oil, and sour cream. 
  3. Mix slightly, then add in vanilla and lemon juice. Continue to mix until blended slightly. 
  4. In a small bowl, combine flour, baking powder, baking soda and salt. Pour flour mixture into the batter and combine.
  5. Fold in raspberries.
  6. Scoop batter into each of the muffin liners about ¾ full.
  7. Bake muffins for 25 minutes or until golden in color.
  8. Let cool before removing it from the pan.
  9. Enjoy!