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Raspberry Yogurt Muffins Recipe

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★★★★★

4.4 from 55 reviews

Delight in these moist and tender Raspberry Yogurt Muffins that perfectly balance the tartness of fresh raspberries with creamy raspberry yogurt. These easy-to-make muffins require minimal prep and bake to a golden brown, making them an ideal breakfast treat or snack.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or all-purpose gluten free flour)
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 6-ounce carton raspberry yogurt
  • 1/3 cup canola oil
  • 1 egg

Fruit

  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat Oven: Set your oven to 400 degrees Fahrenheit and allow it to fully heat while you prepare the batter.
  2. Prepare Muffin Tin: Grease the 12-cup muffin tin with cooking spray, oil, or line it with paper liners to prevent sticking.
  3. Mix Dry Ingredients: In a medium mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to evenly distribute all components.
  4. Combine Wet Ingredients: In a separate small bowl, beat together the raspberry yogurt, canola oil, and egg until smooth and uniform.
  5. Mix Batter: Pour the wet ingredients into the dry mixture and gently fold in the raspberries. Stir just until the batter is nearly blended to avoid overmixing, which can make muffins tough.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
  • Use fresh raspberries for best texture, but frozen raspberries work well—just do not thaw before adding.
  • Do not overmix the batter to ensure light and fluffy muffins.
  • Canola oil is used for a neutral flavor, but you can substitute with vegetable or light olive oil.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.

Keywords: raspberry yogurt muffins, breakfast muffins, easy muffins, healthy muffins, berry muffins

Find it online: https://epicrecipebox.com/raspberry-yogurt-muffins-recipe/