Craving a light and fruity breakfast snack or an afternoon treat? You’re in for a delicious surprise with Raspberry Yogurt Muffins! These muffins are soft, fluffy, and overflowing with fresh raspberry goodness. The addition of Greek yogurt keeps them incredibly moist, while the slight tartness from the raspberries balances the sweetness of the muffin. Whether you’re a seasoned baker or someone trying to whip up a quick treat, this recipe is straightforward and perfect for any occasion!
Ingredients List
Here’s what you’ll need to make 12 Raspberry Yogurt Muffins:
- 1.5 cups all-purpose flour
- 1/3 cup sugar (feel free to add more if you like a sweeter muffin)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg (room temperature works best)
- 1/3 cup canola oil (any neutral oil will do, but canola is a healthy choice)
- 2/3 cup Greek yogurt (roughly one 5.3-ounce container, plain or vanilla)
- 1 cup raspberries (fresh is preferred, but frozen works as well)
Everything is simple and accessible, making this recipe great for any home cook. Now let’s move on to putting these ingredients together!
Required Kitchen Tools
To make these delightful raspberry yogurt muffins, you’ll only need a few basic kitchen tools:
- Muffin Tin : A standard 12-count muffin tin is what you’ll use to bake these muffins.
- Mixing Bowls : You’ll need two—one for dry ingredients and one for wet ingredients.
- Whisk : To easily blend your wet ingredients until smooth.
- Spatula : Perfect for gently folding in the raspberries.
- Measuring Cups and Spoons : Accuracy is key when baking, so having these tools will help you achieve the best results.
- Non-stick Spray or Liners : To prevent the muffins from sticking to the pan. You can also use parchment paper liners if you prefer.
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . This ensures that the muffins bake evenly and develop a golden top while staying fluffy inside. Also, be sure to spray your muffin tin with non-stick spray or line it with cupcake liners for easy cleanup. Set this aside while you prepare the batter.
Step 2: Mix the Dry Ingredients
In the first mixing bowl, combine your dry ingredients:
- 1.5 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Stir these together until evenly mixed. This ensures that your muffins rise well and have the right texture.
Step 3: Mix the Wet Ingredients
In the second mixing bowl, whisk together the wet ingredients:
- 1 egg
- 1/3 cup canola oil
- 2/3 cup Greek yogurt
Whisk these until well combined. The Greek yogurt not only keeps the muffins moist but also adds a subtle tang to the flavor.
Combining the Ingredients and Filling the Muffin Tin
Step 4: Combine Wet and Dry Ingredients
Now it’s time to bring everything together! Gradually add your wet ingredients to the dry ingredients . Make sure to stir gently. You want to mix just enough so that all the ingredients are incorporated. Do not overmix your batter – this is super important! Overmixing might result in dense, dry muffins instead of the light, fluffy ones you’re aiming for.
Step 5: Fold in Raspberries
Now, for the exciting part! Using a spatula , gently fold in 1 cup of raspberries . If you’re using frozen raspberries, no need to thaw them beforehand; just toss them right into the batter. Be careful not to mash them too much. You want nice whole pieces of raspberry throughout the muffins.
Step 6: Fill the Muffin Tin
Once your batter is ready, scoop or spoon it into the prepared muffin tin. Divide the batter evenly across the 12 muffin cups, filling each about ¼ to ⅓ cup full . If you fill them too high, they may overflow in the oven, so this balance is key. You can also use an ice cream scoop to help portion the batter evenly.
Baking, Cooling, and Serving
Step 7: Bake the Muffins
Once your muffins are all snug in the muffin tin, place them in the preheated oven at 350°F (175°C) . Bake for 18-22 minutes , or until the tops of the muffins are lightly golden and a toothpick inserted into the center of the muffin comes out clean. Baking times can vary depending on your oven, so keep an eye on them towards the end to prevent over-baking. If you’re using fresh raspberries, they may bake closer to 18 minutes, while frozen raspberries could take closer to 22 minutes.
Step 8: Cool the Muffins
After removing the muffins from the oven, let them cool in the tin for 5-10 minutes . This allows them to firm up without getting too dry. Then, transfer the muffins to a wire cooling rack to cool completely. Don’t skip this step! It helps the muffins retain their moisture instead of becoming soggy in the tin.
Step 9: Serving and Enjoying
Your delicious Raspberry Yogurt Muffins are now ready to serve! Enjoy them warm out of the oven with a soft pat of butter, or pair them with coffee or tea for a delightful breakfast or snack. The tangy raspberries combined with the creamy Greek yogurt make for the perfect balance of flavors and textures.
Storage Tips
- Room Temperature : Store your raspberry yogurt muffins in an airtight container at room temperature for up to two days .
- Refrigeration : If you want to keep them longer, pop them in the refrigerator where they’ll stay fresh for up to five days .
- Freezer : Need even longer storage? Freeze the muffins in an airtight container or freezer bag for up to two months . When you’re ready to eat them, simply thaw and enjoy, or pop them in the microwave for a quick warm-up!
Conclusion
And just like that, you’ve created a delicious batch of Raspberry Yogurt Muffins in no time! Not only is this recipe simple, but it also results in flavorful, tender muffins that everyone will love. This is a perfect bake for busy mornings, casual get-togethers, or even as a lunchbox surprise. Now that your kitchen smells amazing, it’s time to indulge in these sweet, tart, moist treats!