Raspberry Vanilla Nut Muffins
Bursting with fruity goodness and nutty crunch, these Raspberry Vanilla Nut Muffins are the ultimate sweet treat for breakfast, brunch, or a midday snack. Made with plump, juicy raspberries, rich vanilla extract, and a delightful mix of chopped nuts like almonds, pecans, or walnuts, these muffins are a symphony of textures and flavors. The base of fluffy Greek yogurt and melted butter ensures a moist crumb, while a sprinkle of coarse sugar creates a golden, crispy topping. Quick and easy to whip up in just 15 minutes, these muffins bake to perfection in under 25 minutes, delivering bakery-worthy results right from your oven. Perfectly portable and freezer-friendly, they’re a must-try for anyone looking to elevate their homemade baked goods.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.33 cups unsalted butter (melted and cooled)
- 1 cups plain Greek yogurt
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh raspberries
- 0.5 cups chopped nuts (e.g., almonds, pecans, or walnuts)
- 2 tablespoons optional: coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, Greek yogurt, eggs, and vanilla extract until smooth and combined.
Pour the wet ingredients into the dry ingredients, and gently fold them together using a spatula. Be careful not to overmix; the batter will be thick.
Gently fold in the raspberries and chopped nuts until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with a pinch of coarse sugar for a sweet, crunchy topping.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 17.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
