Raspberry Yoghurt Muffins
Indulge in the perfect balance of tart and sweet with these Raspberry Yogurt Muffins—a delightful treat that combines the tangy creaminess of Greek yogurt with the juicy burst of fresh raspberries. These easy-to-make muffins are soft, moist, and lightly sweetened, making them ideal for breakfast, a mid-morning snack, or dessert. The batter comes together effortlessly in just 15 minutes, featuring pantry staples like all-purpose flour, granulated sugar, and vanilla, with Greek yogurt adding a rich texture and reduced oil content for a healthier twist. The addition of whole raspberries creates pockets of fruity flavor in every bite, while a finishing dusting of powdered sugar offers an optional touch of elegance. Bake a batch of these 12 heavenly muffins in under 25 minutes and enjoy them fresh or on the go! Perfect for berry lovers, this recipe is your go-to for easy, wholesome baking.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 240 ml plain Greek yogurt
- 80 ml vegetable oil
- 2 pieces large eggs
- 1 teaspoons pure vanilla extract
- 200 grams fresh raspberries
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; it's fine if a few lumps remain.
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-22 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, then transfer to a wire rack to cool completely.
If desired, dust the tops of the muffins with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 45.6 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 182.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 793 mg | 17% | |
*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.
