Raspberry Yogurt Muffins
These Raspberry Yogurt Muffins are a delightful fusion of tangy, sweet, and moist goodness, perfect for breakfast, brunch, or a midday snack. Made with creamy Greek yogurt and bursting with juicy, fresh raspberries, these tender muffins are elevated by a hint of vanilla and a light dusting of powdered sugar for an elegant finish. The recipe comes together in just 10 minutes of prep time, using simple pantry staples like all-purpose flour and granulated sugar, making it an easy go-to when you're craving homemade comfort. With their balance of light sweetness and fruity brightness, these muffins are ideal for any occasion, and their fluffy texture and natural flavors will have you reaching for seconds. Plus, they bake up beautifully in less than 25 minutes, so you can enjoy bakery-style muffins fresh out of the oven in no time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plain Greek yogurt
- 0.25 cup milk
- 0.33 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a medium mixing bowl, combine the Greek yogurt, milk, vegetable oil, egg, and vanilla extract. Whisk until the mixture is smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix; the batter will be thick.
Gently fold in the fresh raspberries, being cautious not to smash them too much to avoid discoloring the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Dust the cooled muffins with powdered sugar before serving for a touch of sweetness and visual appeal.
Serve the muffins at room temperature and enjoy!
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 46.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 178.5 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1056 mg | 22% | |
*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.
