Name: Raspberry Yogurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups flour; ⅓ cup sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 egg; ⅓ cup canola oil; ⅔ cup Raspberry Greek yogurt; 1 cup fresh raspberries

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Soft, fluffy, and bursting with juicy raspberries, these Raspberry Yogurt Muffins are a delightful treat that’s ready in just 30 minutes. The tangy yogurt adds a moist, tender crumb, while the sweet-tart raspberries create pockets of vibrant flavor in every bite. Perfect for breakfast or a midday snack, they’re a guilt-free indulgence with a balanced mix of protein and natural sweetness.

Warm from the oven, these muffins offer a golden exterior with a melt-in-your-mouth texture that’s impossible to resist. The subtle tang of yogurt complements the bright, fruity raspberries, making each bite a harmonious blend of flavors. Quick to prepare and even quicker to disappear, they’re a crowd-pleaser that’s as wholesome as it is delicious.

Ingredients for Raspberry Yogurt Muffins

1 ½ cups flour (all-purpose works best, but you can substitute with whole wheat flour for a healthier option)
⅓ cup sugar (adjust to taste or use a sugar substitute like honey or maple syrup)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg (room temperature for better mixing)
⅓ cup canola oil (can substitute with melted butter or coconut oil)
⅔ cup Raspberry Greek yogurt (plain yogurt works too; add a splash of vanilla extract for extra flavor)
1 cup fresh raspberries (frozen raspberries can be used if fresh aren’t available; do not thaw)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare your muffin tin by spraying it with non-stick cooking spray or lining it with cupcake liners.
Mix the dry ingredients: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
Mix the wet ingredients: In a separate bowl, whisk together the egg, canola oil, and Raspberry Greek yogurt until smooth and fully combined.
Combine wet and dry ingredients: Slowly pour the wet mixture into the dry ingredients. Gently stir until just combined. Do not overmix—this ensures your muffins stay fluffy.
Fold in the raspberries: Carefully fold the fresh raspberries into the batter using a spatula. Be gentle to avoid crushing the berries.
Fill the muffin tin: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full (roughly ¼–⅓ cup of batter per muffin).
Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Raspberry Yogurt Muffins with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) for a tangy twist. Alternatively, spread a dollop of whipped cream cheese on top for a creamy contrast. For a crunchy finish, sprinkle with sliced almonds or a dusting of powdered sugar before serving.

How to Store and Reheat for Freshness

Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw at room temperature or reheat as needed.

Recipe Variations to Mix It Up

Swap raspberries for blueberries or chopped strawberries for a different berry twist. If you prefer a nutty flavor, add ½ cup chopped walnuts or pecans to the batter. For a sweeter option, mix in white chocolate chips or a dash of vanilla extract to enhance the flavor profile.

Time-Saving Tips for Busy Bakers

Use a cookie scoop to portion the batter evenly into muffin tins—it’s quicker and less messy than a spoon. If you’re short on time, skip the fresh raspberries and use frozen raspberries (no need to thaw). You can also prepare the dry and wet ingredients the night before and combine them just before baking.

Common Questions Answered

Can I use regular yogurt instead of Greek yogurt? Yes, but the muffins may be slightly less dense. Can I make these gluten-free? Absolutely! Substitute the flour with a 1:1 gluten-free baking blend. Why shouldn’t I overmix the batter? Overmixing can lead to tough muffins—gently fold until just combined for the fluffiest texture.