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Raspberry Yogurt Muffins

Raspberry Yogurt Muffins

Tuba
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 151 kcal

Ingredients
  

Dry Ingredients

  • 1 ½ cups flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 egg
  • ⅓ cup canola oil
  • ⅔ cup Raspberry Greek yogurt
  • 1 cup fresh raspberries

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
  • Mix dry ingredients together in a bowl.
  • In a separate bowl, mix together oil, yogurt, and egg, until combined.
  • Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
  • Fold in raspberries.
  • Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter.
  • Bake for about 20 minutes, or until the tops of the muffins begin to golden.

Nutrition

Calories: 151kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 14mgSodium: 188mgPotassium: 53mgFiber: 1gSugar: 6gVitamin A: 24IUVitamin C: 3mgCalcium: 39mgIron: 1mg
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