Heading into the week with Greek Yogurt Raspberry Muffins! If you’ve never tried Greek yogurt in baking, you’re missing out. These muffins are deliciously perfect for some weekday baking!
Why You’ll Want to Make These Raspberry Muffins
- Flavour and texture – these muffins are bursting with fresh raspberry flavour with the great texture that Greek yogurt gives to baking
- Easy to make – like most muffins, these are easy to make and come together quickly
- Can substitute frozen berries – although I used fresh berries, frozen berries can also be sued for this recipe
Ingredients To Make The Muffins
- Dry goods – flour, sugar, baking powder, salt
- Dairy and eggs – eggs, butter and Greek yogurt
- Fresh – Raspberries
- Flavours – vanilla extract
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 350 degrees F. Grease or line 12 medium muffins tins.
- Combine dry ingredients – In a medium sized bowl sift together the flour, baking powder and the salt.
- Mix butter and sugar – In a large mixing bowl cream the butter and sugar for 2-3 minutes. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
- Finish the batter – Next, add half the flour to the batter and stir in gently. Then add the yogurt and mix in the remaining flour. Once it is all incorporated, and the raspberries and stir to combine.
- Pour into tins and bake – Pour batter into your prepared muffins tins and bake anywhere from 15 – 18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Recipe Notes and Baking Tips
- Don’t over bake – That’s the absolute best advice I can give for these muffins. When baked at just the right time, they are absolutely deliciously moist and perfect.
- Use a medium muffin sized tin like stated below – If you use the large sized ones, the muffins will be really flat. Unless you decide to make less muffins. If you do go with large, I would say you will only get eight.
- Keep the raspberries whole – I didn’t bother chopping the raspberries up for this recipe. However, if you prefer smaller pieces of fruit, roughly chop them before adding to the batter.
How Long Will These Muffins Last and How Can I store Them
- At room temperature – You can only keep these at room temperature for about 2 days. Because they contain fresh berries they will start to go bad after that time.
- In the fridge – They will keep in the fridge for about 3 – 4 days. It’s best to let them come to room temperature before serving.
- Store in the freezer – Store in an airtight container or bag for up to a month.
Are There Any Substitutions I Can Make to These Muffins
- Greek Yogurt – you can use plain unsweetened yogurt or even buttermilk will work for this recipe
- Fresh raspberries – you can use frozen berries, just add them to the batter frozen.
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Frequently Asked Questions
How do I prevent berries from sinking in muffins?
Toss the berries in about 1 tablespoon of flour and this will help them stick to the batter and not sink.
Can I use blueberries in place of raspberries?
Yes, no problem. Most berries will work for these muffins.
Get the recipe!
Greek Yogurt Raspberry Muffins
Heading into the week with muffins! If you've never tried Greek yogurt in baking, you're missing out. These muffins are deliciously perfect for some weekday baking!
Servings: 12 muffins
Calories: 227kcal
Ingredients
- 1 1/4 Cups flour
- 1/2 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter room temperature
- 2 eggs large, room temperature
- 2 teaspoons vanilla extract
- 1/2 Cup Greek yogurt
- 1 Cup raspberries
Instructions
- Preheat oven to 350 degrees F. Grease or line 12 medium muffins tins.
- In a medium sized bowl sift together the flour, baking powder and the salt.
- In a large mixing bowl cream the butter and sugar for 2-3 minutes. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
- Next, add half the flour to the batter and stir in gently. Then add the yogurt and mix in the remaining flour. Once it is all incorporated, and the raspberries and stir to combine.
- Pour batter into your prepared muffins tins and bake anywhere from 15 – 18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
IMPORTANT
- Baking time will vary between 18 – 22 minutes. Check for doneness with a toothpick at 18 minutes. You are looking for dry crumbs.
- This recipe yields 12 small muffins. If you want larger muffins, it will make 8.
Nutrition Facts
Greek Yogurt Raspberry Muffins
Amount Per Serving
Calories 227
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 166mg7%
Potassium 68mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 9g10%
Protein 5g10%
Vitamin A 276IU6%
Vitamin C 3mg4%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks for stopping by and hope to see you soon!
Recipe did well making “mini” muffins using cranberries instead of raspberries!
The cranberries sound like a great idea too!