Description
Delicious Raspberry Muffins that blend the sweetness of cake with the tartness of fresh raspberries, perfectly enhanced by Greek yogurt.
Ingredients
Scale
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl until smooth.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Blend the dry ingredients into the wet mixture and stir gently with a spatula.
- Fold in the raspberries carefully to keep their shape.
- Fill the muffin tin with the batter, about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 5 days, or freeze for up to 3 months. Can be served warm with butter or honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg