Name: Raspberry Yogurt Muffins Recipe
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

These Raspberry Yogurt Muffins are so moist and have the most amazing flavor. They take minutes to throw together and taste absolutely delicious. You will love this simple and tasty Raspberry Yogurt Muffins.

These Raspberry Yogurt Muffins are so moist. The Greek Yogurt adds the most perfect, guilt free texture that we can’t get enough of.

These are perfect for breakfast, or a quick snack on the go. Freeze these in an air-tight container for a prepared breakfast all week.

They are so sweet and delicious, I would even eat them for dessert. If you are a raspberry fan, then these muffins are calling your name.

They have the sweetest raspberry taste to them, and are so easy to make. You can take it on the go for breakfast, brunch, snack, or dessert.

I kid you not, these are the best muffins I have ever tasted.

Can I make these using whole wheat flour?

You could make these using whole wheat flour, but we recommend not. If you are experienced with cooking with whole wheat flour, and understand it’s consistency, then we say go for it.

We have only made these muffins, using all purpose flour, but we have worked with whole wheat flour in the past, and the consistency is extremely different.

It’s a bit thicker, and will make the consistancy dry. But, like I said, if you understand how whole wheat flour works, and have used it in pastries and baked goods, you can definitely give it a shot.

Could I use fresh fruit?

We used frozen fruit for this recipe, but fresh would work just as well, if not better. It would definitely taste sweeter.

If you use frozen, you could eat these all year long, but fresh fruit would taste amazing in these.

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Frozen Raspberry Pie
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Frozen Raspberry Lemonade Pie

Raspberry Yogurt Muffins Recipe

5 from 1 vote

These Raspberry Yogurt Muffins are so moist and have the most amazing flavor. They take minutes to throw together and taste absolutely delicious.

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

Equipment

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: 151 kcal · Carbohydrates: 19 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 188 mg · Potassium: 53 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 24 IU · Vitamin C: 3 mg · Calcium: 39 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Magdalena says:

Excellent recipe, just tried it and baked eight golden, plump and fluffy muffins. Lovely!
KayKay says:

I put the batter in springform pan, topped it with two handfuls of frozen mixed berries and baked it for 40 minutes. It came out a really pretty cake... and delicious, too!
Gerry says:

Can you use wheat flour instead of regular flour. Thank you.
Cyd says:

I did a little research on using whole wheat flour instead of regular flour. I'm assuming you meant whole wheat flour. This is what I found - If you’re in the middle of mixing up a batch of muffins, can you substitute whole-wheat flour instead of the all-purpose flour that the recipe calls for? The short answer: no. Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour. You can start by substituting some whole-wheat flour for all-purpose flour, but no more than 25 percent of the total amount unless you’re willing to really sacrifice the texture of your baked goods. Pastries are especially difficult to make if you’re attempting to substitute with whole-wheat flour; pancakes and cookies are a good place to start experimenting.
Erin says:

Hi! Just wondering if I am misunderstanding the measurements....5.3 oz is equivalent to 2/3 of a cup, based on a cup being 8 oz. How did you come up with 1 & 1/2 containers for the yogurt? Wont that be closer to a full cup?
Cyd says:

1 cup will work great!
Becky Reid says:

Can you use mini muffin pans and if so how long would you cook them?
Cyd says:

Hi Becky, you can definitely use a mini muffin tin. Not sure exactly what the cook time will be, so watch them closely!
Patricia Dove says:

Hi the recipe calls for 1 egg but it says mix in the eggs so is it more than 1 egg.
Cyd says:

Just one egg.
Janene Jasinski says:

I substituted quartered fresh strawberries and strawberry Greek yogurt and it’s delicious! I’m loving your recipes!
Momma Cyd says:

Thanks so much! We are so glad you like these muffins!
Diane says:

Can I use regular yogurt because I don't have any plain, thanks!
Momma Cyd says:

Greek yogurt has a much thicker consistency. So regular yogurt could make the dough a little bit runnier. Greek yogurt is similar to sour cream which makes for a moister muffin and provides a better texture. Just wanted you to be aware that the outcome may be a little different.