Print

Greek Yogurt Raspberry Muffins

Greek Yogurt Raspberry Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously moist Greek yogurt raspberry muffins, perfect for any time of day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt, or to taste
  • 1 large egg
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 ¼ cups Greek yogurt (preferably not 0% fat)
  • 12 ounces fresh raspberries
  • about 3 tablespoons granulated sugar, divided for sprinkling

Instructions

  1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray.
  2. In a large bowl, whisk together flour, baking powder, and optional salt; set aside.
  3. In a separate bowl, whisk the egg until light-colored.
  4. Add 1 cup of granulated sugar to the egg and whisk until thick.
  5. Melt the butter and let it cool for 1-2 minutes.
  6. Slowly add the butter to the egg-sugar mixture while whisking to combine.
  7. Mix in the vanilla until combined.
  8. Add Greek yogurt and whisk until smooth, being careful not to overmix; set aside.
  9. Toss raspberries in the flour mixture to prevent sinking during baking.
  10. Fold the egg-yogurt mixture into the flour-raspberries until just combined, some flour bits can remain.
  11. Using a scoop, fill each muffin cavity to no more than 3/4 full.
  12. Optionally, place 1 raspberry on top of each muffin and sprinkle with granulated sugar.
  13. Bake for 30-35 minutes until muffins are springy to touch and a toothpick comes out clean.
  14. Cool in pan for 15 minutes before removing muffins.

Notes

  • Using full-fat Greek yogurt will produce the moistest muffins.
  • Do not overmix the batter to ensure fluffy muffins.
  • Baking time may vary, so keep an eye on the muffins towards the end.

Nutrition

Find it online: https://www.spiritsdrink.com/greek-yogurt-raspberry-muffins-recipe/