Description
These Greek Yogurt Raspberry Muffins are delightful, moist, and easy to make, offering a burst of raspberry flavor in every bite.
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
- 12 ounces fresh raspberries
- about 3 tablespoons granulated sugar, divided for sprinkling on the tops of the muffins
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray; set aside.
- In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
- In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
- Add the 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
- In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
- Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
- Add the vanilla and whisk until combined.
- Add the Greek yogurt and whisk until smooth and combined; set aside.
- Add 1 raspberry to the flour mixture, tossing lightly with a spatula to coat them.
- Slowly add the egg-yogurt mixture to the flour-raspberries and fold using a spatula until batter comes together. Batter will be quite thick.
- Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, add the batter to the prepared pan(s). Fill each muffin cavity to no more than 3/4 full.
- If desired, top each cavity with about 1 raspberry. Top each cavity with a generous pinch of granulated sugar.
- Bake for about 30 to 35 minutes, rotating pan once midway through baking. Bake until muffins are set and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.
Notes
- For the moistest results, use Greek yogurt with fat content, not 0% fat versions; sour cream may be substituted.
- Watch the muffins closely as baking times can vary based on oven and pan type.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg