Raspberry Yogurt Muffins

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.

watch how to make another favorite raspberry dessert, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.

Watch how to make another raspberry inspired dessert recipe, here:

looking for more raspberry desserts? here are a few of our favorite:

Raspberry Fluff Jello Salad
Raspberry Cream Cheese Jello Salad
Frozen Raspberry Pie
Raspberry Chocolate Mousse Brownie Cups
Frozen Raspberry Lemonade Pie

Serves: 12

Raspberry Yogurt Muffins

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 1/2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup canola oil
  • 2/3 cup raspberry greek yogurt (about 1 1/2 of the 5.3 ounce containers)
  • 1 cup raspberries (fresh or frozen)

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
  3. Mix dry ingredients together in a bowl.
  4. In a separate bowl, mix together oil, yogurt, and eggs, until combined.
  5. Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
  6. Fold in raspberries
  7. Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
  8. Bake for about 20 minutes, or until the tops of the muffins begin to golden.
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4 Responses to “Raspberry Yogurt Muffins”

    • 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.

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