Raspberry Muffins with Yogurt

Deliciously Moist Raspberry Yogurt Muffins - A Scrumptious Blend of Tangy and Sweet

There's something incredibly comforting about the smell of freshly baked from-scratch homemade muffins filling your kitchen.

They have a delightful tang from the yogurt and are perfectly complemented by the juicy bursts of fresh raspberries.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Homemade Raspberry Muffins?
• Top Tips From the Chef
• Recipe Variations
• Storage Instructions
• Recipe FAQs
• Related Recipes
• Raspberry Muffins with Yogurt

Just like Pumpkin Banana Muffins and Banana Blueberry Muffins with Yogurt, they are perfect when you need a quick healthy breakfast on the go, a healthy snack, or simply when you're craving something sweet.

And the best part is they are extremely easy to make and are ready in just half an hour.

Why This Recipe Works?

• The combination of tangy yogurt and sweet, juicy raspberries creates a harmonious blend of flavors.

• Using yogurt in the recipe adds moisture to the muffins, ensuring they remain soft and tender on the inside.

• With straightforward instructions and simple ingredients, you can whip up a batch of these muffins in just 30 minutes.

• Moist Raspberry Muffins with Yogurt are incredibly versatile. They can be enjoyed as a grab-and-go breakfast, a healthy snack, or even as a light dessert after a meal.

• Incorporating yogurt into the recipe also adds nutritional benefits. Yogurt provides calcium, protein, and probiotics, making these muffins a healthier alternative to many other sugary snacks.

• With simple step-by-step instructions and minimal ingredients, it's a perfect starting point for aspiring bakers.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Flour - I prefer using self-raising flour for this recipe. However, you can use plain/all-purpose flour with the addition of 2 teaspoons of baking powder and 1 teaspoon of bicarbonate of soda.

• Butter - This Raspberry Muffin recipe requires unsalted butter softened at room temperature.

• Sugar - I use caster sugar but granulated or golden caster sugar would be great too.

• Eggs - The best option is to use fresh, free-range eggs at room temperature.

• Yogurt - I use plain, non-flavored natural yogurt for this recipe. It adds tanginess to the muffins and helps keep them moist.

• Vanilla paste - I use organic vanilla bean paste or extract for a deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.

• Raspberries - Whenever possible, I opt for fresh raspberries, but if they're not in season, frozen ones make for a great alternative.

How to Make Homemade Raspberry Muffins?

These moist and fluffy muffins are extremely easy and straightforward.

However, to achieve the best results, you need to follow a few simple steps:

Preheat the oven to 180° C - 356° F and line your 12-cup muffin tin with paper liners or lightly grease it with spray oil. 

In a mixing bowl of a stand mixer, cream the softened butter and caster sugar together until you achieve a smooth and fluffy consistency, for about 4 to 5 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. 

Then, mix in the vanilla bean paste or extract for a delightful aroma.

Stir in the plain natural yogurt and the semi-skimmed or full-fat milk. 

In a separate bowl, combine the self-raising flour and salt.

Gradually add this flour mixture to the wet ingredients, folding gently until everything is well combined.

Be careful not to overmix, as it could result in tough muffins.

Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter. 

Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.

Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until the muffins turn a golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.

Top Tips From the Chef

• While frozen raspberries can be a great alternative, if you have access to fresh berries, they'll add natural sweetness and vibrant color to your scrumptious raspberry muffins.

• To achieve a smooth and even batter, make sure your eggs, yogurt, and butter are at room temperature before starting. Cold ingredients can lead to uneven mixing and affect the muffins' texture.

• Using a kitchen scale for measuring your ingredients, especially the flour ensures precise and consistent results in baking.

• When combining the wet and dry ingredients, use a gentle folding motion rather than vigorous stirring. Overmixing can lead to tough muffins.

• Always preheat your oven before baking the muffins. This allows for even and consistent baking, resulting in beautifully risen muffins with a golden-brown top.

• I prefer using paper muffin liners as they make cleanup easier, help keep the muffins moist, and are convenient for transporting. However, if you prefer, you can also use cooking spray to prepare the muffin pan.

• Fill each muffin cup about two-thirds full with the batter. This leaves room for the muffins to rise without overflowing.

• To determine if your muffins are fully baked, insert a toothpick into the center of the muffin. If it comes out clean or with a few crumbs clinging to it, the muffins are ready. If the toothpick has wet batter on it, give the muffins a few more minutes to bake.

Recipe Variations

• Incorporate the zest of one lemon into the muffin batter. The zesty aroma will beautifully complement the sweetness of the raspberries and the tanginess of the yogurt.

• For a delicious crunchy topping, whip up a simple streusel mixture using a combination of flour, butter, sugar, and a pinch of cinnamon. Sprinkle the streusel on top of each muffin before baking for an irresistible texture.

• Swap the vanilla extract for almond extract to infuse a delightful nutty essence into your muffins. The combination of almonds and raspberries is a match made in muffin heaven.

• For an indulgent treat, fold some white chocolate chips into the muffin batter. As they melt while baking, they add creamy sweetness, enhancing the overall flavor.

• Add a small spoonful of raspberry jam into the center of each muffin before baking. It's like a hidden treasure of sweetness waiting to be discovered!

Storage Instructions

If you plan to consume the muffins within 1-2 days, you can store them at room temperature.

Place the muffins in an airtight container or cover them with plastic wrap to keep them from drying out.

For longer storage (up to 4-5 days), refrigerate the muffins.

To keep your muffins fresh for an extended period (up to 3 months), freezing is a great option.

Individually wrap each muffin in plastic wrap, then place them in a freezer bag or container.

When ready to enjoy your frozen muffins, remove them from the freezer and let them thaw at room temperature, or warm them up in the microwave for a few seconds.

Recipe FAQs

Related Recipes

For more delicious sweet treats why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these Deliciously Moist and Healthy Raspberry Muffins as much as you enjoy eating them! 🙂 

Bon appétit! / Afiyet olsun!

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