Raspberry Muffins with Yogurt

5 from 2 votes

Raspberry Muffins with Yogurt

There's something incredibly comforting about the smell of freshly baked from scratch raspberry muffins filling your kitchen. They have a delightful tang from the yogurt and are perfectly complemented by the juicy bursts of fresh raspberries.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Halal, Vegetarian

Servings: muffins

Calories: 210kcal

Author: Ayla Clulee

Equipment

Ingredients

100 g unsalted butter (softened at room temperature)
140 g caster sugar
2 large eggs (at room temperature)
140 g plain natural yogurt (at room temperature)
2 tablespoon semi-skimmed or full-fat milk (at room temperature)
1 teaspoon vanilla bean paste or extract
250 g self-raising flour
¼ teaspoon salt
200 g raspberries

US Customary - Metric

Instructions

Preheat the oven to 180° C - 356° F and line your 12-cup muffin tin with paper liners or lightly grease them 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 dry 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 20-22 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 wire rack to cool completely.

Video

Notes

While frozen raspberries can be a great alternative, if you have access to fresh raspberries, they'll bring a burst of natural sweetness and vibrant color to your 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.
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 baking 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.

Nutrition