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.
Recipe Ingredient Notes
To make Raspberry Yogurt Muffins, you will need the following ingredients:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Egg
- Canola oil
- Raspberry Greek yogurt
- Fresh raspberries
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Raspberry Yogurt Muffins
- Preheat oven to 350℉.
- Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
- Mix dry ingredients together in a bowl.
- In a separate bowl, mix together oil, yogurt, and egg, until combined.
- Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
- Fold in raspberries
- Scoop into muffin tins, dividing batter evenly in muffin tin. About ¼-⅓ cup of batter
- Bake for about 20 minutes, or until the tops of the muffins begin to golden.
Storage Suggestions
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
- Counter & Refrigerator: Place muffins in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each muffin individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
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 consistency 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.
Enjoy More Delicious Muffins
Whether bursting with fruit or studded with toasty nuts and chocolate chips, these muffin recipes will make it easy to start your day. Explore our comprehensive list of muffin recipes here.
- Cake Mix Blueberry Muffins
- Copycat Famous Dave’s Cornbread Muffins
- Mini Maple Pancake Muffins
- Baked Apple Fritter Muffins
Raspberry Yogurt Muffins Recipe
Ingredients
- 1 ½ cups flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ⅓ cup canola oil
- ⅔ cup Raspberry Greek yogurt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350℉.
- Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
- Mix dry ingredients together in a bowl.
- In a separate bowl, mix together oil, yogurt, and egg, until combined.
- Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
- Fold in raspberries
- Scoop into muffin tins, dividing batter evenly in muffin tin. About ¼-⅓ cup of batter
- Bake for about 20 minutes, or until the tops of the muffins begin to golden.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Excellent recipe, just tried it and baked eight golden, plump and fluffy muffins.
Lovely!
I put the batter in springform pan, topped it with two handfuls of frozen mixed berries and baked it for 40 minutes. It came out a really pretty cake… and delicious, too!
Can you use wheat flour instead of regular flour. Thank you.
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.
Hi! Just wondering if I am misunderstanding the measurements….5.3 oz is equivalent to 2/3 of a cup, based on a cup being 8 oz. How did you come up with 1 & 1/2 containers for the yogurt? Wont that be closer to a full cup?
1 cup will work great!
Can you use mini muffin pans and if so how long would you cook them?
Hi Becky, you can definitely use a mini muffin tin. Not sure exactly what the cook time will be, so watch them closely!
Hi the recipe calls for 1 egg but it says mix in the eggs so is it more than 1 egg.
Just one egg.
I substituted quartered fresh strawberries and strawberry Greek yogurt and it’s delicious! I’m loving your recipes!
Thanks so much! We are so glad you like these muffins!
Can I use regular yogurt because I don’t have any plain, thanks!
Greek yogurt has a much thicker consistency. So regular yogurt could make the dough a little bit runnier. Greek yogurt is similar to sour cream which makes for a moister muffin and provides a better texture. Just wanted you to be aware that the outcome may be a little different.
This is the 3rd raspberry muffin recipe I have used in the past month (a friend gave me a plethora of berries from their farm) They are easy & very yummy! I also substituted plain yogurt (since that’s what I had on hand) & coconut oil instead of canola
So fun to make! First time making raspberry muffins . Are these freezable once baked? I think I made too many .