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!

Serves: 12

Raspberry Yogurt Muffins

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 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)


  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.
Recipe Type: Breakfast



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