Raspberry Yogurt Muffins Recipe
These Raspberry Yogurt Muffins are so moist! The Greek Yogurt adds the most perfect, guilt free texture that we can't get enough of!
Serving12 Servings
Ingredients
- 1 ½ cup 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
We used frozen fruit for this recipe, but fresh would work just as well, if not better. It would definitely taste sweeter.
Nutrition
Calories: 151 kcal · Carbohydrates: 19 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 188 mg · Potassium: 53 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 24 IU · Vitamin C: 3 mg · Calcium: 39 mg · Iron: 1 mg