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Greek Yogurt Raspberry Muffins

These Greek Yogurt Raspberry Muffins are incredibly moist and fluffy, making them a perfect breakfast treat with a delightful balance of tart raspberries and sweet flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder Check for freshness
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1 large Egg Room temperature recommended
  • 3/4 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted Let cool slightly before adding
  • 1 teaspoon Vanilla extract
  • 1 cup Plain Greek yogurt, full-fat
Fruits and Toppings
  • 1 1/2 cups Fresh raspberries Can use thawed frozen raspberries if drained
  • 2 tablespoons Coarse sugar for topping Optional

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 12-cup muffin pan or line with paper liners.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
Mix Wet Ingredients
  1. In a separate large bowl, whisk the egg until frothy. Add granulated sugar and whisk until glossy.
  2. Slowly incorporate the melted butter while whisking continuously. Then mix in vanilla extract and Greek yogurt until smooth.
Combine Mixtures
  1. Toss fresh raspberries in a spoonful of reserved flour mixture, then fold them gently into the wet mixture.
  2. Pour the wet mixture into the dry ingredients and fold gently until just combined, being careful not to overmix.
Fill Muffin Cups
  1. Using a cookie scoop or measuring cup, fill muffin cups about three-quarters full. Press a few raspberries on top and sprinkle with coarse sugar.
Bake
  1. Bake in the preheated oven for 30 to 35 minutes, rotating halfway through. Muffins are done when a toothpick comes out clean.
Cooling
  1. Allow muffins to cool in the pan for 15 minutes before transferring to a wire rack.

Notes

For best results, use room temperature ingredients and do not overmix the batter. Store leftovers in an airtight container for up to three days.