Brighten up your morning with these delicious Raspberry Yogurt Muffins! Packed with juicy raspberries and the creamy tang of yogurt, these muffins are not only scrumptious but also a breeze to make. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and rewarding. Perfect for breakfast, brunch, or a midday snack, each bite is a blend of sweetness and zest, making it hard to stop at just one!
Ingredients:
- 1 3/4 cups all-purpose flour (or all-purpose gluten-free flour for a GF option)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 carton (6 ounces) raspberry yogurt
- 1/3 cup canola oil
- 1 egg
- 1 cup fresh or frozen raspberries
Directions:
- Preheat the Oven: Start by heating your oven to a toasty 400 degrees F (200 degrees C). This high temperature will help your muffins get that lovely golden top.
- Prepare Your Muffin Tin: Grab a 12-cup muffin tin and get it ready by spraying with non-stick cooking spray, greasing it lightly, or lining it with paper liners. This ensures your muffins will release easily after baking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients are the building blocks of your muffins, giving them structure and flavor.
- Combine Wet Ingredients: In a smaller bowl, beat together the raspberry yogurt, canola oil, and egg until smooth. The yogurt not only adds a burst of raspberry flavor but also keeps the muffins moist and tender.
- Add Raspberries: Gently fold the raspberries into the yogurt mixture. If using frozen raspberries, there’s no need to thaw them first.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined. Remember, a lumpy batter makes the best muffins—overmixing can lead to tough treats!
- Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup. Pop them into the oven and bake for about 20 minutes. You’ll know they’re done when they’re nicely browned, and a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Nutritional Information:
Each muffin approximately contains:
- Calories: 180 kcal
Total Prep and Cooking Time:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Servings:
- Makes 12 muffins
Conclusion:
These Raspberry Yogurt Muffins are the perfect treat to delight your taste buds and add a splash of joy to your day. With simple ingredients and easy-to-follow steps, they’re a foolproof way to bring a bit of baking magic into your kitchen. Enjoy them freshly baked for a snack that’s sure to be loved by all. Happy baking!
