Greek Yogurt Raspberry Muffins
User Reviews
4.5
Greek Yogurt Raspberry Muffins
Description
This recipe begins with combining flour, baking powder, and salt, separated from a mixture of whisked eggs and sugar. Melted butter is cooled before being folded into the egg mixture along with vanilla and Greek yogurt, ensuring a smooth, moist batter. Fresh raspberries are gently tossed with the dry ingredients to prevent breakage before being folded in, maintaining their shape during baking. The muffins bake until light golden, with sugar sprinkled on top for subtle textural contrast. This method produces muffins that are moist and tender without being dense.
The flavor is mildly sweet with fruity bursts from raspberries, balanced by yogurt's slight tang. The muffins can be served for breakfast, snacks, or light desserts. Without liners, the tops have an attractive finish suitable for presentation.
Using Greek yogurt with some fat content is recommended for best moisture and texture. Muffins store well for several days at room temperature or can be frozen for longer keeping. Adjust salt to taste depending on preference.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt or to taste
- 1 egg large
- 1 cup granulated sugar
- 4 tablespoons butter melted and cooled slightly, unsalted
- 1 teaspoon vanilla extract
- 1 ¼ cups Greek yogurt for moistest results use something with fat in it, not the 0% fat versions; sour cream may be substituted
- 12 ounces raspberries fresh
- granulated sugar divided for sprinkling on the tops of the muffins, about 3 tablespoons
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set aside.
- In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
- In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
- Add the 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
- In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
- Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
- Add the vanilla and whisk until combined.
- Add the Greek yogurt and whisk until smooth and combined, don’t overmix; set aside.
- Add 1 raspberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
- Slowly add the egg-yogurt mixture to the flour-raspberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
- Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, add the batter to the prepared pan(s). Fill each muffin cavity to no more than 3/4 full.
- If desired, top each cavity with about 1 raspberry, but in doing so this will likely weigh down the top of the muffins and will create a flatter muffin top rather than a domed appearance.
- Top each cavity with a generous pinch of granulated sugar. I used approximately 3 tablespoons in total.
- Bake for about 30 to 35 minutes (I baked 32 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the Greek yogurt and in the raspberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
- Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.
Notes
- A 12-cup regular muffin pan is used, optionally without liners for a pleasing finish.
- Greek yogurt with some fat content yields moister muffins; sour cream can substitute.
- Store muffins airtight at room temperature up to 5 days or freeze up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 221kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 25mg | 8% |
| Sodium | 221mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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