Greek Yogurt Raspberry Muffins

Greek Yogurt Raspberry Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
    or to taste
  • 1 large egg
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter

    melted and cooled slightly

  • 1 teaspoon vanilla extract
  • 1 1/4 cups Greek yogurt

    for moistest results use something with fat in it, not the 0% fat versions; sour cream may be substituted

  • 12 ounces fresh raspberries
  • about 3 tablespoons granulated sugar

    divided for sprinkling on the tops of the muffins

Directions

  1. 1

    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.

  2. 2

    In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.

  3. 3

    In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.

  4. 4

    Add the 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Add the vanilla and whisk until combined.

  8. 8

    Add the Greek yogurt and whisk until smooth and combined, don’t overmix; set aside.

  9. 9

    Add 1 raspberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.

  10. 10

    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.

  11. 11

    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.

  12. 12

    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.

  13. 13

    Top each cavity with a generous pinch of granulated sugar. I used approximately 3 tablespoons in total.

  14. 14

    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.

  15. 15

    Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.

Greek Yogurt Raspberry Muffins

Greek Yogurt Raspberry Muffins

4.5(63)

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Ratings & Reviews

0.0/ 5
Excellent

Based on 63 ratings

averiecooks.com
4.5(63 reviews)
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About this Recipe

Craving truly moist, tender muffins bursting with fresh fruit? These Greek Yogurt Raspberry Muffins are a revelation, offering a delightful balance of tangy raspberries and a rich, tender crumb that will make your mornings brighter.

Why These Muffins Work Wonders

The secret to these exceptionally moist muffins lies in the generous addition of Greek yogurt, which not only provides a pleasant tang but also ensures a wonderfully tender texture. Combined with melted butter and fresh raspberries, each bite is a symphony of flavor and delightful juiciness that surpasses typical dry muffin recipes. The touch of sugar sprinkled on top adds a lovely, delicate crunch.

What to Expect from Your Bake

Prepare for a batch of muffins with an incredibly soft, delicate crumb and a beautiful rise. You'll bite into pockets of juicy, bright red raspberries that offer a lovely contrast to the subtle sweetness of the muffin base. The use of Greek yogurt with fat is key here, contributing to an irresistibly moist and rich experience that will have you reaching for another. The lightly golden tops, sprinkled with sugar, provide a gentle crispness that perfectly complements the soft interior.

Customization & Variations

For equally delicious results, you can easily substitute the Greek yogurt with sour cream, as both contribute similar richness and acidity to the batter. When choosing your Greek yogurt, opt for varieties with some fat content—this is crucial for achieving that superior moistness. Emphasize using fresh, plump raspberries for the best flavor and texture.

Serving & Context

These delightful Greek Yogurt Raspberry Muffins are perfect for a special breakfast, a relaxed brunch spread, or as an afternoon pick-me-up with a cup of coffee or tea. Serve them warm straight from the oven for the ultimate treat.

Frequently Asked Questions