Raspberry Yogurt Muffins

Raspberry Yogurt Muffins are the ultimate balance of tart, sweet, and satisfyingly soft. Bursting with juicy raspberries and kept ultra-moist with creamy Greek yogurt, these muffins are a fresh take on breakfast or snack-time baking.

Each bite offers a tangy berry pop and a tender crumb—perfect for busy mornings, lunchboxes, or sharing at a weekend brunch.

This versatile recipe is easy to adapt for dietary needs or to use up whatever you have on hand, making it a reliable staple for home bakers of every skill level.

Ingredients Checklist

These simple ingredients combine for a batch of 12 bakery-style muffins. Here’s what you need—and why each one matters:

• 1½ cups all-purpose flour
  (or sub 1 cup all-purpose + ½ cup whole wheat flour for added fiber)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ⅓ cup granulated sugar
  (add up to ½ cup for sweeter muffins or use coconut sugar)

• 1 large egg, room temperature
  (for structure and lift; sub 1 flax egg for vegan option)

• ⅓ cup neutral oil
  (such as canola, sunflower, or melted coconut oil)

• ⅔ cup plain or vanilla Greek yogurt, full fat or low fat
  (for moisture and protein)

• 1 teaspoon pure vanilla extract
  (or almond extract for a twist)

• 1 tablespoon fresh lemon zest or 1 teaspoon lemon juice
  (optional, for brightness)

• 1 cup fresh or frozen raspberries
  (do not thaw if frozen; can use mixed berries or chopped strawberries)

• 1 tablespoon flour
  (for coating berries, prevents sinking)

• Optional add-ins:

  • ½ cup white chocolate chips, dark chocolate chunks, or chopped nuts

  • 2 tablespoons chia seeds or hemp seeds

  • 1 tablespoon poppy seeds

Step-by-Step Instructions

Follow these easy steps to bake muffins that are soft, fluffy, and packed with raspberry flavor. Taking a few extra minutes for details ensures great results every time.

• Preheat the oven:
  Heat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease well with non-stick spray.

• Mix dry ingredients:
  In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest (if using). This helps distribute the leaveners evenly.

• Prepare raspberries:
  Toss raspberries gently with 1 tablespoon of flour. This step keeps berries from sinking and prevents streaky batter.

• Mix wet ingredients:
  In another bowl, whisk together the egg, sugar, oil, Greek yogurt, and vanilla extract until smooth and creamy.

• Combine wet and dry:
  Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula until just combined. The batter should be thick and lumpy—overmixing will make the muffins tough.

• Fold in berries and add-ins:
  Gently fold in the flour-coated raspberries and any optional add-ins. Be careful not to crush the berries.

• Fill the muffin tin:
  Divide batter evenly among the muffin cups (an ice cream scoop works well). Fill each about ¾ full for a high-domed top.

• Bake:
  Place tin on the center rack and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

• Cool:
  Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. This prevents soggy bottoms and preserves their texture.

Tips for Perfect Results

A few key details make all the difference for bakery-style muffins:

• Room temperature ingredients: Yogurt, eggs, and even oil mix better and give a higher rise.

• Do not overmix: Stir just until no dry streaks remain.

• Coat berries in flour: Prevents them from sinking.

• For extra-tender muffins: Let the batter rest for 10 minutes before baking to hydrate the flour.

• Frozen berries: Use straight from the freezer; thawed berries will bleed color and moisture.

• Check early: Muffins are done when tops spring back lightly and a tester comes out clean.

• For gluten-free: Substitute with a 1:1 gluten-free all-purpose flour blend.

Serving Suggestions

Serve these raspberry yogurt muffins in creative ways for any time of day:

• Breakfast: Pair warm muffins with Greek yogurt, honey, and a sprinkle of granola.

• Brunch: Serve on a platter with fresh berries and a dusting of powdered sugar.

• Snack: Slice and spread with nut butter, raspberry jam, or whipped cream cheese.

• Dessert: Split and fill with vanilla ice cream or a dollop of whipped cream.

• Lunchbox: Tuck into lunchboxes with a cheese stick and apple slices for a balanced snack.

• Party: Dress up with a lemon glaze or drizzle of melted white chocolate for a special touch.

Final Thoughts

Raspberry Yogurt Muffins are proof that everyday baking can be extraordinary. With a handful of wholesome ingredients, a little technique, and the bold flavor of real raspberries, you’ll have a batch of soft, moist muffins perfect for breakfast, snacks, or sharing. This recipe is easy to make your own with favorite mix-ins or flour swaps, and the Greek yogurt ensures every bite is rich and satisfying. Bake a batch, enjoy the fresh aroma, and savor a treat that’s both simple and unforgettable.