Easy Raspberry Yogurt Muffin Recipe

By | December 15, 2014

Raspberry MuffinsThese raspberry yogurt muffins are really quick and easy to make, and you can ring the changes with plenty of minor recipe tweaks that transform the finished muffins. Whether you want the standard raspberry cinnamon, raspberry lemon muffins, vanilla raspberry ones or almond and raspberry buns you just need to switch a teaspoon or two of ingredients and you’ve got four new muffin recipes.

Switch out the raspberries for blueberries or blackberries and your muffin recipe repertoire will grow like topsy. I tend to use raspberries in my muffins because they grow in my garden from June to November, so I often have a raspberry glut, so I’m making frozen yogurt, crumbles, fruit pizzas and surprise cream cheese muffins with them, I’m always happy to pop a few into an unsuspecting dessert.

I use my own home made Greek yogurt, but store bought is fine. Stick to brands that contain milk and yogurt cultures only, reject any that are sweetened of contain ingredients you can’t pronounce or don’t understand.

  • Prep time:
  • Cook time:
  • Ready in:
  • Yields: 12

Ingredients

  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt
  • 1/3 cup olive oil
  • 1 free range egg
  • 2 tsp ground cinnamon*
  • 1/2 cup soft brown sugar
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/2 cups fresh raspberries**

* You can replace the cinnamon with lemon zest for raspberry lemon muffins, or you can switch in almond essence for a nuttier flavour.  If none of these appeal then try using vanilla essence instead for a warm sweetness.

** If you don’t have a a glut of raspberries, but do have one of blueberries or blackberries then use those instead.

This is a great muffin pan that’s priced to sell. Treat yourself to a set of mini and jumbo muffin pans from the same range unleash your inner baker.

Instructions

  1. Preheat the oven to 375F/190C/Gas 5
  2. Mix together the flour, baking powder/soda and salt and put aside
  3. Beat the egg with the oil and yogurt in a separate bowl
  4. Add the sugar to the egg and yogurt and mix well
  5. Mix in the cinnamon* (or 2 tsp vanilla essence or 1 tsp almond essence or 1 tbsp lemon zest)
  6. Put half the flour mix into the yogurt and mix roughly before adding the rest
  7. It’s OK to have a slightly lumpy batter
  8. Line a 12 hole muffin pan with muffin cases
  9. Gently fold the raspberries** (or blueberries or blackberries) into the batter taking care not to squish them too much
  10. Divide the mix amongst the 12 muffin cases, they’ll be about 3/4 full
  11. Bake for 18 minutes
  12. Leave to cool off and firm up in the muffin pan for 10 minutes before turning out onto a wire rack to cool properly

Muffin cups don’t spoil, so they’re a great item to buy in bulk, that way you get cute cases at a discount price, and there’s always plenty on hand when you have a baking emergency.

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