Raspberry Muffins

5 from 2 votes

My Raspberry Muffins are soft, moist, and full of juicy raspberries in every bite. They are made with plain yogurt, butter, vanilla, and simple pantry ingredients, and are ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, Western

Diet: Halal, Vegetarian

Servings: muffins

Calories: 197kcal

Author: Ayla Clulee

Ingredients

¾ stick unsalted butter (softened at room temperature) (100 grams)
⅔ cup caster sugar (140 grams)
2 large eggs (at room temperature)
½ cup plain natural yogurt (at room temperature) (140 grams)
2 tablespoon semi-skimmed or full-fat milk (at room temperature)
1 teaspoon vanilla bean paste or extract
2 cups self-raising flour (250 grams)
¼ teaspoon salt
1 ⅓ cups raspberries

US Customary - Metric

Instructions

Preheat the oven to 180° C - 356° F and line your 12-cup muffin tin with paper liners or lightly grease them with spray oil.
In a mixing bowl of a stand mixer, cream the softened butter and caster sugar together until you achieve a smooth and fluffy consistency, for about 4 to 5 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Then, mix in the vanilla bean paste or extract for a delightful aroma.
Stir in the plain natural yogurt and the semi-skimmed or full-fat milk.
In a separate bowl, combine the self-raising flour and salt. Gradually add this dry mixture to the wet ingredients, folding gently until everything is well combined. Be careful not to overmix, as it could result in tough muffins.
Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
Place the muffin tin in the preheated oven and bake for approximately 20-22 minutes or until the muffins turn a golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Video

Notes

Use room temperature butter, eggs, yogurt, and milk for a smoother batter.
Do not overmix once the flour has been added. This keeps the muffins soft.
Fresh or frozen raspberries both work well.
Add frozen raspberries straight from the freezer. Do not thaw them first.
If using Greek yogurt, add an extra tablespoon of milk if the batter feels too thick.
For lemon raspberry muffins, add the zest of one lemon with the vanilla.
Store in an airtight container for 1 to 2 days at room temperature, or up to 5 days in the refrigerator.
Freeze the leftovers for up to 3 months. Let the muffins cool completely before freezing.

Nutrition