Best 5 Raspberry Yogurt Muffins Recipes
Indulge in a delightful culinary journey with our exquisite raspberry yogurt muffins, a perfect blend of tangy and sweet flavors that will tantalize your taste buds. These muffins are not just any ordinary baked goods; they are culinary masterpieces that combine the goodness of juicy raspberries, creamy yogurt, and a symphony of spices. Our curated collection of recipes offers a diverse range of muffin variations, catering to every palate and dietary preference. From classic raspberry yogurt muffins, bursting with the vibrant flavors of fresh raspberries and tangy yogurt, to gluten-free and vegan alternatives that cater to special dietary needs, we have something for everyone. Whether you prefer a traditional muffin experience or are looking for healthier options, our recipes will guide you through the baking process, ensuring perfect results every time. So, prepare to embark on a delightful baking adventure and create a batch of raspberry yogurt muffins that will leave you and your loved ones craving for more.
Here are our top 5 tried and tested recipes!
RASPBERRY YOGURT MUFFINS
Make and share this Raspberry Yogurt Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Line a 12-cup muffin tin with paper liners. Preheat oven to 400°.
- In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well.
- In another bowl, whisk together orange juice, oil, almond extract, yogurt and egg. Add to dry ingredients and stir just until moistened. Fold in berries.
- Spoon into muffin cups. Bake at 400º for about 20 minutes, or until golden.
Nutrition Facts : Calories 139.8, Fat 3, SaturatedFat 0.5, Cholesterol 15.9, Sodium 201.3, Carbohydrate 24.8, Fiber 1.2, Sugar 7.9, Protein 3.6
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY YOGURT MUFFINS RECIPE
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
- Mix dry ingredients together in a bowl.
- In a separate bowl, mix together oil, yogurt, and egg, until combined.
- Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
- Fold in raspberries
- Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
- Bake for about 20 minutes, or until the tops of the muffins begin to golden.
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
RASPBERRY LEMON MUFFINS
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Provided by Kathy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g
Tips:
- Ensure all ingredients are at room temperature before beginning. This allows them to combine more evenly.
- Use fresh or frozen raspberries for the best flavor and texture. If using frozen raspberries, thaw them before adding them to the batter.
- Don't overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups no more than ⅔ full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry out the muffins.
Conclusion:
Raspberry yogurt muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They are perfect for a quick and portable meal on the go. With their sweet and tangy flavor, these muffins are sure to be a hit with everyone who tries them.
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