It's time to make healthy raspberry muffins with yogurt. In my opinion, raspberry muffins need to have juicy tart berries in every bite! I've made these muffins with both frozen and fresh raspberries (because let's be real, freezer staples win most days). Deliciously sweetened with honey, these muffins are moist and light.
This recipe is adapted from my blueberry muffins recipe, yet after testing, more berries are added to this recipe! Fruit muffins are always a huge hit in our house, like these blackberry muffins and rhubarb muffins, especially for my toddlers at snack time.
Jump to:
- Why you will love this recipe
- Ingredients needed
- What does yogurt do to muffins?
- Danika's quick nutrition tip
- Step-by-step photos from my kitchen for healthy raspberry muffins
- Top tip for healthy raspberry muffins
- Substitution and variations
- How do you store homemade muffins?
- Other muffin recipes to try
- Raspberry Yogurt Muffins
- Danika Vanderpyl, C.H.N
Why you will love this recipe
- Made healthy with a blend of whole-wheat and white organic flour, and sweetened with honey - it's not too sweet but still delicious!
- I've been making muffin recipes for over 15 years, and this is one recipe my kids and toddlers love eating!
- Easy to whip up by hand, no need to go to the bakery for muffins!
- Great to make ahead for an easy breakfast, brunch, or after-school snack.
Ingredients needed
I learned how to cook and bake with what was in the house. My mom would never run to the store to grab one thing, and when I had the urge to bake I wouldn't wait until the next grocery trip... So, because of this, my recipes are often flexible with ingredients! You can easily make swaps, and I share down below what I would do if I want to make these but didn't have coconut oil or yogurt in my house for example!
- Flour: This recipe calls for half whole-wheat flour and half white flour. I like to use whole-wheat flour because it contains more minerals and vitamins essential for our health, but I added white flour to create a fluffy light texture. I choose to use organic flour (meaning it's grown without synthetic pesticides), and I find the best price to buy it in bulk.
- Yogurt: I have used plain yogurt, Greek yogurt, raspberry yogurt, or, in a pinch, you can use sour cream!
- Raspberries: Fresh raspberries or frozen raspberries can be used in this recipe. If you are using frozen raspberries, keep them in the freezer until it calls for them so they stay mostly frozen.
What does yogurt do to muffins?
Adding yogurt to muffins does a couple of things. It adds a good crumb texture, increases the rise of muffins, enhances the taste, and adds healthy fats and protein to muffins.
Danika's quick nutrition tip
I like to share simple insights from my schooling in Holistic Nutrition. Let's chat about raspberries. They are a great source of:
- Antioxidants. This is what neutralizes harmful free radicals, therefore helping the body protect cells and tissues from oxidative damage (which we all experience from stress, pesticides, not enough sleep, and air pollution).
- Vitamin C. Raspberries contain lots of vitamin C, which supports the immune system and wound healing. Vitamin C is a water-soluble vitamin, meaning the body does not store it, so it needs to be eaten each day - so enjoy those raspberries!
This information comes from Prescription for Dietary Wellness by Phyllis A. Balch and The New Whole Foods Encyclopedia by Rebecca Wood.
For another delicious raspberry snack, try this raspberry smoothie.
Step-by-step photos from my kitchen for healthy raspberry muffins
Preheat the oven to 425 Farhrenhiet (215 C).
Mix wet ingredients: Melt the coconut oil (or butter) and honey. Place them in a large mixing bowl. Add the eggs and yogurt. Whisk together until it is well combined.
Mix dry ingredients: In a large bowl, place the flour, sea salt, baking powder, and baking soda. Use a whisk to mix everything well.
Add raspberries: Using a spatula, stir the raspberries into the flour just until they are covered in a little flour.
Add the dry to the wet ingredients: Pour the flour raspberry mixture into the egg mixture.
Fold: Use a spatula to stir the batter together - about 12-15 folds - just until everything is incorporated. There may be a few small flour streaks still; that's okay. Do not over-stir; the batter will be thick.
Scoop & bake: Add about ⅓ cup of batter to fill up each muffin cup. Place the muffin tin in the preheated oven to bake for 8 minutes, then turn the oven down to 375 Farenheit (190 C) and bake for another 10 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Top tip for healthy raspberry muffins
If you are using frozen raspberries, keep them in the freezer until you need them! Then, put the frozen red berries into the flour before adding them to the wet ingredients. Why, you may ask? Firstly, this stops the berries from sinking and secondly, prevents the muffins from having pink and blue streaks.
Don't overmix the batter; only stir the batter about 12 times to get fluffy, moist berry muffins.
Bake at a high temperature to start (425 Fahrenhiet or 215C) to create a higher muffin dome, then turn the oven down (375 Fahrenhiet or 190C) to finish baking them completely.
Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot, they easily break; letting them cool slightly stops them from crumbling.
Substitution and variations
Here are a few ways you can change this healthy recipe to make it suit your household's preferences!
- Other Berries: Love other berries? Swap the raspberries for other berries like strawberries or saskatoon berries, or get a detailed recipe for my blueberry muffins here.
- Toddler-friendly: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini raspberry muffins!
- Add white chocolate chips: Add ¾ cup white chocolate chips to the batter to make white chocolate raspberry muffins!
- Add lemon zest: add 1 lemon's worth of zest into the wet ingredients to create healthy lemon raspberry muffins!
How do you store homemade muffins?
I do have a full blog post for the best way to store muffins, but here's what you need to know! Let the muffins cool completely. Place a paper towel in the bottom of a container (to absorb any moisture), place the muffins on top, and secure the lid.
Store these muffins out of direct sunlight, and they will last about three days on the counter. If you want to make them last longer, place the muffins in the fridge up to a week. Or freeze these muffins up to 6 months.
Other muffin recipes to try
Have lots of raspberries? Try this raspberry cherry smoothie, raspberry protein balls, and these delicious healthy raspberry chocolates!
🍓 I want to hear if you made these healthy raspberry muffins! Please give this recipe a star rating and leave your comments below the recipe to help others find this recipe.
Raspberry Yogurt Muffins
Equipment
Ingredients
- ½ cup honey
- ½ cup coconut oil or butter
- ½ cup yogurt
- 2 eggs
- 1 cup organic white flour
- 1 cup organic whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh raspberries or frozen (see instructions below)
Instructions
- Preheat the oven to 425 Farenheit (215 C). Prepare a muffin pan by greasing it or placing muffin liners in each cup.
- Mix wet ingredients: Melt the coconut oil (or butter) and honey, and place them in a large mixing bowl. Add the eggs and yogurt. Whisk together until it is well combined.
- Mix dry ingredients: In a large bowl, place the flour, sea salt, baking powder, and baking soda. Use a whisk to mix everything well. Then using a spatula, stir in the raspberries just until they are covered in flour.
- Fold everything together: Add the raspberry flour mix into the egg mixture. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated. There may be a few small flour streaks still which is okay.
- Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Place the muffin tin in the preheated oven to bake for 8 minutes, then turn the oven to 375 degrees Farhrenheit (190 C) and bake for another 10 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Morganne J says
Tart, creamy and sweet-but-not-to-sweet muffins. Loved them.
Danika Vanderpyl says
I like this about these muffins too! Thank you for sharing what you thought.