It's time to make healthy raspberry muffins with yogurt. Taste juicy raspberries, tart yet deliciously sweetened with honey. Make these muffins with frozen or fresh raspberries.
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
- Danika's quick nutrition tip
- Step-by-step instructions for healthy muffins
- Top tip for healthy raspberry muffins
- What is the purpose of yogurt in muffins?
- Can these muffins be made with frozen raspberries?
- Substitution and variations
- How do you store homemade muffins?
- Freezing 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.
- I've been making muffin recipes for over 15 years and this is a recipe kids and toddlers love eating!!
- Easy to whip up in one bowl, no need to go to the bakery for muffins!
- Great for an easy breakfast, a make-ahead brunch, or an after-school snack.
Ingredients needed
- Flour: This recipe is half whole wheat flour and half white flour. I choose to use organic flour and I find the best price to buy it in bulk.
- Baking Powder & Soda: Using baking powder and baking soda gives these muffins a great rise.
- Salt: Adding salt balances the flavor!
- Oil or Butter: You can use neutral-tasting oil (coconut oil, canola oil, vegetable oil) in these muffins or melted butter.
- Honey: These muffins are sweetened with honey.
- Eggs: The eggs add texture and rise to the muffins.
- Yogurt: This muffin recipe is made with yogurt making them higher in healthy fat and protein but also giving these muffins an awesome crumb texture. Use 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.
See recipe card below for exact ingredient quantities.
Danika's quick nutrition tip
I like to share simple insights from my schooling in Holistic Nutrition. Let's chat about raspberries today, 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. Consuming vitamin C supports the immune system and wound healing, it is also an antioxidant. It is a water-soluble vitamin meaning the body does not store it, so it needs to be eaten each day.
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 instructions for healthy muffins
Follow the photos from my kitchen to make these homemade muffins with yogurt. Scroll down to see the recipe card for exact ingredient details.
Preheat the oven to 425 degrees F.
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 degrees F 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
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 F) to create a higher muffin dome, then turn the oven down (375 F) 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.
What is the purpose of yogurt in muffins?
Adding yogurt to muffins does a couple of things. It adds a good crumb texture, it increases the rise of muffins, yogurt enhances the taste, and it adds healthy fats and protein to muffins.
Can these muffins be made with frozen raspberries?
I have tested this recipe with frozen raspberries and fresh raspberries. When making these muffins with frozen raspberries keep the frozen raspberries in the freezer until adding them to the muffin batter.
Expert Tip: Mix the frozen red berries into the flour before adding them to the wet ingredients. Firstly this stops the berries from sinking and secondly prevents the muffins from having pink, and blue streaks.
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? Try this recipe with 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 worth of zest into the wet ingredients to create healthy lemon raspberry muffins!
How do you store homemade muffins?
Storing: 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.
Freezing homemade muffins
Freezing: These healthy berry muffins are freezer-friendly. Place muffins airtight bag or container, and freeze. To dethaw leave muffins on the counter at room temperature for a few hours or overnight.
Enjoy these healthy raspberry muffins within 3 months of freezing, after that, they won't go bad, they may just not taste as fresh.
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. 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 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 to 375 degrees F 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
- Mini Muffins: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini raspberry muffins! Bake at 400 for 12-15 minutes.
- Add white chocolate chips: Add ¾ cup white chocolate chips to the batter.
- Add lemon zest: add 1 lemon worth of zest into the wet ingredients.
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.