Raspberry Yogurt Muffins

Raspberry muffin on a plate with a knife and raspberries beside it.

It's time to make healthy raspberry muffins, they are made with yogurt which makes them moist and fluffy! Let your mouth water knowing each bite has juicy raspberries - tart, yet delicously sweetened with honey.

Prep Time15

Cook Time18

Total Time33

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

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.

Do not over-stir, the batter will be thick.

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

For step-by-step instructions, photos, and Danika's nutritional insight, scroll up.

Using frozen raspberries: Keep the raspberries in the freezer until right before mixing them with the flour. Muffins with frozen raspberries can turn slightly blue from the smearing of the berry.

A note on yogurt: You can use Greek yogurt, raspberry yogurt, plain yogurt, or sour cream as yogurt in these muffins.

Nutrition