Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins.
Using yogurt makes these muffins super moist.
Including whole raspberries in this muffin recipe adds so many benefits, including fiber and antioxidants.
They’re super easy to make! And your kids will enjoy having them as a tasty afterschool snack or breakfast treat.
Note: I’ve included substitutions suggestions below to make these yogurt muffins gluten free, sugar free, and dairy free.
So feel free to experiment and make baking substitutions. Just keep in mind that doing so may affect baking times, texture and taste.
Raspberry Yogurt Muffins and more terrific recipes
He sent his recipe for these yummy yogurt muffins to me to check out along with his terrifically informative book.
Then check out David’s book for lots of terrific recipes including some guilt free desserts!
Baking up some easy raspberry muffins
Use raspberry yogurt: Using raspberry yogurt doubles the raspberry flavor and a wonderful texture to these easy-to-make healthy raspberry yogurt muffins.
Fresh or frozen raspberries? No need to thaw the raspberries for this super healthy muffin recipe.
Just add the frozen raspberries straight from the freezer and mix them into the batter.
Easier baking and cleanup: If you use a cupcake or muffin baking pan, don’t forget to use cupcake liners for easier removal and cleanup!
Prettier muffins: If you wish, you can top the muffins with a little sprinkle of decorative sugar before baking for added sparkle just like they do at the bakery.
Using decorative sugar does add some extra calories, but I think it’s worth it.
Tips to make this raspberry muffins recipe
Substituting ingredients and adding more or less ingredients will change baking times. So does inaccurately measuring ingredients or having an oven that’s not properly heating.
Baked this way, these Raspberry Yogurt Muffins made with would make a healthy gluten free snack!
Check out my Best Gluten Free Products List to find more terrific gluten free baking products!
Lower the calories: To lower calories and fat, try a no-fat, low sugar raspberry yogurt.
Another option would be using a no-fat raspberry Greek yogurt, which will give the yogurt muffins a slightly tart taste.
Increase the protein: Greek yogurt is higher in calories than yogurt, but it’s also higher in protein. That’s a win-win in my book!
Thick Greek yogurt (plain or flavored) will also make a nice spread for the muffins and a lower fat alternative to butter.
Looking for more muffin recipes? Then check these out!
Raspberry Yogurt Muffins Recipe
- 1 3/4 cups all-purpose flour or gluten free flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (6 ounce) carton raspberry yogurt
- 1/3 cup canola oil
- 1 egg
- 1 cup raspberries
- Preheat oven to 400 degrees F.
- Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
- In a medium mixing bowl, stir together dry ingredients.
- In a small bowl, beat together yogurt, oil and egg.
- Stir yogurt mixture and raspberries into dry mixture until almost blended.
- Add raspberries and stir until batter is just blended. Do not over mix.
- Spoon into prepared muffin cups.
- Bake until nicely browned, about 20 minutes.
- Serving size: 1 muffin
- Calories: 160
- Total Fat: 6.76g
- Saturated fat: 0.82g
- Sodium: 185mg
- Total Carbohydrates: 22g
- Fiber: 0.76g
- Protein: 3.2g
- Cholesterol: 18mg
Recipe used with permission.
Originally published April 22, 2010. Updated with new info and pictures.