Raspberry Yogurt Muffins Recipe

A tabletop of raspberry yogurt muffins with a black and white napkin, fresh raspberries, white plates, a bowl of butter, and pink mugs of black coffee.

Bake a batch of these Raspberry Yogurt Muffins for breakfast. These are super easy to make.

That's because you can use frozen or fresh raspberries and raspberry yogurt in these healthy raspberry muffins

Best of all your family will love these homemade raspberry muffins as a tasty snack or breakfast treat.

Making healthy raspberry muffins

This healthy raspberry muffin recipe is courtesy of my friend, David Grotto. It's from his book, 101 Foods That Could Save Your Life.

He sent this recipe for these yummy healthy raspberry muffins along with his terrifically informative book.

Check out David’s book for lots of terrific recipes including some guilt-free desserts!

See how easy it is to make these Raspberry Yogurt Muffins in this Google Web Story.

A raspberry muffin on white plates with fresh raspberries with more raspberry muffins in white cupcake liners in the background.

Baking up these raspberry yogurt muffins

Why raspberry yogurt? Using raspberry yogurt in the wet ingredients doubles the raspberry flavor and adds extra moisture to the batter.

Should you use fresh raspberries or frozen raspberries? Fresh raspberries or frozen raspberries will both work in this easy raspberry muffins recipe!

No need to thaw frozen raspberries to make these muffins.

Just add the frozen raspberries straight from the freezer and mix them into the muffin batters.

Can I make big muffins? Sure! If you prefer making giant muffins, use a jumbo muffin pan and jumbo muffin cup paper liners to make half a dozen homemade raspberry muffins.

You’ll have to adjust the baking time if you make a larger batch of muffins, though.

Can I make mini muffins? You could try this as well by adjusting time, etc. I'd also be concerned that the juicy raspberries would be too wet for mini muffins.

Maybe if you would chop up the berries? Fresh fruit is a little tricky! I don't know and think going big would be easier.

Easier baking and cleanup: If you use a 12-count muffin pan or cupcake tin, don’t forget to use cupcake liners for easier removal and cleanup!

(Cupcake liners are the same thing as muffin liners.)

A tabletop with raspberry muffins in white cupcake liners on white plates and on black and white napkins with red raspberries and pink mugs of black coffee.

Can I use whole wheat flour in raspberry muffins with yogurt?

Substituting and changing ingredients will change baking times.

So does inaccurately measuring ingredients or having an oven that’s not properly heating.

This recipe for healthy raspberry muffins is made with regular all-purpose flour. If you want to make it with whole wheat flour, you’ll have to adjust the following:

Moisture: add more yogurt and/or low-fat milk or water. Whole wheat flour is drier and denser than regular flour and the batter will be thicker.

Baking time: baking time will be different, so set your timer for a few minutes less and keep checking. Use a cake tester and poke it in the center of the muffins to check if they're done.

White whole wheat flour: You could also use white whole wheat flour, which is finer and more like regular flour. Baking time will still be different, so keep checking!

Try a combination: Use a third or half whole wheat flour or white wheat flour, and the rest with regular flour in this recipe.

Overhead shote of a bunch of raspberry yogurt muffins in white paper liners with fresh liners on a wire rack on a black and white napkin with pink mugs of black coffee.

Tips when making raspberry muffins

Go sugar-free: Substitute monk fruit powder or Swerve Sweetener for the sugar.

Then use a sugar-free (no sugar added) raspberry yogurt.

Lower the calories: To lower calories, use a no-fat, no sugar raspberry yogurt.

Increase the protein: Greek yogurt is higher in calories than yogurt, but it’s also higher in protein. A win-win in my book!

Dairy free? If you’re dairy free, use coconut or soy yogurt.

Can I add other flavors? If you want, you can add a little vanilla extract or lemon zest to the wet ingredients or the muffin batter.

Making gluten free raspberry muffins

If you want to bake gluten free raspberry muffins, substitute the regular flour with an all-purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Baked this way, these healthy raspberry muffins made with would make a tasty gluten free snack!

Check out my Best Gluten Free Products List to find more terrific gluten free baking products!

Closeup of a raspberry muffin torn in half filled with a dollop of butter on a gray plate with fresh raspberries with more muffins in white paper liners in the background.

Looking for more muffin recipes?

If you're looking for more healthy muffin recipes, check these out:

These healthy Banana Oatmeal Muffins are gluten free and make a terrific breakfast or after school snack.

Got too much zucchini in your garden? Make this Zucchini Muffins Recipe! These contain raisins, but you can also add chocolate chips!

These savory Hash Brown Sausage Muffins are terrific for breakfast.

This Healthy Strawberry Yogurt Muffins recipe is made with strawberry yogurt.

Yield: 12 SERVINGS

Raspberry Yogurt Muffins Recipe

A raspberry muffin on white plates with fresh raspberries with more raspberry muffins in white cupcake liners in the background.

Bake up these raspberry muffins for breakfast. These healthy raspberry muffins with yogurt are easy to make with frozen or fresh raspberries.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 3/4 cups all-purpose flour (or all-purpose 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 fresh or frozen raspberries

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spray, grease, or put paper liners in 12-cup muffin tin (2 3/4 inch).
  3. In a medium mixing bowl, stir together dry ingredients.
  4. In a small bowl, beat together yogurt, oil, and egg.
  5. Stir yogurt mixture and raspberries into the dry mixture until almost blended. Do not over mix.
  6. Spoon batter into the prepared muffin tin.
  7. Bake raspberry muffins until nicely browned, about 20 minutes.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 195mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 3g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Recipe used with permission.

Originally published April 22, 2010 and February 14, 2021. Updated with new info and pictures.

42 thoughts on “Raspberry Yogurt Muffins Recipe

  1. Amanda Bohigas Heath

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I just took these out of the oven, they look and smell great, taste great while warm, I´m sure they´ll be great too once they cool. The recipe turned out more like a stiff dough than a batter, so I added an extra egg, 1/3 C of greek yogurt, and 1/4 C of 2% milk. I didn´t have raspberry yogurt so I mixed in 20 g of raspberry jam into the yogurt.

    Reply
  2. Debbie

    My tweaks were olive oil in place of canola, as that is what I had on hand. I found the dough to be dry and crumbled like some cookie doughs. I added milk gradually to make a batter. I used frozen mixed berries, straight from the freezer, and baked as directed. They came out great! The taste is something I need to get use to since they aren’t sweet. I read previous posts, and will note tweaks before I make them again.

    Reply
  3. Stacey Lawrence (Klinglesmith)

    I just made these and they were great! Although I did have to use a little more yogurt and a bit of milk to make the consistency of the batter a little more pourable…. but overall a yummy treat!

    Reply
  4. lisa

    I baked mine at 350, but always do, regardless since high altitude dries everything out….Low and slow is best for my baking.
    I made mine using nonfat greek yogurt, blueberries, orange zest and orange juice. Someone ate the raspberries right before I made these. I did make homemade buttermilk to add more liquid to the recipe since the batter was more like a chunky bread dough. Plus the tanginess of the yogurt could be tempered with the addition of an oil (in my case, orange) or a flavored yogurt (again, orange) as the writer suggested.

    Reply
  5. Lynn

    This is a great tasting muffin recipe and such a good idea to use yogurt! I added about 1/4 cup milk and cooked at 375F for about 15 minutes after I saw some of the comments. It turned out perfect! I liked how they do not taste as sweet as other muffins.

    Reply
  6. Anna

    Amazing recipe. I read the comments and tweaked the baking temperature to 370F. I also found the batter was a little bit thick so I did as others mentioned and added more yogurt. Used frozen raspberries because I find that they don’t mush into the batter as much and stay whole. Sooooo delicious. Already in my recipe book collection.

    Reply
  7. Connie Skelton

    Just made these today. Other than baking for 15 min instead of 20 min, to account for carry-over cooking, I followed the recipe exact and they came out delish. My husband and kids loved them. Thanks for the recipe.

    Reply
  8. B Summers

    These were so easy and delicious! I have an abundance of raspberries from the garden this year and this recipe is just perfect! I used low carb raspberry yogurt and had to add about 2 oz. more plus a little warm water to thin out the dough as it was a little thick. I lowered the temp to about 360 and cooked for about 22 minutes. My oven runs a little hot and I was worried about burning them as per other reviews. I ate one hot out of the oven with a little honey butter…. HEAVEN! Thanks for the recipe. I will make this again soon.

    Reply
  9. Kim Schwartz

    The batter was extremely dry so I added about 1/3 cup half and half. I also baked them at 375 for about 20-25 min. and the toothpick was clean but wet. Hoping they will taste as good as they look!

    Reply
  10. Connie

    Thank you for the yummy recipe. I made them last night and it is yummy. I cannot wait to make them with other fruits, too. =)

    Reply
  11. Jeannette

    These are very very good! I made them with gluten free flour and plain coconut yogurt and baked at 375 for 20 minutes. They made 12, but I’m already on my 3rd!
    Thank you!

    Reply
  12. Cecilia Selders

    I just made these and found there was not enough liquid to absorb all the flour, so I added about 1/2 cup of buttermilk to loosen up the dough. I also think they could use just a bit more sugar, not a lot. The muffins stuck to the paper liners, so next time I would I’ll spray the liners. I think this recipe could be great with a few little tweaks. I really like the idea of useing flavored yogurt with same fresh fruit, peach with peach etc.

    Reply
  13. Tara Carrafa

    I also found the batter to be very thick so I added a bit more yoghurt and that helped. The batter tasted and looked good however when they were cooked they turned quite green! They actually looked mouldy but tasted nice. I can’t understand why as the frozen raspberries had no visible green and I didn’t use blueberries. I used plain Greek yoghurt lactose free.
    Any ideas why this might happen?

    Reply
  14. Chris

    I made these with organic flour and sugar and Greek yogurt. The batter was very thick. I just added some raspberry juice from the bottom of the the bowl that I had put my washed berries in the night before which made the consistency perfect. As were the muffins.

    Reply
  15. Carrie

    I just found this recipe yesterday, and I love the muffins. I made them just as the recipe stated, except baked them at 350 degrees. I don’t know why people said that the batter was too thick… I made it without adding any extra liquid and it was fine. Perhaps people forget that muffins are more of a sweet bread than a cake, so it’s more of a dough than a thin batter… will be making these again, but maybe try different yogurts to change it up once in a while. Thank you for sharing this amazing recipe!

    Reply
  16. TayPye93

    The batter was too thick to start off with. It looked more like cookie batter than muffin batter. We added half a cup of milk to the mixture which helped with the consistency.
    We used a cup of mixed frozen berries instead with good results!
    We changed the heat because 204 degrees Celsius (400 Degrees Fahrenheit) with a fan-forced oven was too hot. We used 180 Degrees (356 Fahrenheit).
    We sprinkled a little sugar on top and the result was a lovely crunch.
    The batter didn’t make 12 even after we added milk!
    All in all it was a nice tasty muffin and I think next time we might add some white chocolate!

    Reply
  17. Beverly

    I see the nutritional label but the listing for sugar is missing. I would need that to compute the smartpoints for WW. Any ideas?

    Reply
  18. Mandy

    So I made these this a.m and they were super thick while mixing them. I added a half cup of water to it and they were great. I andlso did look up the recipe on the boxed muffins and they andlsoctually had less carbs in them plus only 20 grams of carbs more. I don’t think it was worth the extra calories unless you enjoy experimenting (which I do but I’m really trying to watch my caleries) my children loved them but I may try blueberry or cherry next time when I’m not as concerned about carbs. Very good though.

    Reply
  19. Lilly

    I’ve used this recipe twice now (once with raspberries, once with mango) and both times the batter was extremely thick – I had to add a cup of milk each time. I then added more fruit, because it didn’t seem like there was enough. Lastly, I thought 400 degrees sounded strange for muffins, so I put them in at 370 – – they turned out beautifully. Never though of using yoghurt in muffins before – will do this again! Really yummy.

    Reply
  20. Suzan Vasica

    Is there a substitute to 1/3 of a cup canola oil? I really don’t want to add that much oil if I can avoid it. Kinda freaks me ou a little lol That amount of oil does t sound “healthy” to me ?

    Reply
  21. Denise

    I agree that 400 is too hot and 40 minutes is too long.I made these for a meeting tomorrow morning and the bottoms look burnt inside the liner afterbaking them for 30 minutes. Very disappointed. I even had left over batter so made some mini ones for my kids that were beyond edible they were so burnt. Most other muffin recipes I’ve looked at are at a lower temp and less cooking time. Guess I’ll see if i even take the myffins to my meeting or if I stop at the local bakery in the morning to buy muffins.

    Reply
    1. Anne-Marie Nichols Post author

      Sorry you ended up with burnt muffins, but baking time was 20 minutes and not 40. Others have tried it at 325 degrees for 20 minutes and it’s worked out great. I think it depends on your oven. When making mini muffins you have to decrease the baking time since less batter is cooking.

      Reply
  22. Laura

    I made these yesterday, having had the recipe bookmarked for a while.
    They’re so good! I love that they’re not super sweet, so the berries really stand out.

    It’s definitely the thickest muffin mix I’ve made, and I was a bit concerned that I should’ve added some extra liquid, but they baked wonderfully.
    I could only get strawberry yogurt, so I used a mix of strawberries and raspberries, which I froze first to stop them getting mushy, and coated in flour to stop them all sinking to the bottom. Considering half the batch have already been eaten, I’ll be making them again! Thank you for sharing the recipe!

    Reply
  23. Lisly

    Hi! I made the muffins but they came out kinda mushy(I used organic flour). Do you think that’s why? Or is that how they are suppose to be ?
    The taste is great but I’m not sure about the texture. I didn’t mix too much so I’m genuinely confused. Thanks.

    Reply
  24. Megan

    I baked them for 18-20 minutes at 325 degrees after reading the previous comment and they were PERFECT! So yummy!

    Reply
  25. Kiki

    My 5 yr old and I just made these and literally just took them out of the oven. The directions are deceiving, both step 5 and 6 say to add the raspberries. I (perhaps I should have read the next step first) added the raspberries in the step 5 therefore they got all mashed up. My muffins are pink with raspberries throughout not the nice white with raspberries here and there.
    Perhaps you may want to omit the raspberry addition in step 5 so others don’t make the same rookie mistake I just made. 🙂 I hope they tast good. Just waiting for them to cool down. Thanks I will try again tomorrow.

    Reply
  26. Michelle

    400 degrees is way too high, the bottom of the muffins are burnt and I only had them in 15 minutes. The raspberry yogurt muffins are great but I wish they turned out better.

    Reply
    1. Anne-Marie Nichols Post author

      Sorry that your muffins got burnt. This is the first complaint about the temperature being too high. When I’ve made this recipe as well as my Easy Gluten Free Strawberry Yogurt Muffins, I’ve cooked the muffins at 400 degrees with no problems. If you have an oven thermometer, use it to make sure your oven is working at the proper temperature.

      Reply

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