Raspberry Muffins – Fresh raspberries and yogurt make these beautiful Raspberry Muffins super moist and incredibly delicious!
You guys, I saw it happen right in front of my very eyes. It’s true! People go to the grocery store and walk out, making a profit!!
As I was waiting in line to pay for my chocolate chips and raspberries, I noticed the customer ahead of me at the cash register was taking for.evah. To find out what’s up, I stood on my tippy toes, looked around and spotted the several hundred coupons on the conveyor belt. At this point, I could have just moved onto the next register, but that’s not adventurous!
Because I’m nosy, I sat there and watched the entire thing. 25 minutes of absolute fun! And amazement. The lady did not pay a dime! In fact, they gave her 7-cents back. Absolutely incredible. I now believe that the whole couponing thing is actually real. Kudos to those that do it!
Me, on the other hand? Yeah. I paid 12$ for a handful of raspberries. I made myself feel better by making a batch of Chocolate Raspberry Macarons for my Mom and a batch of Raspberry Muffins for me!
You know, there’s a lot of good things I can tell you about these raspberry muffins. First, we’re talking about fresh, juicy berries. Second in line is yogurt. Third, brown sugar. And, fourth? They are really, really awesome!
These muffins are what I call a balanced breakfast – we’re dealing with fruit, dairy, grains… aaaaand brown sugar. This is as balanced as it gets.
I’m embarrassed to say, but I stress-ate three of these muffins as soon as I took them out of the oven. I burnt my tongue, but all is well – I ate 3 very warm, sweet muffins! That is all that matters.
I topped the rest of these beauties with honey whipped cream, for good measure. Then again, I like to top everything with whipped cream…
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup packed brown sugar
- 2 eggs
- 1 cup plain yogurt
- 1 tablespoon pure vanilla extract
- 1 cup fresh raspberries
Preheat oven to 375.
Line a muffin pan with paper liners or grease muffin pan with nonstick cooking spray; set aside.
Combine flour, baking powder, baking soda, and salt in a mixing bowl.
Mix in brown sugar; mix well and set aside.
In your mixer's bowl beat eggs until fluffy, about 1 minute.
Add yogurt and vanilla; continue to beat until thoroughly combined.
Slowly whisk in half of the flour mixture into the yogurt mixture.
Whisk in the rest; continue to mix until well incorporated.
Gently fold in the raspberries.
Divide batter evenly among the prepared muffin cups.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool on rack.
Notes RECIPE SOURCE: DIETHOOD