Raspberry Muffins
These easy raspberry muffins are super fluffy and moist thanks to fresh raspberries, brown sugar, and yogurt. They're delicious for breakfast, brunch, or as a snack!
Servings: 12 muffins
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup plain yogurt
- 1 tablespoon pure vanilla extract
- 1 cup fresh raspberries
Instructions
- Prep. Preheat oven to 375ºF. Line a muffin pan with paper liners or grease a muffin pan with nonstick cooking spray; set aside.
- Mix the dry ingredients. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the brown sugar, mix well, and set aside.
- Combine the wet ingredients. In your mixer's bowl, beat the eggs until fluffy, about 1 minute. Add yogurt and vanilla; continue to beat until thoroughly combined.
- Add the dry ingredients. Slowly whisk in half of the flour mixture into the yogurt mixture until combined. Whisk in the rest; continue to mix until well incorporated. Gently fold in the raspberries.
- Fill the pan. Divide the batter evenly among the prepared muffin cups.
- Bake. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.
Nutrition
Serving: 1Muffin | Calories: 157kcal | Carbohydrates: 33g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 152mg | Fiber: 1g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 2.8mg | Calcium: 79mg | Iron: 1.1mg
