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Raspberry Muffins

7 7 7
WW Freestyle: 6
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Fresh raspberries and yogurt make these beautiful Raspberry Muffins super moist and incredibly delicious!
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 157


  • 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.
  • Serve.


Nutrition Facts
Raspberry Muffins
Amount Per Serving (1 Muffin)
Calories 157
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 27mg9%
Sodium 101mg4%
Potassium 152mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 2.8mg3%
Calcium 79mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: breakfast recipes, muffins, raspberries, snacks