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Raspberry Muffins Recipe

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Calories: 180kcal

Ingredients

  • 1 ¾ cups all-purpose flour – the foundation of muffin greatness
  • ¾ cup granulated sugar – for just the right sweetness
  • 2 tsp baking powder – lift those muffins like a pro
  • ½ tsp baking soda – because science
  • ¼ tsp salt – brings out the flavor
  • 1 cup fresh or frozen raspberries – go wild don’t squish them
  • 1 large egg – binds everything together
  • ½ cup plain Greek yogurt – makes them soft not gluey
  • ¼ cup milk – use any milk yes, almond works
  • ⅓ cup unsalted butter melted – the fat that makes life better
  • 1 tsp vanilla extract – optional but c’mon, don’t skip it

Instructions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease. Rookie mistake: don’t skip preheating!
  • Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Prepare the berries. Toss raspberries with a teaspoon of flour to prevent them from sinking. Set aside.
  • Mix wet ingredients. In another bowl, whisk together egg, Greek yogurt, milk, melted butter, and vanilla until smooth.
  • Combine wet and dry. Pour wet into dry and fold gently. Do not overmix! The batter should be slightly lumpy. Overmixing = tough muffins.
  • Add berries. Gently fold raspberries into the batter. Don’t smash them—this is not jam yet.
  • Fill the muffin cups. Spoon batter into prepared cups, about ¾ full each.
  • Bake. 20–25 minutes or until tops are golden and a toothpick comes out clean.
  • Cool. Let muffins sit for 5 minutes in the tin, then transfer to a wire rack. Try not to eat them all in one sitting… okay, no promises.