Description
Make delicious and healthy raspberry Greek yogurt muffins. These muffins are soft and perfect for breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the sugar, melted butter, egg, Greek yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the raspberries.
- Fill the muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use frozen raspberries, but do not thaw them first.
- For extra flavor, add a sprinkle of sugar on top before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American