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Raspberry Yogurt Muffins

April 2026 - Breakfast

Recipes » Raspberry Yogurt Muffins

Raspberry Yogurt Muffins

The Greek yogurt in these muffins does something that butter alone cannot — it makes them genuinely, stay-moist-for-days tender. The crumb is soft and almost custardy, the raspberries burst and jam through the whole thing as it bakes, and the tops go beautifully golden. Make a batch on Sunday and you have breakfast sorted for the week. They also freeze perfectly — wrap individually and pull them out as you need them.

Directions

  1. Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners. In a large bowl whisk together yogurt, eggs, melted butter, maple syrup, and vanilla until smooth.
  2. Add flour, baking powder, baking soda, and salt and fold until just combined — stop as soon as you can no longer see dry flour streaks.
  3. Gently fold in the raspberries, being careful not to crush them too much. Divide the batter evenly between the muffin cups, filling each almost to the top.
  4. Bake 20-22 minutes until the tops are deep golden and a toothpick inserted in the centre comes out clean.
  5. Cool in the tin 5 minutes before transferring to a rack. Serve warm with butter.

Recipe and images: Speak Healthy To Me

Ingredients
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup melted butter or coconut oil
  • 1/2 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups raspberries, fresh or frozen (do not thaw if frozen
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