Light Raspberry Muffins with Greek Yogurt

Hi, Everyone! Happy Monday! I hope you all had a good weekend! I have a great recipe to share with you to start this week off! These Light Raspberry Muffins with Greek Yogurt are delicious and make for a great breakfast! They are not overly sweet (so feel free to add more sugar if you prefer a sweeter taste!) and are incredibly light and fluffy. I reduced the amount of butter used in the original recipe by half, and replaced it with Greek yogurt, which makes these muffins wonderfully soft and moist. As well as making my own muffins, making my own Yogurt would be worth it too. It goes with pretty much everything- in cereal, cakes, fruit and even seeds! I’d have to look into the best rated yogurt maker to do this, as we only have the best here.
Here’s the recipe…

1 1/2 cups all-purpose flour

1/2 tbs baking powder

1/4 tsp baking soda

1/4 tsp salt
3/4 cup granulated sugar

1/2 tsp pure vanilla extract

1/2 cup plus 2 tbs milk

1 egg

4 tbs unsalted butter, melted

1/4 cup plain Greek yogurt

1 cup fresh raspberries

1 tbs all-purpose flour, for coating raspberries

1. First, in your electric mixer bowl, mix together the milk, egg, melted butter, vanilla extract and Greek yogurt, until you have a smooth, creamy mixture. In another bowl, sift together the flour, baking powder, baking soda, sugar and salt.

2. Add the dry ingredients to the wet in two or three portions, making sure that all the ingredients are well combined and there are no lumps, but making sure not to over mix the batter so it stays light once the muffins are baking. In a small bowl, sprinkle the raspberries with 1 tbs of all-purpose flour and very gently toss until they are all coated. Add them into the batter, folding them in gently using a spatula so they keep their shape and don’t get mushy.

3. Preheat your oven to 375 deg F and line your muffin pan with baking cups. Fill the baking cups with the batter until they are about 3/4 of the way full, then bake for 20 – 25 minutes, or until they are golden brown and an inserted toothpick comes out clean. Let cool for a couple of minutes before eating.

And for another recipe that uses Greek yogurt, try this delicious Chocolate Chip Banana Bread! Find my recipe here!

Happy Baking, Everyone!