Light Raspberry Muffins with Greek Yogurt

Posted on May 20, 2013
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…
(Recipe adapted from The Barefoot Contessa)
*Makes 8 – 10 muffins*
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!

You Might Also Like

  • Brandi May 20, 2013 at 12:29 pm

    I’m not sure which recipe to try first, the muffins or the bread. They both look so good!

    • Maria May 21, 2013 at 7:04 pm

      Thanks, Brandi! They are both so good!

  • Maria May 20, 2013 at 2:31 pm

    This comment has been removed by the author.

  • Tamsyn May 20, 2013 at 9:14 pm

    Oh yum! Raspberry muffins are my absolute favorite and I can’t wait to try these 🙂

    • Maria May 21, 2013 at 7:05 pm

      Thank you! These raspberry muffins are some of my favorite, hope you love them too! 🙂

  • Laura @ The Rookie Cook May 20, 2013 at 9:29 pm

    Yum these look great! I absolutely love muffins, I think they are my favorite semi-healthy snack! I like how you’ve “healthified” these.

    • Maria May 21, 2013 at 7:06 pm

      Thanks, Laura! Knowing they are a little healthier makes me feel even better about eating them!

  • Feast on the Cheap May 21, 2013 at 8:29 am

    I love adding greek yogurt to baked goods. Such a fabulous (and healthy) sub-in! These look wonderful

    • Maria May 21, 2013 at 7:07 pm

      Thank you! I love baking with Greek yogurt too, it’s a great addition and substitute too! Thanks for stopping by!

  • Carole May 21, 2013 at 3:00 pm

    Maria, just lovely. It would be great if you linked in to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

    • Maria May 21, 2013 at 7:08 pm

      Thanks so much, Carole! And thanks for the invite, I’ll check it out! 🙂

  • Deb@CookingOnTheFrontBurner May 21, 2013 at 9:28 pm

    Maria, these muffins look great and so do your photos! I love raspberries.

  • Cathy May 21, 2013 at 9:50 pm

    This looks great!

    I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.

    Have a wonderful week!

    Hugs, Cathy

  • Tonia Larson May 21, 2013 at 10:29 pm

    Yum! I have a thing for raspberries so this is my kind of muffin!

  • Karen @ A Stylish Interior May 22, 2013 at 9:57 am

    Raspberries and greek yogurt are two of my favorites! Looking forward to trying these muffins. I posted a low fat muffin this week too! Lol! Visiting from Wow us Wednesdays, I’m a new follower would love a follow back!

  • Designing Domesticity May 22, 2013 at 3:09 pm

    Oh, these look good. My girls are totally addicted to raspberries right now – will have to give these a try. Thanks for sharing, liz

  • Cathleen May 24, 2013 at 12:24 am

    I haven’t made muffins in FOREVER! These look fantastic!

  • Kilee June 6, 2013 at 9:59 pm

    Just made these and they were great! Didn’t have raspberries so I subbed in some lemon zest and dried cranberries. Yum!

    • Maria June 8, 2013 at 1:46 pm

      So glad you liked the muffins! The substitutions sound delicious! Have a great weekend!

  • alaina handran October 12, 2013 at 9:08 pm

    Just made these muffins with a few replacements. Wholemeal flour instead of flour, Almond milk instead of milk, coconut sugar instead of sugar and coconut oil instead of butter. Delicious and healthy.

  • Back to top