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Raspberry Muffins

Course Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 regular muffins
Calories 219
Author adapted by Christina Conte
Easy raspberry muffins made with fresh or frozen raspberries — a foolproof recipe that delights every time.

Ingredients

  • 2 cups all purpose flour (good quality, unbleached, un-bromated, non GMO)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ cup sugar
  • 2 eggs
  • ½ cup olive oil light
  • 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
  • 1¼ cup raspberries whole, washed and dried (if using frozen, be sure they are not completely thawed or mushy) - see notes
  • 1 tsp Demerara sugar (optional - or Swedish pearl sugar, to top)
  • 1 pinch salt
US Customary - Metric

Instructions

  • raspberry muffins ingredients
  • Preheat the oven to 350ºF.
  • Sift flour, baking powder, and baking soda into a large bowl.
  • Stir in the sugar.
  • In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
  • Pour the yogurt mixture into the dry ingredients.
  • Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
  • Gently stir in the raspberries, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Then fill the muffin cups. Sprinkle with a little raw sugar (Demerara), or other sugar, if desired, for a crunchy top.
  • Bake for about 20-25 minutes or until golden brown.

Notes

  • PLEASE use a scale for best results.
  • If using frozen raspberries, the best option is freezing the raspberries yourself. Wash, dry and place on a plastic tray until just frozen, then toss in a freezer-safe bag to use later. This ensures they won't be mushy or stuck together when you use them.
  • If you are making larger muffins or use frozen raspberries, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.

Nutrition

Serving: 1 | Calories: 219kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
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