Description
Deliciously moist muffins packed with Greek yogurt and fresh raspberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the raspberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
For extra sweetness, drizzle with honey or sprinkle with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg