Raspberry Muffins (Easy + 1-Bowl!) Recipe
Delight in these easy, one-bowl raspberry muffins that are bursting with fresh or frozen raspberries. Perfectly moist with a tender crumb, they combine Greek yogurt and a touch of vanilla for a flavorful breakfast or snack treat. Ready in just 25 minutes, these muffins are simple to make and sure to impress.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ¾ cup granulated sugar (210 g)
- 2 large eggs
- ½ cup neutral oil or melted butter (120 g)
- ¾ cup plain, 2%, or whole-milk Greek yogurt (180 g)
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
Dry Ingredients
- 1 ¾ cups all-purpose flour (240 g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon flour (optional; for tossing raspberries)
Fruits & Toppings
- 1 ½ cups fresh or frozen raspberries (do not thaw if frozen) (180 g)
- Coarse sugar for topping (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar and eggs until the mixture becomes foamy and lighter in color, about 1 minute. Then add the neutral oil or melted butter, Greek yogurt, vanilla extract, and kosher salt. Whisk everything until the batter is smooth and well combined.
- Add the Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and baking soda evenly over the wet ingredients. Using a spatula, gently stir just until combined, taking care not to overmix. It’s normal if the batter has a few lumps.
- Fold in the Raspberries: Toss the raspberries with 1 tablespoon of flour to help prevent them from sinking in the batter. Gently fold the floured raspberries into the muffin batter, being careful not to break them apart.
- Scoop & Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crunchy finish. Bake in the preheated oven for 18 to 22 minutes, or until the muffins are puffed, golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool & Store: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 3 days or freeze for longer storage.
Notes
- Use fresh or frozen raspberries but do not thaw if using frozen to avoid adding excess moisture to the batter.
- Tossing raspberries in flour helps prevent them from sinking to the bottom of the muffins.
- Coarse sugar topping is optional but adds a delightful crunch and sparkle.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Muffins are best enjoyed within a few days for optimal freshness but can be frozen and thawed as needed.
Find it online: https://cookedbygrace.com/raspberry-muffins-easy-1-bowl-recipe/
