Favorite Raspberry Muffins – Yummy Toddler Food

With a bright, fresh flavor and an ingredient list that’s packed with nutrition, these Raspberry Muffins are truly something special. If you (or your kids!) love raspberries, these are a must-make!

Raspberry Muffins

We love Strawberry Muffins. Blueberry Muffins, Chocolate Chip Muffins…and basically all of the muffins. And it was time to make a dedicated recipe for Raspberry Muffins—because they are such a delicious flavor and you can make them easily with fresh or frozen berries.

These muffins are incredibly moist from the inclusion of Greek yogurt and they have a super bright flavor from both the berries and fresh lemon. They are great right out of the oven or at room temperatures. And you can enjoy them at any time of the day.

Ingredients You Need

Here’s a look at the ingredients you need to make this muffin recipe so you know what to expect.

• All-purpose flour: I use a mix of flours here to get some of the benefits of whole grain flour and keep them light and fluffy.
• Whole-wheat flour
• Baking powder
• Baking soda: Check your baking soda before starting to bake to ensure that it’s fresh and active.
• Salt
• Whole milk Greek yogurt: I use plain, full-fat Greek yogurt here, but regular style yogurt would work, too.
• Sugar (or honey or maple syrup): I like using sugar in this recipe (and you do need some added sweetener to balance out the tartness of raspberries), but you can sub in honey or maple syrup if you prefer.
• Unsalted butter: You’ll want to melt this and let it cool slightly.
• Eggs: I use large eggs for baking.
• Vanilla extract
• Lemon juice and zest
• Raspberries: You can use fresh or frozen raspberries here according to what you have.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the end of this post for the full information.

1. Add the flours, sugar, baking powder, baking soda, and salt to a medium bowl. Stir gently to combine.
2. Stir in the yogurt, butter, eggs, vanilla, lemon juice, and lemon zest to a small bowl and stir to combine
3. Stir the wet ingredients into the dry.
4. Gently stir in the raspberries. (The batter will be thick.)
5. Divide the batter among the prepared muffin tin.
6. Bake until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
7. Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.

How to Store

Once cooled, you can store these healthy Raspberry Muffins in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days. Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months.

Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.’

Best Tips for Success

• Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff since the frozen berries will make the batter very cold!)
• Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
• Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour.
• Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon.
• Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.

I’d love to hear your feedback on this recipes, so please comment and rate the recipe below.

• Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).

• Add the flours, sugar, baking powder, baking soda, salt, and sugar to a medium bowl. Stir.

• Stir the yogurt, butter, eggs, and vanilla in a separate bowl.

• Use a spatula to gradually fold the yogurt mixture into the flour mixture. Add the raspberries, lemon juice, and lemon zest and fold in to mix gently. (The batter will be thick.)

• Divide the batter among the prepared muffin tin, using about ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.

• Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.

• Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
• Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.’
• Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
• Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
• Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour.
• Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon.
• Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
• You can use all all-purpose flour. They may need to bake on the higher end of the time range.
• You can use all whole-wheat flour. They will likely be done on the lower end of the time range.

Serving: 1muffin, Calories: 150kcal, Carbohydrates: 23g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 146mg, Potassium: 91mg, Fiber: 2g, Sugar: 11g, Vitamin A: 173IU, Vitamin C: 4mg, Calcium: 46mg, Iron: 1mg