Raspberry Yogurt Muffins – a delicious recipe with unsalted butter, sugar, vanilla, flour, baking soda, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Lightly grease muffin tins or use paper liners.
3
In an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla on medium-high speed.
4
Sift the remaining dry ingredients together in a bowl.
5
Add the egg to the butter mixture and blend until combined.
6
Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
7
Fold in the whole raspberries and jam until evenly mixed.
8
Spoon the batter into the muffin tins, filling them to the top.
9
Bake for 25-30 minutes, or until tops are slightly golden brown and a toothpick inserted in the middle comes out clean.
379
kcal
Calories
16
g
Fat
51
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 cup sugar, 1/2 teaspoon vanilla extract, 1 cup all purpose flour, and more.
Yes, Raspberry Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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