Whole Wheat Raspberry Muffins Recipe

Name: Whole Wheat Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole wheat pastry flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 cup brown sugar; 2 medium eggs; 1/4 cup real maple syrup; 1 1/4 cups low-fat milk; 6 ounces nonfat Greek yogurt; 1 1/2 cups black raspberries; 1/2 cup chocolate chips

Servings: persons

1
Preheat the oven to 500F. Grease a muffin tin or line one with papers.
2
In a large mixing bowl, stir together the flour, salt, baking powder, baking soda and brown sugar.
3
In a medium mixing bowl, beat the eggs. Using a whisk, stir in the maple syrup, milk and yogurt, beating until completely combined.
4
Fold the wet ingredients into the dry, stopping as soon as the dry ingredients are incorporated. Gently stir in the raspberries and chocolate chips.
5
Fill the prepared muffin tin so that each cup is about 3/4 full. Slide the pan into the oven and immediately decrease the temperature to 400F. Bake for 18-20 minutes, or until the tops are browned and somewhat firm.
6
Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

736

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups whole wheat pastry flour, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon baking soda, and more.

Yes, Whole Wheat Raspberry 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.

That's it — enjoy your meal!

Whole Wheat Raspberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions