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Greek Yogurt Raspberry Muffins – EASY, soft, fluffy muffins bursting with fresh raspberries!! So moist thanks to Greek yogurt in the batter! Not overly sweet and perfect with a cup of coffee or tea!!
Moist Raspberry Muffins with Greek Yogurt
I have plenty of blueberry muffin recipes and other muffin recipes, but I’ve never made raspberry muffins – not sure how that is possible but true until now. Since raspberries are in season now, I figured it was the perfect time.
With over a cup of Greek yogurt in the batter, as well as the natural juices from the raspberries, these are some seriously moist muffins.
I adapted my The Best Blueberry Muffins recipe and simply swapped raspberries for blueberries, and Greek yogurt for sour cream because that’s what I had on hand. Both work equally well.
The raspberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy. A great balance of density and lightness.
With all those raspberries in every bite, these babies are hard to resist.
Muffins That Aren’t Too Sweet
Because raspberries are naturally more tart (generally) than blueberries, and the particular raspberries I used were on the more tart side as raspberries go, these muffins had a distinct tartness.
My daughter summed them up best when she said the muffin part itself is sweet – but not too sweet – and the berries are tart, and that it’s a perfect contrast. A muffin you don’t have to feel one ounce of guilt over eating for breakfast because they aren’t sugar bombs by any stretch.
If you’re the type of person who finds most desserts too sweet, you will love these.
If you’re the type of person with a mouthful of sweet teeth, definitely go heavy-handed when you sprinkle the sugar on top before baking and make sure to test your berries first before you bake with them and make sure they’re sweet enough for your liking.
I made the mistake of purchasing two 6-ounce containers of raspberries for this recipe and had a few berries out of one container, but not the other, and they were radically different in their sweetness level, go figure.
Homemade Raspberry Muffins Ingredients
For these homemade raspberry muffins, you’ll need:
- All-purpose flour
- Baking powder
- Pinch of salt
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Greek yogurt or sour cream
- Fresh raspberries
How to Make Raspberry Muffins From Scratch
In a large bowl, add flour, baking powder, and salt and whisk until combined. In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream.
Add raspberries to the flour mixture, tossing lightly with a spatula to coat them. Then slowly add the egg-sour cream mixture to the flour and raspberries. Use a spatula to gently fold the batter together.
Divide the batter between 12 greased muffins cups, generously sprinkle with sugar, and bake until muffins are set, and soft yet springy to the touch. I had enough batter for 14-15 muffins, so after my 12 muffin cavities were full, I added the remaining batter to a mini loaf pan which baked side-by-side the 12 muffins in the oven, and for the same amount of time.
Allow muffins to cool in pan for about 15 minutes before carefully removing.
Do I Have to Use Fresh Raspberries?
I have only made these muffins with fresh raspberries so can’t say for sure what your results will be like from frozen raspberries. Raspberries have a much mushier texture upon thawing than do blueberries, which is why I don’t think it’s the best idea, but if that’s all you have on hand you can try it.
I would use them straight from the freezer and do not thaw them if you try the frozen route.
Tips for the Best Raspberry Muffins
With over 1 cup of Greek yogurt and a very moderate 350F oven, the homemade raspberry muffins cook for 30 to 35 minutes, much longer than typical muffins. Watch your muffins and not the clock because baking times will vary based on the berries, the exact moisture content of the Greek yogurt or sour used, pan size, climate, and oven variances.
I added a raspberry to the center of each muffin. This looks pretty I think, but in doing so, it weighs down the muffin tops so they don’t have a very domed appearance and are flatter. If you want a more domed top to your muffins, don’t add raspberries to the centers of each muffin like I did.
I recommend using a Greek yogurt (or sour cream if you’re substituting) with some fat in it. The 0% or fat-free varieties may work in theory but your muffins will not be as tender or moist without a little fat in the Greek yogurt.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt, or to taste
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/4 cups Greek yogurt (for moistest results use something with fat in it, not the 0% fat versions; sour cream may be substituted)
- 12 ounces fresh raspberries
- about 3 tablespoons granulated sugar, divided for sprinkling on the tops of the muffins
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set aside. Note – I used a 12-count muffin pan plus 1 mini 5x3x2-inch loaf pan because that is easier than baking 12 muffins plus two more. You can always just discard the extra batter if that’s easier.
- In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
- In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
- Add the 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
- In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
- Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
- Add the vanilla and whisk until combined.
- Add the Greek yogurt and whisk until smooth and combined, don’t overmix; set aside.
- Add 1 raspberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
- Slowly add the egg-yogurt mixture to the flour-raspberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
- Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, add the batter to the prepared pan(s). Fill each muffin cavity to no more than 3/4 full.
- If desired, top each cavity with about 1 raspberry, but in doing so this will likely weigh down the top of the muffins and will create a flatter muffin top rather than a domed appearance.
- Top each cavity with a generous pinch of granulated sugar. I used approximately 3 tablespoons in total.
- Bake for about 30 to 35 minutes (I baked 32 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the Greek yogurt and in the raspberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
- Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months.
Adapted from The Best Blueberry Muffins
Amount Per Serving: Calories: 221Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 221mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 5g
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