Description
These Greek Yogurt Raspberry Muffins are a wholesome treat bursting with fresh raspberries and a hint of cinnamon. Made with whole wheat flour and sweetened naturally with honey, they offer a moist texture thanks to creamy Greek yogurt and buttermilk. Perfect for a healthy breakfast or snack, these muffins are easy to prepare and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup buttermilk
- 1/3 cup honey
- 8 ounces Greek yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
Other
- 1 cup fresh or frozen raspberries (tossed in 2 tablespoons flour)
Instructions
- Prep: Preheat the oven to 360°F and line a greased 12-cup muffin pan with muffin liners to prevent sticking and ensure easy removal.
- Combine dry ingredients: In a large bowl, mix together the whole wheat flour, baking soda, ground cinnamon, and salt thoroughly to distribute all the leavening agents and spices evenly.
- Combine wet ingredients: In a separate bowl or measuring jug, whisk together the buttermilk, honey, Greek yogurt, vegetable oil, vanilla extract, and the large egg until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredient bowl and gently fold them together using a spatula. Be careful not to overmix; just fold until the batter is combined. Then, fold in the flour-coated raspberries 2-3 times to distribute them evenly without breaking them up.
- Scoop into muffin pan: Divide the batter evenly among the muffin cups, using a cookie scoop if desired for easy and mess-free portioning.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Let the muffins cool in the pan for 5-10 minutes, then transfer them to a cooling rack to cool completely before serving or storing.
Notes
- Tossing raspberries with flour prevents them from sinking to the bottom of the muffins during baking.
- Do not overmix the batter to keep muffins tender and light.
- Use fresh or frozen raspberries interchangeably without thawing; just toss with flour straight from frozen.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- You can substitute honey with maple syrup or agave nectar if preferred.
