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–+ servings

Raspberry Muffins

Print Recipe
Delightful raspberry muffins bursting with sweet-tart berries, perfect for breakfast or an afternoon snack.
Course Breakfast, Snack
Cuisine American
Keyword baking, muffins, raspberry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 180

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour sifted
  • ½ cup sugar granulated
  • 1 teaspoon baking powder fresh
  • ½ teaspoon baking soda
  • a pinch salt

Wet Ingredients

  • 1 large egg
  • ½ cup yogurt whole or low-fat
  • ¼ cup melted unsalted butter let cool slightly

Fruits

  • 1 cup fresh raspberries ripe and plump

Instructions

Prepare Your Ingredients

  • Gather all your ingredients and preheat your oven to 375°F (190°C).

Mixing the Dry Ingredients

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.

Combine Wet Ingredients

  • In another bowl, beat the egg and add yogurt and melted butter. Whisk until smooth.

Bring It All Together

  • Pour the wet mixture into the dry ingredients and gently fold together. Fold in the raspberries.

Baking Time!

  • Spoon the batter into muffin tins and bake for 20 minutes or until golden brown.

Notes

These muffins are perfect for breakfast or as an afternoon snack.

Nutrition

Serving: 1muffin | Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg