Raspberry Yogurt Muffins Recipe
Nov 19, 2011 11:01 am
Yogurt and fruit make for easy, light muffins
By
Yogurt is healthy for you. So are raspberries. So by the transitive property, factoring in a certain disregard for healthfulness because it's weekend brunch, these incredibly easy raspberry yogurt muffins are basically superfood.
These are delicious with a smear of cream cheese or fresh ricotta, which you can make at home.
Photo: greatlettuce on Flickr
Raspberry yogurt muffins fresh out the oven. Smear 'em with something good while they're hot!
Servings: 12
Ingredients
4 tablespoons unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1 large egg
1 cup plain whole-milk yogurt
1/2 cup fresh raspberries or 1/2 cup frozen raspberries
2 tablespoons raspberry jam
Directions:
- Preheat the oven to 350°. Lightly grease muffin tins or use paper liners.
- In an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla on medium-high speed.
- Sift the remaining dry ingredients together in a bowl.
- Add the egg to the butter mixture and blend until combined.
- 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.
- Fold in the whole raspberries and jam until evenly mixed. Spoon the batter into the muffin tins, filling them to the top.
- Bake for 25-30 minutes, or until tops are slightly golden brown and a toothpick inserted in the middle comes out clean.
Level of Difficulty:
Easy
Prep Time:
20 minutes
Cooking Time:
30 minutes
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