Raspberry Greek Yogurt Muffins

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This raspberry muffin recipe is the perfect addition to your special brunch menu, or they make a great snack! The addition of Greek yogurt makes them moist and gives them an extra punch of protein.

Today’s blog post is in collaboration with some of my favourite blogging friends. After you check out my Easter brunch recipe, make sure to visit their recipes linked at the bottom of this post!

If you’re looking for the perfect addition to your Spring or Easter brunch menu this year, these delicious raspberry Greek yogurt muffins are so yummy. I was inspired by this raspberry muffin recipe from This Mama Cooks

Since I’m a HUGE Greek yogurt fan (I buy it in bulk at Costco and go through it quickly!), I wanted to include it in these muffins. After a couple of tests, I was able to get the amount of Greek yogurt just right for my version of these muffins! I also added a splash of vanilla for a little extra flavour.

I love this raspberry muffin recipe because the muffins are not too sweet, and they are filling. The recipe uses simple ingredients, so it’s inexpensive and quick to make. These muffins are a great snack or a lovely option for your Easter brunch table this year.

 

Raspberry Greek Yogurt Muffins

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This raspberry muffin recipe is the perfect addition to your special brunch menu, or they make a great snack! The addition of Greek yogurt makes them moist and gives them an extra punch of protein.

Ingredients

  • 1 cup Greek yogurt (I use 0% fat yogurt, but you could use your preference)
  • 1/3 cup canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raspberries

Instructions

    1. In a medium bowl, whisk together Greek yogurt, oil, egg and vanilla extract.
    2. To the same bowl, add the flour, sugar, baking powder, baking soda and salt. Mix together until just combined.
    3. Gently fold in the raspberries.
    4. Spoon the batter into twelve prepared muffin cups.
    5. Bake the raspberry muffins for about 20 minutes at 400 F, or until golden brown on top.
    6. Cool and enjoy!

 

Now it’s time for more Easter brunch recipes from my blogging friends!

9 Best Easter Brunch Recipe Ideas

Keto Low-Carb Dutch Baby Giant Pancake // Tatertots & Jello

Easy Waffle Eggs Benedict // Zevy Joy

My Favorite Easter Brunch Recipe Ideas // My 100 Year Old Home

Fluffy Japanese Souffle Pancake // Happy Happy Nester

Raspberry Greek Yogurt Muffins // The DIY Mommy

Waffle Brunch Board // Modern Glam

Blueberry Donuts with Lemon Glaze (Gluten Free) // Satori Design For Living

Brioche French Toast Muffins // Twelve on Main

Easter Brunch Recipe Ideas // My Sweet Savannah

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5 Comments

  1. Hi. I’ve recently began following you & enjoying your posts. Thank you for sharing this recipe. Since you mention that you’re a big greek yogurt fan, I thought you may like the homemade yogurt recipe I’ve used for years. I make it by the gallon. It’s very easy & inexpensive. It is Trina Holden’s recipe on her blog. You can drain it through cheesecloth, although I don’t bother. I just add a spoon of jam occasionally. I highly recommend it.

  2. I’m making these for the first time and I noticed that 1/3 cup of sugar is included in the ingredients list, but it’s not in the directions. I’m making these as we speak, so I’m adding the sugar….. we’ll see how it goes!

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