These muffins are what I call a balanced breakfast – we’re dealing with fruit, dairy, grains… aaaaand brown sugar. This is as balanced as it gets.
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup packed brown sugar
1 cup plain yogurt
1 tablespoon pure vanilla extract
1 cup fresh raspberries
- Step 1
Preheat oven to 375.
- Step 2
Line a muffin pan with paper liners or grease muffin pan with nonstick cooking spray; set aside.
- Step 3
Combine flour, baking powder, baking soda, and salt in a mixing bowl.
- Step 4
Mix in brown sugar; mix well and set aside.
- Step 5
In your mixer’s bowl beat eggs until fluffy, about 1 minute.
- Step 6
Add yogurt and vanilla; continue to beat until thoroughly combined.
- Step 7
Slowly whisk in half of the flour mixture into the yogurt mixture.
- Step 8
Whisk in the rest; continue to mix until well incorporated.
- Step 9
Gently fold in the raspberries.
- Step 10
Divide batter evenly among the prepared muffin cups.
- Step 11
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 12
Cool on rack. Serve.