Raspberry Muffins

Raspberry Muffins

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
2 eggs
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.

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