Raspberry Lemon Yogurt Muffins
Raspberry Lemon Yogurt Muffins are a delicious muffin recipe made with sweet summer raspberries and Greek Yogurt.
Servings 18 people
Ingredients
- 2.5 cups All Purpose Flour
- 1 tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- Zest of 1 Lemon
- 2 large Eggs
- 1 cup Non Fat Greek Yogurt
- 8 tbsp. Butter Melted
- 1 cup Sugar
- 2 tsp. Vanilla Extract
- 1 cup Raspberries
Instructions
- Preheat Oven to 400 degrees.
- Mix the dry ingredients together in a large bowl- Flour, baking powder, baking soda, salt and lemon zest. Toss the raspberries in and gently stir to coat. Try not to break up the berries too much.
- In another bowl whisk together the eggs, sugar, butter, yogurt, and vanilla.
- Add the dry ingredients to the wet in 3 batches. Fold the dry into the wet ingredients until just combined. Do not overmix and mush up the raspberries. You'll break them up a little, but you don't want your muffins to turn pink.
- Line 18 Muffin cups with paper liners. Spray with cooking spray. Fill each muffin cup 3/4 of the way.
- Bake at 400 degrees for 18-20 minutes. Make sure a toothpick inserted in the center comes out with just a few moist crumbs. That means they are done.
Notes
Don't have raspberries? Try blueberries or blackberries!