- 3/4 cup plain yogurt (not Greek)
- 1/4 cup oil (canola or vegetable preferred)
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 3 eggs
- 2 1/4 cups all-purpose flour
- 1 cup + 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 tsp. grated lemon zest
- 2 cups fresh or frozen raspberries
Preheat the oven to 400° and line a muffin tin with paper cups.
In a small mixing bowl, combine yogurt, oil, lemon juice, vanilla, and eggs. Stir until the mixture is smooth and well combined.
In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. Gently stir in the raspberries to coat them with flour. To make the batter pink, allow them to mostly thaw before stirring in the wet ingredients.
Pour the wet ingredients into the flour mixture, and gently stir until completely combined and there is no flour visible. Divide the batter between the muffin cups.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- If you only have Greek yogurt on hand, you can use it by replacing three tablespoons of yogurt with milk. Whisk them together before adding the other wet ingredients.
- You can use fresh or frozen raspberries, but if you want the batter and muffins to be pink, you’ll need to use frozen raspberries and allow them to thaw before mixing them in.
- In order to have your muffins turn out the same size, I recommend using a portioning scoop. This one from Oneida makes perfectly sized muffins and is a great all around ice cream/cookie/portioning scoop to have on hand.
- Category: Breakfast
- Method: Baking
- Cuisine: American