Best Raspberry Yogurt Muffins Recipes

RASPBERRY YOGURT MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
• Mix dry ingredients together in a bowl.
• In a separate bowl, mix together oil, yogurt, and egg, until combined.
• Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
• Fold in raspberries
• Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
• Bake for about 20 minutes, or until the tops of the muffins begin to golden.

LEMON RASPBERRY YOGURT MUFFINS

Steps:

• combine eggs, milk, yogurt, butter and vanilla.in a medium bowl.
• stir together flour, baking powder, salt, lemon peel and sugar.
• mix yogurt mixture into dry ingredients.in 2-3 strokes.fold in raspberries.
• spoon into greased muffin tins -- bake at 350* for 18-20 minutes or top springs back when lightly touched.
• may brush warm muffins with lemon glaze.
• LEMON GLAZE:.
• 2 tbls lemon juice, 1/2 cup powdered sugar, 1 tsp lemon peel, grated.combine these ingredients and brush over warm muffins.

RASPBERRY YOGURT MUFFINS

Steps:

• Line a 12-cup muffin tin with paper liners. Preheat oven to 400°.
• In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well.
• In another bowl, whisk together orange juice, oil, almond extract, yogurt and egg. Add to dry ingredients and stir just until moistened. Fold in berries.
• Spoon into muffin cups. Bake at 400º for about 20 minutes, or until golden.

RASPBERRY YOGURT MUFFINS

Steps:

• Preheat the oven to 350°.
• Lightly grease muffin tins or use paper liners.
• In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
• Sift the remaining dry ingredients together in a bowl.
• Add the egg to the butter mixture and blend until combined.
• Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
• Fold in the whole raspberries and jam until evenly mixed.
• Spoon the batter into the muffin tins, filling them to the top.
• Bake for 25-30 minutes, until a pick comes out clean.
• Allow the muffins to cool 10 minutes while you make the glaze.
• Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
• Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
• Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.