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Raspberry Muffins (One-Bowl)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 220
These easy, moist raspberry muffins are made in one bowl for quick prep and feature fresh or frozen raspberries for a burst of flavor.

Ingredients

Dry Ingredients

  • ¾ cup granulated sugar (210 g)
  • 2 large eggs
  • ½ cup neutral oil or melted butter (120 g)
  • ¾ cup plain Greek yogurt (180 g)
  • 2 teaspoons vanilla extract
  • ¾ teaspoon kosher salt

Dry Ingredients

  • 1 ¾ cups all-purpose flour (240 g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda

Fruits

  • 1 ½ cups fresh or frozen raspberries (do not thaw if frozen, 180 g)
  • 1 tablespoon flour (for tossing raspberries)

Topping

  • coarse sugar for topping (optional)

Instructions 

  • Preheat oven to 350°F and line muffin tin.
  • Whisk sugar and eggs until foamy, then add oil, yogurt, vanilla, and salt. Mix until smooth.
  • Stir in flour, baking powder, and baking soda until just combined.
  • Toss raspberries with 1 tablespoon flour, then gently fold into batter.
  • Divide batter into muffin cups, sprinkle with coarse sugar, and bake 18-22 minutes until golden and a tester comes out clean.
  • Cool muffins in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Use frozen raspberries without thawing for best results.
Calories: 220kcal
Cost: $10
Course: Breakfast, Snack
Cuisine: American
Keyword: muffin, raspberry