Description

These easy 1-bowl raspberry muffins are moist, fluffy, and bursting with fresh or frozen raspberries. Perfect for a quick breakfast or snack, they combine simple ingredients like Greek yogurt and neutral oil for a tender crumb and a slightly tangy flavor. With minimal prep and no fancy equipment needed, they are a delightful treat that the whole family will love.

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Fruit and Topping

1 ½ cups fresh or frozen raspberries (180 g; do not thaw if frozen)
1 tablespoon flour (optional; for tossing raspberries to prevent sticking)
Coarse sugar, for topping (optional)

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Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes foamy and lighter in color, about 1 minute. Then add the neutral oil or melted butter, Greek yogurt, vanilla extract, and kosher salt. Whisk everything together until the mixture is smooth and well blended.
Add the Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and baking soda evenly over the wet ingredients. Using a spatula, stir gently until just combined. It's important not to overmix; the batter should still have a few lumps for tender muffins.
Fold in the Raspberries: Toss the fresh or frozen raspberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the muffins. Gently fold the raspberries into the batter, taking care not to break them up too much.
Scoop & Bake: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If desired, sprinkle coarse sugar on top of each muffin for a crunchy finish. Bake in the preheated oven for 18 to 22 minutes or until the muffins have puffed, are golden on top, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Store: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Using fresh raspberries will give the best texture, but frozen raspberries can be used if they are not thawed beforehand.
Tossing the raspberries in flour helps keep them from sinking to the bottom of the muffins.
The coarse sugar topping is optional but adds a nice crunch and decorative touch.
Do not overmix the batter to keep the muffins tender and fluffy.
These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American