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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 cleanup and bursting with fresh fruit flavor.

Ingredients

Dry ingredients

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

Dry ingredients

  • 1.75 cups all-purpose flour (240 g)
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.5 cups fresh or frozen raspberries (do not thaw if frozen, 180 g)
  • 1 tablespoon flour, for tossing raspberries (optional; prevents sticking)

Topping

  • coarse sugar coarse sugar (optional, for topping)

Instructions 

  • Preheat oven to 350°F; line muffin tin.
  • Whisk sugar and eggs; add oil, yogurt, vanilla, salt. Mix until smooth.
  • Stir in flour, baking powder, baking soda; do not overmix.
  • Toss raspberries with flour; gently fold into batter.
  • Divide batter into muffin cups; sprinkle with coarse sugar. Bake 18-22 min until golden.
  • Cool in pan 5 min, then transfer to wire rack.

Notes

Use fresh or frozen raspberries; do not thaw frozen berries before folding.
Calories: 220kcal
Cost: $10
Course: Breakfast, Snack
Cuisine: American
Keyword: Muffins, Raspberry