Desserts and sweets

Raspberry and yogurt muffins

Raspberry and yogurt muffins


  • Easy
  • 40 minutes
  • For 10 people
  • 0.5 € / person
  • 312kcal per 100g.

How to make raspberry and yogurt muffins.

There are pastry combinations that, whatever the format, are always a hit.

Combining red berries with dairy will always give a perfect result, whether it is a frozen yogurt with raspberries or a blueberry muffin with cheese cream , the couple fits perfectly.

Today I leave you the recipe for some raspberry and yogurt muffins , one more example of this winning tandem, of course it could not be missing in our dessert recipes .

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The yogurt , in addition to giving fluffiness to the muffin dough and giving it its touch of flavor, combines perfectly with the sweet acidity of raspberries. We will have some super good muffins and very easy to prepare.

I recommend that if you find raspberries on the market, do not hesitate to prepare these muffins.

They are prefects for breakfasts and snacks and their preservation is quite good from one day to the next, I am sure you will love them.

Preparation of the raspberry and yogurt muffins

  1. In a bowl beat the 2 eggs with the sugar until the foamy mixture, blanches a little.
  2. Add the cold melted butter and continue beating. Add the lemon zest and the juice. We mix well.
  3. We incorporate the leaveners (chemical yeast and bicarbonate) and flour three times, adding part of the yogurt between each of them.
  4. Mix well and finally add the raspberries.
  5. Once we have the dough prepared, we will put it in the refrigerator for about 5 minutes. The contrast of heat when placed in the oven will make the muffins grow better.
  6. In a tray of muffins or muffins we place the paper capsules and fill each one to no more than 2/3 of its height.
  7. We preheat the oven to 180º C.

Baking and final presentation of the muffins

  1. Sprinkle the surface of each muffin with sugar.
  2. Bake at 180º C in the middle tray (tray or not, but try to keep them in a resistant paper capsules) for 17 or 18 minutes. Temperature with heat up and down, with air.
  3. We check that the muffins are ready by pricking them with a stick and checking that it comes out clean.
  4. We let the muffins cool on a rack before enjoying them.

These sweet bites are perfect for a different and fun snack, the slightly acidic touch of raspberries is the perfect accompaniment to the sweet dough of muffins, great, it will not come with one.

If you still do not have it clear, I leave you a step by step in photos of this recipe for raspberry and yogurt muffins . Do not miss any detail and they will be perfect.

Tips for some yummy raspberry muffins

  • All ingredients must be at room temperature. So you must remove them from the refrigerator about 10-15 minutes before starting the recipe.
  • The flour should be wheat and loose, not strength. Preferably “pastry”, which you can easily find in any store or supermarket.
  • Perhaps the only problem can be finding raspberries at any time of the year, especially if they don’t cost us a fortune.
  • We can always buy this frozen fruit, there are packages of about 500 grams in some large stores that are quite well priced and with a fairly good product.
  • We just have to take something into account, although the bicarbonate that we include in the ingredients can always be suppressed and replaced by yeast.
  • It is not advisable since in all these types of sponge cakes that have any type of dairy in their composition, bicarbonate helps neutralize its acidity in addition to releasing carbon dioxide, which will cause the dough to swell and grow.

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