We lucked out yesterday and missed another killer snow storm. It skirted just to the north of us. We got about 2 inches. Not great but definitely better than the feet of snow to the north. I am holding out that once February is over the snow will end. Fingers crossed.
The past three weeks I have been making muffins on Sunday. They have been the perfect grab and go breakfast or snack through out the day. I also offered up some of these to the neighbors for letting us use their snow blower the past few snow storms. I was more than happy to bake them something. Less happy that our muffin stash for the week was cute in half. Its Tuesday morning and only two remain! We might need an emergency muffin making session mid-week.
The original recipe was much sweeter and full of chocolate chips. Although I would have been content with that version I was looking for a more breakfast type muffin. I cut back the sugar, used plain yogurt and skipped the chocolate chips. Next time. Next time.
The recipe below though is still plenty sweet. There is a hint of cinnamon and for me that always sweetens the taste of baked goods. So if you want these for your sweet heart on Saturday, your nice neighbors or just a really good muffin for yourself whip these babies up. You won't be disappointed.
Raspberry Yogurt Muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Keywords: bake breakfast raspberry
Ingredients (12-15 muffins)
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup plain yogurt, at room temperature
- ½ cup canola/vegetable oil
- 1 teaspoon vanilla extract
- 1 and ¼ cup raspberries
- I used frozen. I keep them in the freezer until right before I need them. You gently fold the frozen raspberries into the batter until just combined to minimize red streaks.
Preheat oven to 425F degrees. Line muffin pan with liners. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined. Set aside.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract.
Fold wet ingredients into dry ingredients and gently mix everything together by hand until just combined. The batter will be extremely thick and somewhat lumpy. Fold in the raspberries.
Spoon batter into prepared muffin tins, filling all the way to the top, about 1/4 cup scoop.
Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 20 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean.
Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.
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