Last Updated on March 26, 2022 by Anne-Marie
Bake a batch of these Raspberry Yogurt Muffins for breakfast. These can be made with fresh or frozen raspberries.
Why this recipe works
Your family will love these homemade raspberry muffins as a tasty snack or breakfast treat.
These muffins are super easy to make because you can use frozen or fresh raspberries plus raspberry yogurt from the grocery store.
Double the batch and freeze some for later.
Awesome healthy raspberry muffins
This raspberry muffin recipe is courtesy of my friend, David Grotto. It's from his book, 101 Foods That Could Save Your Life.
He sent this recipe for these yummy raspberry muffins along with his terrifically informative book.
Check out David’s book for lots of delicious recipes including some guilt-free desserts!
Why use raspberry yogurt?
Using raspberry yogurt in the wet ingredients doubles the raspberry flavor and adds extra moisture to the muffin batter.
NOTE: Please note the size carton of raspberry yogurt you’re using. This raspberry muffin recipe calls for a “6-ounce carton raspberry yogurt.” Not all cartons are 6 ounces!
Fresh raspberries or frozen raspberries?
Frozen or fresh berries both work in this easy raspberry muffins recipe!
No need to thaw the frozen raspberries. Just add them straight from the freezer and mix them into the muffin batters.
Can I make big muffins?
Sure! If you prefer making giant muffins, use a jumbo muffin cups pan and jumbo muffin cup paper liners to make half a dozen homemade raspberry muffins.
You’ll have to adjust the baking time if you make a larger batch of muffins, though.
Can I make mini muffins?
You could. But I would be worried that the juicy raspberries would be too wet for mini muffins.
Maybe if you would chop up the berries a bit? Fresh fruit can be a little tricky!
Cleanup tips
If you use a 12-count muffin pan or cupcake tin, don’t forget to use cupcake liners for easier removal and cleanup.
(Cupcake liners are the same thing as muffin liners.)
Can I use whole wheat flour?
NOTE: Substituting and changing ingredients will change baking times.
So does inaccurately measuring ingredients. Or having an oven that’s not properly heating.
This muffin recipe is made with regular all-purpose flour. If you want to use whole wheat flour, do the following:
Moisture: add more yogurt and/or low-fat milk or water. Whole wheat flour is drier and denser than regular flour and the batter will be thicker.
Baking time: baking time will be different, so set your timer for a few minutes less and keep checking. Use a cake tester and poke it in the center of the muffins to check if they're done.
Use white whole wheat flour: You could use white whole wheat flour, which is finer and more like regular flour. Batter and baking time will still need to be adjusted.
Try a combination: Use only a third or half whole wheat flour or white wheat flour. Then the rest is regular flour. Batter and baking time will still need to be adjusted.
(Learn how to measure flour correctly for the best results in your everyday baking.)
Making gluten free raspberry muffins
If you want to bake gluten free raspberry muffins, substitute the regular flour with an all-purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Baked this way, these healthy raspberry muffins make a tasty gluten free snack or healthy breakfast.
Check out my Best Gluten Free Products List to find more terrific gluten free baking products!
More recipe tips
Go sugar-free
Substitute monk fruit powder or Swerve Sweetener for the sugar.
Then use a sugar-free (no sugar added) raspberry yogurt.
Lower the calories
To lower calories, use a no-fat, no-sugar raspberry yogurt.
Increase the protein
Greek yogurt is higher in calories than yogurt, but it’s also higher in protein.
Make dairy-free muffins
If you’re dairy-free, use coconut or soy yogurt.
Flavor variations
Add a little vanilla extract or a touch of lemon zest to the wet ingredients or the muffin batter.
Baking temperature and tips
I get a lot of feedback on my muffin recipes. People find the batter is too thick or too thin. Or they find the baking time is too short or too long.
Please, please, please do the following:
1. Read the recipe carefully.
2. Measure your ingredients carefully. (Learn how to measure flour correctly for the best results in your everyday baking.)
3. Get an oven thermometer. Then make sure your oven temperature is accurate.
You’ll be shocked to find that your oven is too hot or not hot enough.
4. Set a timer and don’t walk away from the oven.
Can I freeze these?
Sure! Bake up a double batch of these homemade muffins. Then freeze half for later in a Ziploc freezer bag.
Defrost the muffins in the refrigerator or on the countertop.
This is a great way to always have some for busy mornings or as a late afternoon snack.
Looking for more muffin recipes?
If you're looking for more healthy muffin recipes, check these out:
These healthy Banana Oatmeal Muffins are gluten free and make a terrific breakfast or after school snack.
Got too much zucchini in your garden? Make this Gluten Free Zucchini Muffins Recipe!
This Blueberry Muffins Cake is a cross between a blueberry muffin recipe and streusel cake.
These savory Hash Brown Sausage Muffins are terrific for breakfast.
If you love apple muffins, check out these Gluten Free Applesauce Muffins.
This Healthy Strawberry Yogurt Muffins recipe is made with strawberry yogurt.
What’s your favorite type of muffin?
Raspberry Yogurt Muffins Recipe
Bake up these raspberry muffins for breakfast. These healthy raspberry muffins with yogurt are easy to make with frozen or fresh raspberries.
Ingredients
- 1 3/4 cups all-purpose flour (or all-purpose gluten free flour)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 6-ounce carton raspberry yogurt
- 1/3 cup canola oil
- 1 egg
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 400 degrees F.
- Spray, grease, or put paper liners in 12-cup muffin tin (2 3/4 inch).
- In a medium mixing bowl, stir together dry ingredients.
- In a small bowl, beat together yogurt, oil, and egg.
- Stir yogurt mixture and raspberries into the dry mixture until almost blended. Do not over mix.
- Spoon batter into the prepared muffin tin.
- Bake raspberry muffins until nicely browned, about 20 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 195mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Recipe used with permission.
Originally published April 22, 2010. Updated with new info and pictures.
I tried these for the first time a couple days ago. I doubled the recipe & used 2 1/4 cup white flour & 1 cup whole wheat flour. I subbed the canola oil with olive oil. I was a bit concerned I was doing something wrong when trying to mix the oil with yogurt but all worked out. I probably used a bit more yogurt than called for & added a splash of milk. They were moist & yielded 22 large muffins.
Made with 8oz of whole fat Greek yogurt and sunflower oil (instead of the raspberry yogurt and canola oil), added an extra egg and topped with oats – they were DELICIOUS 🙂 I also used 8oz fresh raspberries and added a large orange amount of zest. So, I really did stray quite a bit from the original recipe haha but very yummy with the alterations!
Is that 1 – 6 oz carton of raspberry yogurt or 16 oz carton?
That’s one 6 ounce carton for this raspberry yogurt muffins recipe.
16 ounce of yoghurt – is that calling for 2 cups of yoghurt?
2 cups of yogurt is 16 ounces.
We used fresh raspberries, cherry yogurt, and added coconut and shaved almonds because my husband wants his muffins to have “teeth”. He loved them!
Love your healthy additions to this raspberry muffins recipe!
These are RIDICULOUSLY good! Warning that the consistency of the raspberry muffin batter will be entirely dependent on how much liquid is in the yogurt you choose to use. I personally used a blend of plain Greek and strawberry Greek yogurt. This recipe works with any berries, as I used mixed berries instead and it was still fantastic. The batter was a little dry, so I added almond milk until it was properly viscous. Highly recommend this recipe!
Emilee, thanks for pointing out that the yogurt is a big factor in determining how thick the raspberry muffin batter is. I didn’t even think of that. Makes perfect sense.
Can the 2 cups of raspberry yogurt be replaced with 2 cups plain Greek yogurt?
Not really as the muffins won’t taste as good.
Made these, they came out great.
Thanks for letting me know you liked my Raspberry Yogurt Muffins Recipe!
Great recipe, I just tried blueberries in this recipe.I used calorie free granular sweetener and zero sugar blueberry yogurt with frozen blueberries….Yummy!!
I made these with fresh raspberries, baked at 350′ for 15 minutes in a convection oven. They came out perfect! Great, healthy recipe, very flavorfull and delicious!!
Thanks for letting me know how well your Raspberry Yogurt Muffins turned out (and how long you baked them for, too!)
I just took these out of the oven, they look and smell great, taste great while warm, I´m sure they´ll be great too once they cool. The recipe turned out more like a stiff dough than a batter, so I added an extra egg, 1/3 C of greek yogurt, and 1/4 C of 2% milk. I didn´t have raspberry yogurt so I mixed in 20 g of raspberry jam into the yogurt.
My tweaks were olive oil in place of canola, as that is what I had on hand. I found the dough to be dry and crumbled like some cookie doughs. I added milk gradually to make a batter. I used frozen mixed berries, straight from the freezer, and baked as directed. They came out great! The taste is something I need to get use to since they aren’t sweet. I read previous posts, and will note tweaks before I make them again.
I just made these and they were great! Although I did have to use a little more yogurt and a bit of milk to make the consistency of the batter a little more pourable…. but overall a yummy treat!
I make these all the time, many different varieties, today’s I did lemon yogurt and blueberries.
I baked mine at 350, but always do, regardless since high altitude dries everything out….Low and slow is best for my baking.
I made mine using nonfat greek yogurt, blueberries, orange zest and orange juice. Someone ate the raspberries right before I made these. I did make homemade buttermilk to add more liquid to the recipe since the batter was more like a chunky bread dough. Plus the tanginess of the yogurt could be tempered with the addition of an oil (in my case, orange) or a flavored yogurt (again, orange) as the writer suggested.
This is a great tasting muffin recipe and such a good idea to use yogurt! I added about 1/4 cup milk and cooked at 375F for about 15 minutes after I saw some of the comments. It turned out perfect! I liked how they do not taste as sweet as other muffins.
Amazing recipe. I read the comments and tweaked the baking temperature to 370F. I also found the batter was a little bit thick so I did as others mentioned and added more yogurt. Used frozen raspberries because I find that they don’t mush into the batter as much and stay whole. Sooooo delicious. Already in my recipe book collection.
Just made these today. Other than baking for 15 min instead of 20 min, to account for carry-over cooking, I followed the recipe exact and they came out delish. My husband and kids loved them. Thanks for the recipe.
Thanks for letting me know how long your baking time was. Everyone seems to have slightly different cooking times depending on weather, ovens, etc. Always good to share tips!
Can frozen raspberries be used in this recipe.
Yes. But let them thaw and drain.
These were so easy and delicious! I have an abundance of raspberries from the garden this year and this recipe is just perfect! I used low carb raspberry yogurt and had to add about 2 oz. more plus a little warm water to thin out the dough as it was a little thick. I lowered the temp to about 360 and cooked for about 22 minutes. My oven runs a little hot and I was worried about burning them as per other reviews. I ate one hot out of the oven with a little honey butter…. HEAVEN! Thanks for the recipe. I will make this again soon.
The batter was extremely dry so I added about 1/3 cup half and half. I also baked them at 375 for about 20-25 min. and the toothpick was clean but wet. Hoping they will taste as good as they look!
Thank you for the yummy recipe. I made them last night and it is yummy. I cannot wait to make them with other fruits, too. =)
These are very very good! I made them with gluten free flour and plain coconut yogurt and baked at 375 for 20 minutes. They made 12, but I’m already on my 3rd!
Thank you!
I just made these and found there was not enough liquid to absorb all the flour, so I added about 1/2 cup of buttermilk to loosen up the dough. I also think they could use just a bit more sugar, not a lot. The muffins stuck to the paper liners, so next time I would I’ll spray the liners. I think this recipe could be great with a few little tweaks. I really like the idea of useing flavored yogurt with same fresh fruit, peach with peach etc.
Thanks for all the tips, Cecilia!
I also found the batter to be very thick so I added a bit more yoghurt and that helped. The batter tasted and looked good however when they were cooked they turned quite green! They actually looked mouldy but tasted nice. I can’t understand why as the frozen raspberries had no visible green and I didn’t use blueberries. I used plain Greek yoghurt lactose free.
Any ideas why this might happen?
How weird! My guess is there was something in the yogurt that gave a little yellow and the berries gave a little blue, thus it turned your muffins green.
I made these with organic flour and sugar and Greek yogurt. The batter was very thick. I just added some raspberry juice from the bottom of the the bowl that I had put my washed berries in the night before which made the consistency perfect. As were the muffins.
I just found this recipe yesterday, and I love the muffins. I made them just as the recipe stated, except baked them at 350 degrees. I don’t know why people said that the batter was too thick… I made it without adding any extra liquid and it was fine. Perhaps people forget that muffins are more of a sweet bread than a cake, so it’s more of a dough than a thin batter… will be making these again, but maybe try different yogurts to change it up once in a while. Thank you for sharing this amazing recipe!
Thanks for letting me know Carrie. Glad you enjoyed the recipe!
The batter was too thick to start off with. It looked more like cookie batter than muffin batter. We added half a cup of milk to the mixture which helped with the consistency.
We used a cup of mixed frozen berries instead with good results!
We changed the heat because 204 degrees Celsius (400 Degrees Fahrenheit) with a fan-forced oven was too hot. We used 180 Degrees (356 Fahrenheit).
We sprinkled a little sugar on top and the result was a lovely crunch.
The batter didn’t make 12 even after we added milk!
All in all it was a nice tasty muffin and I think next time we might add some white chocolate!
Thanks for all the feedback. Great tips!
I see the nutritional label but the listing for sugar is missing. I would need that to compute the smartpoints for WW. Any ideas?
You could try running it through an online nutritional calculator since David didn’t supply that info.
So I made these this a.m and they were super thick while mixing them. I added a half cup of water to it and they were great. I andlso did look up the recipe on the boxed muffins and they andlsoctually had less carbs in them plus only 20 grams of carbs more. I don’t think it was worth the extra calories unless you enjoy experimenting (which I do but I’m really trying to watch my caleries) my children loved them but I may try blueberry or cherry next time when I’m not as concerned about carbs. Very good though.
Instead if coconut milk could you use almond milk or cashew milk?
I’ve used this recipe twice now (once with raspberries, once with mango) and both times the batter was extremely thick – I had to add a cup of milk each time. I then added more fruit, because it didn’t seem like there was enough. Lastly, I thought 400 degrees sounded strange for muffins, so I put them in at 370 – – they turned out beautifully. Never though of using yoghurt in muffins before – will do this again! Really yummy.
Thanks for all your tips, Lilly. Super helpful!!
Is there a substitute to 1/3 of a cup canola oil? I really don’t want to add that much oil if I can avoid it. Kinda freaks me ou a little lol That amount of oil does t sound “healthy” to me ?
Suzan, you can experiment by using a little less oil and adding more yogurt. I’m just concerned that lowering the oil may mean dried out muffins.
I would use coconut oil ?
I agree that 400 is too hot and 40 minutes is too long.I made these for a meeting tomorrow morning and the bottoms look burnt inside the liner afterbaking them for 30 minutes. Very disappointed. I even had left over batter so made some mini ones for my kids that were beyond edible they were so burnt. Most other muffin recipes I’ve looked at are at a lower temp and less cooking time. Guess I’ll see if i even take the myffins to my meeting or if I stop at the local bakery in the morning to buy muffins.
Sorry you ended up with burnt muffins, but baking time was 20 minutes and not 40. Others have tried it at 325 degrees for 20 minutes and it’s worked out great. I think it depends on your oven. When making mini muffins you have to decrease the baking time since less batter is cooking.
I made these yesterday, having had the recipe bookmarked for a while.
They’re so good! I love that they’re not super sweet, so the berries really stand out.
It’s definitely the thickest muffin mix I’ve made, and I was a bit concerned that I should’ve added some extra liquid, but they baked wonderfully.
I could only get strawberry yogurt, so I used a mix of strawberries and raspberries, which I froze first to stop them getting mushy, and coated in flour to stop them all sinking to the bottom. Considering half the batch have already been eaten, I’ll be making them again! Thank you for sharing the recipe!
Hi! I made the muffins but they came out kinda mushy(I used organic flour). Do you think that’s why? Or is that how they are suppose to be ?
The taste is great but I’m not sure about the texture. I didn’t mix too much so I’m genuinely confused. Thanks.
All I can think is that you didn’t measure everything accurately. Either you had too much yogurt or not enough flour. Or maybe you didn’t bake the muffins long enough?
I baked them for 18-20 minutes at 325 degrees after reading the previous comment and they were PERFECT! So yummy!
My 5 yr old and I just made these and literally just took them out of the oven. The directions are deceiving, both step 5 and 6 say to add the raspberries. I (perhaps I should have read the next step first) added the raspberries in the step 5 therefore they got all mashed up. My muffins are pink with raspberries throughout not the nice white with raspberries here and there.
Perhaps you may want to omit the raspberry addition in step 5 so others don’t make the same rookie mistake I just made. 🙂 I hope they tast good. Just waiting for them to cool down. Thanks I will try again tomorrow.
400 degrees is way too high, the bottom of the muffins are burnt and I only had them in 15 minutes. The raspberry yogurt muffins are great but I wish they turned out better.
Sorry that your muffins got burnt. This is the first complaint about the temperature being too high. When I’ve made this recipe as well as my Easy Gluten Free Strawberry Yogurt Muffins, I’ve cooked the muffins at 400 degrees with no problems. If you have an oven thermometer, use it to make sure your oven is working at the proper temperature.