Raspberry Muffins (Easy + 1-Bowl!)
Developed and tested by Robyn Conley Downs
on Mar 4, 2026 
My easy raspberry yogurt muffins use Greek yogurt for extra protein and a tender crumb. All you need to do is whisk oil, yogurt, and eggs together in one-bowl (no mixer required!), then fold in fresh or frozen raspberries and bake. Perfect for meal prep, brunch, or whenever you want something bright and easy!
5 star review
“FIVE OUT OF FIVE STARS. The raspberries totally POP and integrate amazingly. Thanks for another great recipe!”
– Kerry
Easy Raspberry Muffins w/ Yogurt Made in 1-Bowl!
Ohhhhhh, how I love these sweet little muffins! I’ve been making them whenever I need breakfast sorted for the week, or when raspberries look good at the market and I want something bright without spending all morning on it. I’m using Greek yogurt here in place of buttermilk, which keeps them moist for days while adding a bit of extra protein too (similar ingredients to my moist blueberry muffins, which you should definitely try next!)
And did I mention how easy they are to make? No creaming butter, no mixer, no fussy steps. Just whisk the oil and yogurt, fold in the berries, and you’re looking at ten minutes of prep total. Frozen berries mean you can make these year-round, buuuuut when fresh raspberries hit in spring, these are the perfect use for them.
They work just as well for meal prep Sunday as they do for a celebration brunch, or simply an afternoon snack with a smear of good butter and a sprinkle of sea salt. YUM!! You can also jazz things up even more by adding ½ cup white chocolate chips to the batter along with the raspberries for an extra-special treat. Either way you go, it’s all good!
Welcome to My Kitchen – Let’s Bake Raspberry Muffins!
Testing Tips From My Kitchen to Yours
- I tested this with both fresh and frozen raspberries and honestly couldn’t tell the difference once they’re baked, so don’t bother thawing if you’re using frozen. They bake up just as juicy and the texture’s identical.
- Oil keeps these super moist, but I’ve tested with both, and butter gives you a slightly richer flavor if that’s your thing. Just melt it and use it the same way.
- Don’t overmix once you add the flour or you’ll get dense, tough muffins. I stir until I barely see streaks of flour left and then stop. A few lumps are completely fine.
Raspberry Muffins (Easy + 1-Bowl!)
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
- 1 ¾ cups all-purpose flour (240 g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups fresh or frozen raspberries (do not thaw if frozen) (180 g)
- 1 tablespoon flour, for tossing raspberries (optional; prevents sticking)
- coarse sugar, for topping (optional)
Equipment
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar and eggs until foamy and lighter in color, about 1 minute. Add the oil or melted butter, yogurt, vanilla, and salt. Whisk until smooth.
- Add the Dry Ingredients: Sprinkle the flour, baking powder, and baking soda over the wet ingredients. Stir with a spatula until just combined, being careful not to overmix. It’s okay if there are a few lumps.
- Fold in the Raspberries: Toss the raspberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter.
- Scoop & Bake: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle with coarse sugar, if using. Bake for 18-22 minutes, or until puffed and golden, and a tester comes out clean or with a few moist crumbs.
- Cool & Store: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Raspberry White Chocolate Muffins: Turn these into raspberry muffins with white chocolate chips by adding ¾ cups white chocolate chips to the batter before the raspberries, stirring to just combine. So good!
Have you had any success making these with gluten free flour?
Margaret, I have tested these muffins 1:1” or “measure for measure,” such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour! Just be sure to check that your blend includes xanthan gum. The batter may look slightly thicker, and be really careful not to over-mix, since it can get gummy. If you give it a try let me know how it turns out!
FIVE OUT OF FIVE STARS. The raspberries totally POP and integrate amazingly. I used Bob’s Red Mill 1:1 flour and it worked great – and also, zested a lemon and worked it into the sugar at the very beginning of the recipe because I love a raspberry / lemon combo 🙂 thanks for another great recipe!
Kerry, YAY, I’m so happy these can be added as a favorite for you! So appreciate you taking the time to share your thoughts and leave a review.
Can I use monk fruit sweetener instead of sugar?
Hi Lauren, hmmmm, I haven’t tried it, but I think as long as you use 1:1 monk fruit sweetener sugar replacement I think it could work. If you give it a try let me know how it turns out!
Can you substitute for vanilla flavoured greek yogurt?
Kelsey, yes, that should be fine. The muffins will be slightly sweeter, but I think that would be a lovely addition. If you give it a try let me know how it turns out!
I love finding one-bowl recipes & these were so easy & super delicious! I ended up baking them for an extra 10 minutes, which gave them a nice crystallized top! Will definitely be making them again!
Elli, ohhh, love the idea of getting the tops extra crystalized. Yum! So happy to hear you enjoyed. Thanks so much for taking the time to share your thoughts and leave a review!