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A partially eaten raspberry muffin sits on an open wrapper, surrounded by whole muffins and fresh raspberries on a light surface.

Raspberry Muffins (One-Bowl)

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One-bowl raspberry muffins made with Greek yogurt for a tender crumb. Fresh or frozen raspberries, no mixer, 5 minutes of prep, ready in 30.
Course Breakfast, Muffins, Snack
Cuisine American
Diet Vegetarian
Keyword raspberry muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 225
Author Robyn Conley Downs

Equipment

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)

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!

Nutrition

Serving: 1 (of 12) | Calories: 225kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
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