There is a tiny breakfast shop in my hometown that serves the best raspberry muffins. They are tender and sweet with big chunks of raspberries. I woke up this morning with a hankering for raspberry muffins, but being 400 miles away meant I had to make my own.
When I got in the kitchen, I was out of all-purpose flour and milk, two key ingredients for my go-to Betty Crocker recipe. It was a lucky misfortune because the substitutions I made ended up giving me a much more fluffy and flavorful muffin. The slight tang that yogurt adds to the recipe is delightful. I will never go back to Betty’s recipe again.
Raspberry Muffins with Yogurt
Makes 12 muffins
2 1/2 cups self-rising flour
1 cup sugar
3/4 teaspoon salt
1/4 cup plain Greek yogurt
3/4 cup water
1/2 cup oil
2 cups fresh or frozen raspberries (if you want to use blueberries, make it 1 1/2 cups)
Preheat oven 350 degrees. Line a 12 cup muffin tray with baking cups.
Mix the flour, sugar, and salt in a large mixing bowl. In another bowl, beat together the yogurt Beat in oil and eggs.
Add the raspberries to the dry ingredients and stir to distribute. Add the ret ingredients to the dry and stir until just combined. Spoon batter into muffin tins until 3/4 fill (almost to the top of the muffin tin.)
Place the muffins in the oven and lower the oven temperature to 325 degrees. Bake until golden brown on top, 25-30 minutes. (I used larger than standard muffin cups, so my baking time was 35 minutes.)
Allow to cool on a wire rack. Serve warm or at room temperature.
*Note: I made some adjustments to the recipe on 1/29/2012.