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Greek Yogurt Raspberry Muffins

Averie Sunshine

4.47 from 65 votes

Updated: May 30, 2026

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😍🙌 Greek Yogurt Raspberry Muffins are EASY, soft, fluffy, and bursting with fresh raspberries! The batter is incredibly moist, thanks to the Greek yogurt in the batter, and the flavor isn’t overly sweet. The muffins are perfect with a cup of coffee or tea!

Easy Greek Yogurt Raspberry Muffins

I have plenty of blueberry muffin recipes and other muffin recipes, but I’ve never made raspberry muffins until now. Adapted from my Blueberry Muffins recipe, these raspberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy. A great balance of density and lightness.

Because raspberries are naturally more tart (generally) and the particular raspberries I used were on the more tart side as raspberries go, these muffins had a distinct tartness without any lemon zest or lemon juice found in many recipes.

My daughter summed them up best when she said the muffin part itself is sweet — but not too sweet — and the berries are tart, and that it’s a perfect contrast. A muffin you don’t have to feel one ounce of guilt over eating for breakfast because they aren’t sugar bombs by any stretch.

If you’re the type of person who finds most desserts too sweet, you will love these. And don’t worry if you’re baking for the family. Kids love them, too! It’s a great recipe for meal prep and brunch spreads served alongside a bacon and cheese quiche or cheesy sausage and egg muffins.

My sons gave this a 100/100, made it for them as an after practice snack. Thank you

Asma

Ingredients You’ll Need

To make this healthier raspberry muffin recipe, you’ll need: 

• All-purpose flour: For the best results, I always recommend weighing your flour with a scale. If that’s not an option, the spoon and level method is your next best option
• Baking powder
• Pinch of salt
• Egg
• Granulated sugar
• Unsalted butter
• Vanilla extract
• Greek yogurt or sour cream: I recommend using a Greek yogurt (or sour cream if you’re substituting) with some fat in it. The 0% or fat-free varieties may work in theory, but your muffins will not be as tender or moist without a little fat in the Greek yogurt
• Fresh raspberries: I have only made these muffins with fresh raspberries, and readers haven’t had success with frozen berries. So, I don’t recommend using frozen raspberries. However,  I imagine any fresh berry would work in this recipe, such as blackberries, strawberries, or blueberries. Just note that certain berries are sweeter than others, so adjust the amount of sugar on top of the muffins as you see fit

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Raspberry Muffins From Scratch 

These moist raspberry muffins couldn’t be simpler to whip together! Here are the basic recipe steps:

1. In a large mixing bowl, add dry ingredients (flour, baking powder, and salt), and whisk until combined. I use a spatula – no need for a mixer!
2. In a separate bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream. 
3. Add raspberries to the dry ingredient flour mixture, tossing lightly with a spatula to coat them.
4. Then slowly add the wet ingredients to the flour and raspberries. Use a spatula to gently fold the muffin batter together. Be careful not to overmix, or you’ll crush the berries and your muffins will become dense.
5. Divide the batter between 12 muffin cups greased with oil or filled with paper liners. I like to use a cookie scoop for equal-sized muffins! Then, generously sprinkle the tops with sugar, and bake until the muffins are set and soft yet springy to the touch and lightly golden brown. Allow muffins to cool in the muffin tin for about 15 minutes at room temperature before carefully removing.

Tips for the Best Raspberry Muffins

Here are a few final tips for making the best muffin recipe with raspberries and greek yogurt:

• Bake Time: With over 1 cup of Greek yogurt and a very moderate 350F oven, the homemade raspberry muffins cook for 30 to 35 minutes, much longer than typical muffins. Watch your muffins and not the clock because baking times will vary based on the berries, the exact moisture content of the Greek yogurt or sour cream used, pan size, climate, and oven variances.
• Domed vs Flat Muffin Tops: I added a raspberry to the center of the muffin batter. This looks pretty, I think, but in doing so, it weighs down the muffin tops so they don’t have a very domed appearance and are flatter. If you want a more domed top to your muffins, don’t add raspberries to the centers of each muffin as I did. Also, be sure to rest the batter for a few minutes before scooping.
• Sugar Topping: If you’re the type of person with a mouthful of sweet teeth, definitely go heavy-handed when you sprinkle the sugar on top before baking, and test your berries first before you bake with them and make sure they’re sweet enough for your liking.

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4.47 from 65 votes

Greek Yogurt Raspberry Muffins

By Averie Sunshine

EASY, soft, fluffy muffins bursting with fresh raspberries! So moist thanks to Greek yogurt in the batter! Not overly sweet and perfect with a cup of coffee or tea!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 14 servings

Equipment

• 1 (12 Cup) Muffin Pan
• 2 Large Bowls
• 1 Microwave-Safe Bowl
• 1 large cookie scoop

Ingredients 

• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt, or to taste
• ▢ 1 large egg
• ▢ 1 cup granulated sugar
• ▢ 4 tablespoons unsalted butter, melted and cooled slightly
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¼ cups Greek yogurt, for moistest results use something with fat in it, not the 0% fat versions; sour cream may be substituted
• ▢ 12 ounces fresh raspberries
• ▢ about 3 tablespoons granulated sugar, divided for sprinkling on the tops of the muffins

Instructions 

• Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set aside.
• In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
• In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
• Add the 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
• In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
• Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
• Add the vanilla and whisk until combined.
• Add the Greek yogurt and whisk until smooth and combined, don’t overmix; set aside.
• Add 1 raspberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
• Slowly add the egg-yogurt mixture to the flour-raspberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
• Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, add the batter to the prepared pan(s). Fill each muffin cavity to no more than 3/4 full.
• If desired, top each cavity with about 1 raspberry, but in doing so this will likely weigh down the top of the muffins and will create a flatter muffin top rather than a domed appearance.
• Top each cavity with a generous pinch of granulated sugar. I used approximately 3 tablespoons in total.
• Bake for about 30 to 35 minutes (I baked 32 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the Greek yogurt and in the raspberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
• Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.

Notes

Pan size: I used a 12-count muffin pan plus 1 mini 5x3x2-inch loaf pan because that is easier than baking 12 muffins plus two more. You can always just discard the extra batter if that’s easier.

Storage: Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months.

Adapted from The Best Blueberry Muffins.

Nutrition

Serving: 1serving, Calories: 221cal, Carbohydrates: 39g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 25mg, Sodium: 221mg, Fiber: 2g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

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