Recipe for Lemon Raspberry Muffins Made with Yogurt

I love to use yogurt in muffin recipes--and this Lemon Raspberry Muffin with yogurt recipe is no exception.  The yogurt adds a creamy texture and tenderness to the muffins--while cutting down some of the usual fat from oils and butter.  I typically use flavored, low fat yogurt for the added sweetness and convenience of having some of my flavoring work done for me! 

Ingredients for Lemon Raspberry Yogurt Muffins
  • 2 c. All Purpose Flour
  • 1 c. Light Brown Sugar, firmly packed
  • 3 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 Egg, extra large, lightly beaten
  • 2 (6 oz.) Containers Light Lemon or Lemon Meringue Pie flavored yogurt
  • 4 Tbsp. Butter, melted
  • 1 c. Fresh Red Raspberries
  • 1/4 c. Applesauce, Unsweetened
  • 2 Tbsp. Skim Milk
  • 1 tsp. Vanilla Extract
  • 1 tsp. Lemon Zest (optional)
Instructions for Lemon Raspberry Yogurt Muffins
  • Preheat oven and prepare muffin tin.  Preheat oven to 350 F.  Place a paper or foil muffin liner into each spot on either a mini muffin tin or a standard muffin tin--or spray lightly with cooking spray.
  • Mix dry muffin ingredients.  Combine the flour, sugar, salt, and baking powder into a large mixing bowl and set aside.
  • Mix the remaining muffin ingredients.  To a medium mixing bowl, add the egg, yogurt, applesauce, butter, and milk.  Whisk to combine.  Add the wet ingredients to the dry muffin ingredients and stir until just combined.
  • Add the raspberries to the muffin batter.  Fold in the raspberries to avoid crushing them too much.
  • Fill the muffin tins.  Spoon the muffin batter into the lined muffin tins, filling each cup about 2/3 full.
  • Bake and serve the muffins.  Bake until the muffins are lightly browned and a toothpick inserted to the center comes out clean--except for clinging berry juice or pieces--about 20-25 minutes for full sized muffin tins or 12-14 minutes for mini muffins.  Serve the muffins warm with butter or margarine if desired. 
Note:  These muffins may be a bit "tart" depending on the sweetness of the raspberries used.  The family in a Mama's Corner of the World enjoys fresh berries without sweeteners--so this recipe was fine for us with bits of unsweetened berries in a brown sugar sweetened batter.  If you prefer a sweeter muffin--sweeten the berries with a tablespoon of white sugar or honey and allow them to sit for about 30 minutes before adding them to the muffin batter.

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