Would you like to bake the best raspberry muffins you’ve ever eaten? What makes them so moist yet fluffy is the secret ingredient: yogurt. If you’ve even been to the supermarket, you probably know how many different kinds of yogurt there are, so we need to take a minute to talk about yogurt, to ensure your muffins are the best they can be!
I use full-fat plain yogurt (not Greek, which is too sour for these muffins), if I can find it. It’s hard to find full-fat; you can use low- or non-fat, but the muffins won’t be quite as substantial. You can also substitute vanilla yogurt, but reduce the sugar by a couple of tablespoons.
For this recipe, I use mini silicone muffin cups. They work much better than a regular metal muffin tin because, even if you can get them all out without decapitating several of them, who wants to clean a muffin pan? If you don’t have silicone muffin cups, you certainly can make these using traditional metal muffin pans with or without paper liners. One more thing: this is a “basic” muffin recipe which simply means that you can switch out the raspberries for another berry or for chocolate chips, or nuts—use your imagination.
Preheat your oven to 400 degrees. If you want regular size muffins, increase the oven temp to 425 degrees and they’ll probably need closer to 20 minutes. (Most muffin recipes instruct you to use lower temperatures. For a quick, great explanation of why a hotter oven makes better muffins, as well as a side by side photo that leaves no question about it, click here. )
In a standing mixer, cream 10 T unsalted butter and 1 cup (heavy) sugar. (Don’t give this step short shrift—really cream the 2 ingredients until the texture is uniform.)
Add in 2 eggs, one at a time, beating until well combined.
In a separate bowl, combine the dry ingredients:
3 cups all purpose flour
1 T baking powder
1 t baking soda
¼ t (heavy) salt
½ t cinnamon
Measure out 1 ½ cups plain yogurt.
Beat in 1/3 of the yogurt, then ½ of the dry mixture, repeating until all ingredients are JUST combined. You do NOT want to overbeat muffin batter; it will get tough.
With a wooden spoon (do not use mixer), add and gently stir just til evenly combined in batter:
1 ½ cups frozen raspberries (if you use fresh ones, they will make the muffins a little watery)
Scoop batter into muffin cups so they are just under ¾ full. Place muffin cups on cookie sheet and bake 15 minutes. Allow them to cool at least 10 minutes and then gently remove the muffins from the cups (you will be amazed at how easily they come out!). Cool on a wire rack a couple of hours before sealing in an air-tight container.