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🍰 Juicy Raspberry Yogurt Muffins

284 kcal · 30 min · 4 servings

Juicy Raspberry Yogurt Muffins Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the frozen raspberries out of the freezer.
  2. 2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  3. 3. Put soft butter, sugar, vanilla sugar, and the eggs into the mixing container.
  4. 4. Insert the measuring cup and mix the ingredients for 2 minutes on speed level 4.
  5. 5. Add flour, 50 grams of yogurt, baking powder, and salt.
  6. 6. Process everything with the measuring cup inserted for 1 minute on speed level 3 until you have a smooth batter.
  7. 7. Push the batter down from the walls of the container using a spatula.
  8. 8. Mix the batter again for 20 seconds on speed level 4 with the measuring cup inserted.
  9. 9. Gently fold the raspberries into the batter.
  10. 10. Grease the indentations of a muffin tin or line them with paper liners.
  11. 11. Distribute the batter evenly among the molds.
  12. 12. Bake the muffins in the oven for about 25 to 30 minutes until golden brown.
  13. 13. Take the muffins out of the oven.
  14. 14. Let them cool on a wire rack.
  15. 15. Cut the lemon in half and squeeze out the juice.
  16. 16. Put 100 grams of yogurt, powdered sugar, and 1 tablespoon of lemon juice into the cleaned mixing container.
  17. 17. Whisk the cream for 20 seconds on speed level 4 with the measuring cup inserted.
  18. 18. Distribute the yogurt cream with a tablespoon over the cooled muffins.
  19. 19. Serve the muffins and enjoy them.

Nutrition per serving