stack of Greek yogurt raspberry muffins

Greek Yogurt Raspberry Muffins

Whip up a batch of these Greek Yogurt Raspberry Muffins for easy breakfasts and school lunch boxes!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Collings Time 10 minutes
Total Time 45 minutes
Servings 12
Calories 149kcal
Author Nora Rusev



  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • 1/4 cup buttermilk
  • 1/3 cup honey
  • 8 ounces Greek yogurt
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg


  • 1 cup fresh or frozen raspberries tossed in 2 tablespoons flour


  • Prep: Preheat the oven to 360°F and line a greased 12 cup muffin pan with muffin liners.
  • Combine dry ingredients: Add all dry ingredients to a large bowl and mix very well.
  • Combine wet ingredients: Add all wet ingredients to a separate bowl or measuring jug and whisk them together very well, until smooth.
  • Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Fold JUST until combined, do not overmix! Add the floured raspberries to the muffin batter and fold 2-3 times to just combine.
  • Scoop into muffin pan: Evenly divide the muffin batter between the muffin cups. I like scooping the batter with a cookie scoop - totally mess free!
  • Bake: Bake the muffins at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
  • Cool: Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.


Calories: 149kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 250mg | Potassium: 108mg | Fiber: 3g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 41mg | Iron: 0.9mg