The Best Greek Yogurt Raspberry Muffins You’ll Bake

If I could bottle up the feeling of slow mornings, soft sweaters, and sunlight streaming through the kitchen window, this muffin would be it. Greek Yogurt Raspberry Muffins are the kind of bake that feels familiar but delivers something totally next-level — soft, moist, protein-packed, and bursting with juicy raspberries in every bite.

I’ve made a lot of muffins in my life. Some good, some forgettable. But these? These are the ones. The perfect breakfast muffin that doesn’t crumble or dry out by the next day. The kind that makes your whole kitchen smell like a bakery. The kind people ask for the recipe before they’ve even finished chewing.

And what makes these raspberry muffins so good? The answer is simple: Greek yogurt. It’s the secret weapon that gives these muffins their signature moisture, structure, and subtle tang that perfectly balances the sweetness of ripe raspberries.

The Best Greek Yogurt Raspberry Muffins You’ll Bake

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These Greek Yogurt Raspberry Muffins are incredibly moist, tender, and packed with juicy raspberries. Made with protein-rich Greek yogurt and no mixer needed, they’re the perfect healthy-ish muffins for breakfast, snacking, or meal prep. Fluffy, bakery-style muffins in under 30 minutes.

• Total Time: 30 minutes
• Yield: 12 muffins 1x

Ingredients

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• 1 ½ cups all-purpose flour

• ½ cup whole wheat flour (or use all-purpose)

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup granulated sugar

• ¼ cup brown sugar (packed)

• 1 cup full-fat plain Greek yogurt

• 2 large eggs

• ⅓ cup vegetable oil (or melted coconut oil)

• 1 ½ tsp pure vanilla extract

• 1 ¼ cups fresh or frozen raspberries (coated in 1 tsp flour)

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Instructions

• Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.

• In a large bowl, whisk together the flours, baking powder, baking soda, salt, and both sugars.

• In another bowl, whisk together Greek yogurt, eggs, oil, and vanilla until smooth.

• Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix—batter should be lumpy.

• Gently fold in the raspberries (tossed in flour to prevent sinking).

• Divide batter evenly between muffin cups, filling each about ¾ full.

• Optional: Add a few extra raspberries on top for presentation.

• Bake for 5 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for another 14–16 minutes, until tops are golden and a toothpick comes out clean or with moist crumbs.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• You can use all all-purpose flour if you don’t have whole wheat.

• Frozen raspberries work great too — no need to thaw, just coat in flour.

• Add a pinch of cinnamon or lemon zest for flavor variation.

• These muffins freeze beautifully. Wrap tightly and freeze for up to 2 months.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 muffin
• Calories: 180 kcal
• Sugar: 10g
• Sodium: 170g
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg

Why These Are the Best Greek Yogurt Raspberry Muffins

There are a ton of raspberry muffin recipes out there, but none hit like this one. Here’s what makes these the best:

• Incredibly Moist Texture: Thanks to full-fat Greek yogurt, these muffins stay soft for days—no dry, crumbly nonsense here.
• Bursting with Fresh Raspberry Flavor: Each bite is loaded with sweet-tart raspberries, which pop beautifully against the tender crumb.
• Protein-Packed Breakfast Muffin: Greek yogurt adds natural protein, making these more filling and satisfying than your average muffin.
• One-Bowl, No-Fuss Recipe: You don’t need a mixer or any fancy tricks—just a bowl, a spoon, and about 10 minutes of prep.
• Perfect for Meal Prep, Freezing, or Gifting: They store well, freeze beautifully, and reheat like a dream.

These are the exact kind of muffins I crave when I want something comforting but still feel-good, kinda like these Greek Yogurt Berry Muffins I found on Pinterest — moist, fruity, and absolutely stacked with flavor.

What Makes These Muffins So Moist and Fluffy?

Let’s talk technique for a second. The biggest game-changer in this recipe is using full-fat Greek yogurt. It does three magical things at once:

1. Locks in moisture – No more dry muffins by Day 2.
2. Gives structure – You get that tender, cakey crumb without needing extra fat.
3. Adds tang – That creamy acidity brings balance to the sweetness and makes the raspberries shine.

And if you’re wondering whether fresh or frozen raspberries work best—both do. Just toss them in a little flour to keep them from sinking to the bottom of the muffin. Pro tip right there.

Also… don’t skip the rest time. Let the batter sit for 10–15 minutes before scooping. It sounds optional, but trust me—it helps the muffins rise higher and bake more evenly.

Pro Tips to Master These Raspberry Greek Yogurt Muffins

If you want your muffins to go from good to unreal, keep these tips in mind:

• Use full-fat plain Greek yogurt. Low-fat works, but full-fat gives the best texture and flavor.
• Don’t overmix the batter. Gently fold until just combined—overmixing = tough muffins.
• Flour your berries. Coat raspberries in a bit of flour before folding them in. It helps keep them evenly distributed.
• Scoop high, bake hot. Fill the muffin cups to the top and start baking at a higher temp (like 400°F) for the first 5 minutes, then lower it. You’ll get that gorgeous domed top.
• Let them cool in the pan. About 5–10 minutes before transferring to a rack. They’ll firm up a bit without overbaking.

Fun Variations of Greek Yogurt Raspberry Muffins

Want to keep things fresh? Try these twists using the same base recipe:

• Lemon Raspberry Greek Yogurt Muffins
  Add lemon zest + a splash of lemon juice for a bright, bakery-style upgrade. The citrus lifts the raspberries to a whole new level.
• Raspberry Almond Muffins with Greek Yogurt
  Swap vanilla for almond extract and sprinkle sliced almonds on top. Feels fancy. Tastes amazing. Or if you’re more into classic flavors, these Banana Bread Mini Muffins are just as easy, super moist, and perfect for meal prep.
• Chocolate Raspberry Greek Yogurt Muffins
  Toss in a handful of mini dark chocolate chips for a rich, indulgent version. Raspberry + chocolate? Always a win.

Final Thoughts

There’s something special about a muffin that tastes homemade and like it came straight from your favorite local café. These Greek Yogurt Raspberry Muffins walk that line perfectly. They’re simple enough for a Tuesday morning, but cozy enough to bake on a Sunday with music playing and coffee in hand.

So if you’ve been searching for the best raspberry muffin recipe that actually stays moist, gives you protein without being heavy, and comes together in one bowl… this is it. Bake it once, and you’ll be hooked.

Honestly? You might never go back to muffin mixes again.