Soft, lemony yoghurt muffins bursting with juicy raspberries. Quick to make, wonderfully fluffy, and absolutely packed with flavour – perfect for raspberry season!
Makes 12 muffins.
Ingredients for raspberry yoghurt muffins:
- 300 g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 130 g caster sugar
- 2 large eggs
- 250 ml Greek or natural yoghurt
- 1/2 cup sunflower or rapeseed oil
- zest of 1 lemon
- 350 g raspberries (fresh or frozen)
All ingredients should be at room temperature.
In a bowl, whisk together the eggs, oil, sugar, yoghurt, and lemon zest until combined. Sift in the flour, baking powder, and bicarbonate of soda directly into the mixture. Gently mix with a whisk or spatula until just combined. Add the raspberries and fold in carefully.
Divide the batter evenly between 12 muffin cases, filling them almost to the top.
Bake at 175°C for about 25 minutes, or until a skewer inserted comes out clean. Remove and allow to cool.
Ingredients for lemon icing:
- 1 cup icing sugar
- 3 tablespoons lemon juice
Mix together until smooth, adjusting consistency as needed. Drizzle over the cooled muffins and decorate each with a raspberry.
Additionally:
- 12 raspberries
Enjoy!
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