Well, early on in my blogging, which wasn’t really that long ago so I’m not feeling too bad about how long it’s been, someone asked me about a good Raspberry Yogurt muffin recipe (Hi Alanna!).
Maybe you already found one, but it has been in the back of my mind and, while this recipe doesn’t actually call for raspberries, I assume they would be fabulous with raspberries too as they make a big, perfectly-textured, crisp-topped muffin that could really only be delicious with any fruit combination. I’ll try it another way as soon as I eat some room into my freezer :)
These berry muffins have always been my favourite go-to berry muffin, but I have to say this recipe is giving them a run for their money. As soon as I had one I was so excited to blog about them, but I wanted to make them again since I kind of guesstimated and played with my oven temperature the first time around and I wanted to be sure they would turn out equally fabulously for you all.
I read all kinds of muffin recipes and basically came up with one that used all ingredients I already had…then I liked them so much I made them again 2 days later, a rare occurrence for me – not because I ATE the whole dozen but because I wanted enough in the freezer that even if I DID eat the whole dozen more would be waiting!
I think what really makes these special and delicious is the use of almond flavouring, an idea inspired by Sommer over at A Spicy Perspective– what a great alternative to the traditional vanilla!
Try ’em today, and try ’em again 2 days later. If you try them with a different fruit, let me know if it works just as well!
- 1-2 large pieces of rhubarb, sliced lengthwise then diced (about 1 cup - frozen rhubarb is also ok)
- 1 cup chopped fresh strawberries
- 1 tbsp flour to coat berries
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or more all-purpose)
- 1 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- ¼ cup butter or margarine, softened
- ¼ cup vegetable oil
- ¾ cup sugar
- 1 egg
- 1 cup low-fat sour cream or plain yogurt
- ½ tsp almond extract
- Brown sugar for topping
- Sliced almonds for topping (optional)
- Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners.
- Chop rhubarb and strawberries and toss with 1 tbsp flour (this absorbs the liquid a bit and prevents soggy muffins).
- Combine flours, baking powder, baking soda and salt in small bowl.
- In separate bowl, cream butter, oil and sugar until very smooth. Add egg, sour cream or yogurt, and almond extract; blend well. Gradually beat in dry ingredients until combined. Gently stir in fruit.
- Divide batter over 12 muffins - a good ¼ cup per muffin for nice full cups. Lightly press in some sliced almonds if using, then sprinkle a bit of brown sugar on top. Bake for 16-20 minutes, until tops are golden and toothpick inserted in center comes out clean.
- Store in airtight container for a day or two - for the best storage, store in the freezer and reheat individually as needed.
I used some organic cherry yoghurt that was slightly expired and didn’t want to waste it muffins were delicious
Just made these today with the strawberries and rhubarb from my farm share. They are wonderful! Now I’m dreaming up the other fruit I can make them with!
Halved the white flour and replaced with bran! Still super yummy!!! Thanks!
Good to know it worked, thank you!
Heidi Blanken says
Made these today. They are my new favourite. I didn’t have rhubarb so I used strawberries and blueberries. They turned out soo yummy. I also made your other muffine recipe today, because my son, Jacob, loves them, and he requested them this morning on his way to school. He usually eats two for breakfast, and even asks for them in his lunch.
Made these today with no rhubarb and double the strawberries and they are divine! Thanks for the recipe. :)
Yay, thanks for letting me know!! I actually have a bunch of strawberries in my fridge and was thinking about doing that and wondering how they would work out, so now I know, perfect! :)
I just made these muffins with fresh Ontario strawberries bought at the farmer’s market in St. Jacob and rhubarb from the garden. Delicious!!!! Thanks for the recipe :)
Mmmm… I’ll have to give these a try. I have a really good memory of the raspberry yogurt muffins I could buy from work, and haven’t been able to make anything like them at home. Of course those muffins came from a big pail….
I was thinking maybe it’d be closer to that kind of flavour if you used raspberry yogurt instead of plain since those muffins taste sweeter and more raspberry-ish?
I shall have to get some strawberries to join the rhubarb I just took from the garden and give these a try. I’m sure they’ll be good. Your recommendations always are. :)