Raspberry Vanilla Nut Muffins

Bursting with fruity goodness and nutty crunch, these Raspberry Vanilla Nut Muffins are the ultimate sweet treat for breakfast, brunch, or a midday snack. Made with plump, juicy raspberries, rich vanilla extract, and a delightful mix of chopped nuts like almonds, pecans, or walnuts, these muffins are a symphony of textures and flavors. The base of fluffy Greek yogurt and melted butter ensures a moist crumb, while a sprinkle of coarse sugar creates a golden, crispy topping. Quick and easy to whip up in just 15 minutes, these muffins bake to perfection in under 25 minutes, delivering bakery-worthy results right from your oven. Perfectly portable and freezer-friendly, they’re a must-try for anyone looking to elevate their homemade baked goods.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.33 cups unsalted butter (melted and cooled)
• 1 cups plain Greek yogurt
• 2 units large eggs
• 2 teaspoons vanilla extract
• 1.5 cups fresh raspberries
• 0.5 cups chopped nuts (e.g., almonds, pecans, or walnuts)
• 2 tablespoons optional: coarse sugar for topping

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3

In a separate medium bowl, whisk together the melted butter, Greek yogurt, eggs, and vanilla extract until smooth and combined.

Step 4

Pour the wet ingredients into the dry ingredients, and gently fold them together using a spatula. Be careful not to overmix; the batter will be thick.

Step 5

Gently fold in the raspberries and chopped nuts until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with a pinch of coarse sugar for a sweet, crunchy topping.

Step 7

Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1100.2 grams (1100.2g)

Amount per serving	% Daily Value*
Calories	2909

Total Fat 114.40g	147%
Saturated Fat 50.10g	251%
Polyunsaturated Fat 0.20g
Cholesterol 569mg	190%
Sodium 2353mg	102%
Total Carbohydrate 409.50g	149%
Dietary Fiber 23.90g	85%
Total Sugars 196.00g
Protein 74.00g	148%

Vitamin D 80IU	400%
Calcium 491mg	38%
Iron 17mg	92%
Potassium 1305mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 10.0%

Carbs: 55.3%