Raspberry Vanilla-nut Muffins

READY IN: 35mins
Recipe by Diana Adcock

Fast, easy and oh so rich tasting-enjoy!

Top Review by Roosie

I haven't tasted these yet, but they smell great and I'm sure they *taste* great, but they just didn't seem to rise to the occasion. They look rather flat rather than having the characteristic dome-tops of muffins and are a little dense, it seems. I don't know enough about kitchen chemistry, but I am looking at my Baker's Dozen cookbook and it recommends 1tsp baking powder for every cup of flour (unless there are heavy ingredients like chocolate chips, raisins, fruit etc. (and I would consider the raspberries to be in this catagory) wherein it suggests you use 1.5tsp for every cup of flour.) Also, it reccommends that you use 1/4tsp baking soda per cup of flour or up to 1/2tsp per cup of flour if you have the afore mentioned heavy ingredients. That was really the only problem, and as I said before I'm sure they taste wonderful- they're just looking a little more like cookies than muffins, almost. I used almond extract, not hazelnut but I figured that the extract amounts being Tablespoons was a typo because 2TBS total of extracts seems like a WHOLE LOT. I also used frozen, partially thawed raspberries rather than fresh.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease a 12 count muffin tin.
  3. In a medium bowl mix flour, baking powder, baking soda, salt and sugar together and set aside.
  4. In a large bowl mix together the yogurt, eggs, extract's, oil and milk.
  5. Whisk well.
  6. Add the liquid ingredients to the dry ingredients, stirring constantly until well incorporated.
  7. Fold in Raspberries.
  8. Fill each muffin tin 3/4 full and bake for 25 minutes, or until set and golden brown.

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