Raspberry Yogurt Muffins

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READY IN: 1hr 15mins
YIELD: 8 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°.
  • Lightly grease muffin tins or use paper liners.
  • In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
  • Sift the remaining dry ingredients together in a bowl.
  • Add the egg to the butter mixture and blend until combined.
  • Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
  • Fold in the whole raspberries and jam until evenly mixed.
  • Spoon the batter into the muffin tins, filling them to the top.
  • Bake for 25-30 minutes, until a pick comes out clean.
  • Allow the muffins to cool 10 minutes while you make the glaze.
  • Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
  • Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
  • Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.
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