Yogurt, Raspberry and Sumac Muffins – Moist and Tangy
Discover moist yogurt muffins bursting with raspberries and brightened by a hint of tangy sumac. This simple recipe delivers bakery-style texture and a unique flavour twist, perfect for breakfast spreads, snack boxes or relaxed weekend brunches.
-
Preparation 10 min
-
Baking 25 min
-
Servings 6 to 8 muffins
-
Level Débutant
Ingredients
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Ustensils
Affiliate links
Preparation steps
- Baking information
-
Temperature180°C
-
Heat rotary
-
Baking time 25 min
-
Your comments
Yogurt, Raspberry and Sumac Muffins – Moist and Tangy
Discover moist yogurt muffins bursting with raspberries and brightened by a hint of tangy sumac. This simple recipe delivers bakery-style texture and a unique flavour twist, perfect for breakfast spreads, snack boxes or relaxed weekend brunches.
Ingredients
- Flour : 150 grams
- Baking powder (Sachet) : 1/2
- Plain yogurt : 100 grams
- Cane sugar : 80 grams
- Eggs : 2
- Neutral oil : 60 milliliters
- Sumac : 1 teaspoon
- Vanilla Extract : 1 teaspoon
- Raspberries (Fresh or frozen) : 100 grams
Preparation steps
-
Preheat the oven to 180°C (350°F).
In a bowl, mix the flour, baking powder, and sumac. -
In another bowl, whisk together the eggs, sugar, yogurt, oil, and vanilla extract.
-
Gradually incorporate the dry ingredients into the wet mixture.
-
Gently fold in the raspberries.
Pour the batter into muffin tins and bake for 20–25 minutes, until a toothpick inserted comes out clean. - Temperature: 180°C
- Heat: rotary
- Baking time: 25 min