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.

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Preparation 10 min
Baking 25 min
Servings 6 to 8 muffins
Level Débutant

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

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La photo représente l'ustensile : Plaque de cuisson

Preparation steps

Step 1
Preheat the oven to 180°C (350°F).
In a bowl, mix the flour, baking powder, and sumac.
Step 2
In another bowl, whisk together the eggs, sugar, yogurt, oil, and vanilla extract.
Step 3
Gradually incorporate the dry ingredients into the wet mixture.
Step 4
Gently fold in the raspberries.
Pour the batter into muffin tins and bake for 20–25 minutes, until a toothpick inserted comes out clean.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 25 min