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
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Baking 25 min
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Servings 6 to 8 muffins
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Level Débutant
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Energy ≈ 270 kcal / serving
Ingredients
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Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 25 min
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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
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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.
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Gradually incorporate the dry ingredients into the wet mixture.
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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
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