Raisin-Yogurt Muffins
Soft, moist raisin-yogurt muffins with a tender crumb and lightly sweet flavor, perfect for breakfast or snacks, appealing to both kids and adults alike.
Ingredients
Instructions
- Heat oven to 450°F.
- Grease 12 muffin cups or use paper liners.
- In one mixing bowl, cream together softened margarine, sugar, and salt until light and fluffy.
- In another bowl, beat eggs and blend in plain yogurt, baking soda, and sifted flour.
- Add the egg mixture to the sugar and margarine mixture and stir only to blend.
- The batter will be slightly lumpy.
- Add the raisins during the last few strokes of mixing.
- Fill each muffin cup two-thirds full.
- Bake at 425°F for about 15 minutes.
Tips & Substitutions
For a healthier twist, consider substituting half of the margarine with unsweetened applesauce or using Greek yogurt instead of plain yogurt for added protein. If you prefer a little spice, adding a teaspoon of cinnamon can enhance the flavor. Make sure to not overmix the batter to keep the muffins light and fluffy. Also, feel free to replace raisins with other dried fruits like cranberries or chopped dates.
Serving Suggestions
These Raisin-Yogurt Muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with a cup of tea or coffee. For a complete meal, consider serving them alongside a fresh fruit salad or yogurt parfait. Browse more American recipes for additional inspiration.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. To reheat, microwave for about 15-20 seconds or let them thaw at room temperature for a few hours before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Yogurt Muffins contains roughly 246 calories, with 1g protein, 14g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 1174mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser. For the best results, try using a blend of half whole wheat and half all-purpose flour to maintain some lightness while increasing the nutritional value.
What can I substitute for margarine?
If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or coconut oil. Both alternatives will provide a rich flavor and moisture to the muffins. Just ensure that they are softened to make the creaming process easier.
How can I make these muffins vegan?
To make these muffins vegan, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg). Use a plant-based yogurt and margarine or coconut oil as a substitute. This will keep the muffins moist and fluffy while adhering to a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).