Moist muffins made with vanilla yogurt, loaded with dried cherries, blueberries, and cranberries.
I just gotta say, these muffins are banging.
Yeah, that just happened…
I often get so caught up in my work that I forget to eat. It happens so frequently that I decided enough is enough. I can’t go around starving myself all day just because I’m busy. So I whipped up a beautifully delicious muffin to have close by as a snack. These muffins contain loads of mixed berries and tons of flavor.
The base for these Mixed Berry Vanilla Yogurt Muffins is basically a standard muffin recipe. No mixer is needed. The steps to make them is simple; combine all the wet ingredients, combine all the dry ingredients, make a well in the center of the dry ingredients, pour the wet into the well, and mix them together. It is important to remember not to over mix the batter. I know I stress this all the time. And you are probably tired of hearing it, but it’s vital. If you over mix, the muffins will be tough.
I used only a little bit of butter in this recipe, so in order to keep the muffins extra moist I mixed in a lot of vanilla yogurt. Not only does this add moisture, it adds flavor.
Just before putting the muffins in the oven, sprinkle the tops with coarse sugar. I use turbinado sugar also known as sugar in the Raw. It adds a bit of extra sweetness to the muffin tops. That’s my favorite part.
These muffins are packed full of dried berries. I wanted a ton of them in each bite. I even added a few extra to the tops to make them look pretty. Even though I used dried fruit, you can most certainly get away with using fresh or frozen fruit. However, those could end up discoloring your batter.
Once the muffins are done baking, remove them from the pan immediately. If you allow them to cool in the pan, the bottoms will become soggy from condensation. No one likes a soggy muffin, right?
These Mixed Berry Vanilla Yogurt muffins are so easy, I’m sure they will become your favorite.
Mixed Berry Vanilla Yogurt Muffins
- 3 tablespoons unsalted butter, melted
- 1 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup milk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried mixed berries such as cherries, blueberries, cranberries (plus 1/4 cup for topping)
- 2 tablespoons course sugar
- Preheat oven to 400ºF degrees. Spray a 12 cup muffin pan with cooking spray or line with paper liners; set aside
- In a medium bowl, combine butter, yogurt, vanilla extract, egg, and milk; set aside.
- In a separate larger bowl, combine flour, sugars, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Add yogurt mixture to flour mixture, stir just until barely moistened. Gently fold in the mixed berries.
- Spoon batter into prepared muffin pan, filling each cup 2/3 full. Top each muffin with a few extra berries. Sprinkle coarse sugar evenly over each muffin. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately, and allow them to cool on a wire rack.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.