Description
These yogurt raisin muffins are soft, lightly sweet, and honestly hard to mess up. It’s one-bowl baking that feels cozy, familiar, and just right with a cup of tea.
Ingredients
Units
Scale
- 2 1/4 cups self-raising flour (525 ml)
- 3/4 cup oil (175 ml)
- 2 large eggs
- 1 1/2 cups sugar (350 ml)
- 1 1/2 cups plain yogurt (350 ml)
- 3/4 cup raisins (100 g)
- A handful of sliced almonds, for topping
- Optional: 1/2 tsp cinnamon for topping
Instructions
- Heat the oven to 350°F (180°C) and line a 12-cup muffin pan or lightly grease it.
- In a large bowl, add 2¼ cups self-raising flour, ¾ cup oil, 2 eggs, 1½ cups sugar, and 1½ cups plain yogurt.
- Gently mix everything until just combined. Don’t overmix here.
- Stir in ¾ cup raisins, keep aside a small handful to scatter over the tops later.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full, so they rise nicely without spilling over.
- Sprinkle the tops with the reserved raisins, a few sliced almonds, and a light dusting of ½ tsp cinnamon (divide between all the muffins), if using.
- Bake for 15 to 18 minutes, until the tops are lightly golden and a skewer inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then move them to a rack to cool completely. Or don’t. They’re really good while still warm.
Notes
Created, prepared, tried, and tested by Aneesah
