Raspberry Yogurt Muffins

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 4 tablespoons unsalted butter, softened (1/2 stick)
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract or 1/4 teaspoon vanilla bean paste
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1/2 cup plain yogurt
• 1/2 cup fresh raspberries or 1/2 cup frozen raspberries
• 2 tablespoons raspberry jam, seedless
• 1 tablespoon raspberry jam, seedless
• 1 cup powdered sugar

Recipe

• 1 preheat the oven to 350°.
• 2 lightly grease muffin tins or use paper liners.
• 3 in an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
• 4 sift the remaining dry ingredients together in a bowl.
• 5 add the egg to the butter mixture and blend until combined.
• 6 add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
• 7 fold in the whole raspberries and jam until evenly mixed.
• 8 spoon the batter into the muffin tins, filling them to the top.
• 9 bake for 25-30 minutes, until a pick comes out clean.
• 10 allow the muffins to cool 10 minutes while you make the glaze.
• 11 whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
• 12 slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
• 13 remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.