Heartland Raspberry Yogurt Muffins

Heartland Raspberry Yogurt Muffins 1 Heartland Raspberry Yogurt Muffins

So, you’d like some Heartland Cafe Raspberry Yogurt Muffins, you say? I didn’t at all mind stirring up a batch – they’re a perfect fit with my coffee and carb cleanse.

Heartland Raspberry Yogurt Muffin Collage Heartland Raspberry Yogurt Muffins

If you haven’t had them, these are nubbly muffins, thanks to the old-fashioned (large flake, not steel-cut) oats, but despite the quantity of oats they don’t quite come across as what you might otherwise envision as an oatmeal muffin. They’re hearty without being heavy; the oats almost melt away despite not having been soaked first, which many recipes do. I’m not convinced quick oats would produce the same texture, although I’m sure they’d be delicious either way.

Heartland Raspberry Yogurt Muffins 3 Heartland Raspberry Yogurt Muffins

The quantity of oil seems large until you compare it to the quantity of eggs, yogurt, flour and oil – it makes a large batch – 18 generous muffins – which keep well and are easily frozen. Of course it could be blueberries in these muffins, or rhubarb, plucked and chopped as soon as they poke through the ground, or chunks of ripe peach. The recipe instructs them to be baked at 350F for 25 minutes, but on the second batch I turned the oven up to 400F and liked the results better – in 20 minutes they were higher, springier and more golden than the first. (The front row middle muffin below was baked at a higher temp, if you can visually tell the difference.)

Heartland Raspberry Yogurt Muffins 2 Heartland Raspberry Yogurt Muffins

And I do like them with raspberries, not only because the combination reminds me of those early days in my relationship with coffee. One day soon I’ll add a handful of white chocolate chunks, too.

Heartland Raspberry Yogurt Muffins

Adapted from The Heartland Cafe Cookbook.

3/4 cup canola or other mild vegetable oil
1 cup brown sugar
3 large eggs
2 cups plain yogurt
3 cups all-purpose flour
2 – 2 1/2 cups oats (old fashioned, if you have them, or quick)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups frozen raspberries (don’t thaw them)

Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.

Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool. Makes 1 1/2 dozen muffins.

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January 20 2013 05:20 pm | bread and breakfast

29 Responses to “Heartland Raspberry Yogurt Muffins”

  1. Ann on 20 Jan 2013 at 6:13 pm #

    Thank you Julie! I’ll be making these this week!

  2. Laurel on 20 Jan 2013 at 6:48 pm #

    These look so delicious! I love muffins, and try to bake a breakfast goodie once a week. I have a recipe for an applesauce/butternut squash oatmeal muffin, but of course I don’t always have those two on hand. I can’t wait to try this.

  3. Erica B. on 20 Jan 2013 at 7:43 pm #

    Thank you Julie!!! Checking the freezer now hoping I have raspberries :D

  4. Leslie on 20 Jan 2013 at 9:17 pm #

    Sweet! A little breakfast treat, thx

  5. Mark on 21 Jan 2013 at 5:47 pm #

    They look great…i have a batch in the oven now.
    Do you know how may calories are in each muffin? (Or how i would calculate it?

  6. Voula Martin on 21 Jan 2013 at 5:59 pm #

    Always on the lookout for more wholesome muffins and I love these! Except I didn’t read the recipe through before I started and ran short of berries. Fortunately had frozen mango chunks in the freezer that did the trick. Thanks for yet another great recipe, Julie!

  7. Kathy on 21 Jan 2013 at 10:36 pm #

    Does it matter if you use full-fat, light or non fat yogurt?

  8. ashley on 22 Jan 2013 at 9:38 am #

    yaey i’m so happy you posted this! i was hoping you would. can’t wait to try it!

  9. Kelly Senyei (Just a Taste) on 22 Jan 2013 at 10:54 am #

    These look so moist and flavorful! Love the yogurt addition!

  10. Stephanie on 22 Jan 2013 at 6:23 pm #

    These look amazing! I’m always looking for a hearty muffin recipe to have on hand – perfect for on the go snacks! Can’t wait to try this one out.

  11. Jen on 22 Jan 2013 at 9:00 pm #

    what’s your ‘secret’ for a raspberry muffin batter than isn’t pink after mixing the raspberries in … never fails, for me it’s always pink.

  12. Molly on 23 Jan 2013 at 7:12 am #

    Made these last night.
    Loved these last night.
    Even those who won’t eat anything.
    We may become muffin-makers, yet.
    Thx!
    M

  13. Christine on 23 Jan 2013 at 12:33 pm #

    These looks delicious! I have discovered that muffins are the perfect thing to pop in my son’s mouth before his early morning hockey practices. No more waiting at the table for 15 minutes for him to finish his Shreddies at 6 am. I’m going to try these this week.

  14. Cora on 24 Jan 2013 at 2:46 pm #

    Made these with margerine instead of oil, used 0% greek yogurt and blueberries and they are AMAZING! It made 24 generous muffins.

    Nutrition Information
    Calories: 190
    Total Fat: 4.9g
    Total Carbs: 29.5g
    Fiber 2.1g
    Sugars 10.9g (this will vary depending on what berries you use – calculated using blueberries)
    Protein: 5.5g
    Calcium: 4.3%
    Vitamin A: 5.9%
    Iron: 7.7%

  15. Amy on 30 Jan 2013 at 10:35 am #

    I made these for a work function today, and they were a hit! Thanks so much for the recipie :)

  16. Diane on 01 Feb 2013 at 9:59 am #

    Made these this morning and they are fabulous. We love muffins but these are exceptional! Thanks for sharing.

  17. Mary on 02 Feb 2013 at 3:11 pm #

    Thank you. They look great! Can’t wait to try these!

  18. Ashley on 03 Feb 2013 at 4:16 pm #

    I love these muffins! They were my Heartland staple, cannot wait to make them!

  19. ashley on 23 Feb 2013 at 8:53 pm #

    made these today! i used half white whole wheat flour, and mixed frozen berries (blackberries, raspberries, blueberries). delicious!! love them.

  20. Julie on 24 Feb 2013 at 8:24 am #

    Ashley – so glad you liked them!

  21. Patti on 21 Mar 2013 at 12:34 pm #

    So good-made a batch this morning. Substituted 1/2 spelt flour and went with your 400 degree temp/time recommendation. I’m happy to have found your blog with lots more great recipes to try. Thanks Julie!

  22. Jean on 22 Mar 2013 at 8:45 pm #

    I made these muffins this evening, and they are absolutely fantastic!

  23. Janice on 07 May 2013 at 8:20 pm #

    Julie-Do you have the Heartland Cafe cinnamon bun recipe? With the delicious orange glaze (+ wholewheat flour too, I believe)…. I do not know if it is in the cookbook or not. I’ve been desperately trying to find a copy of the cookbook (sadly, now out of print). The library copy appears to have gone missing from their shelves for over a decade.Yes, that is how long I have been searching, if not longer.

    My family is deperate for this recipe!

    Can you help?

  24. Janice on 07 May 2013 at 8:21 pm #

    Um.

    We’re actually “desperate” for the recipe…not deparate (!)

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  26. In Search of the Perfect Muffin Top: Summer Berry Muffins | Squash Blossom Kitchens on 29 Jul 2013 at 7:40 am #

    […] Raspberry Yogurt Muffins by Dinner with JulieĀ (I used half raspberries and half blueberries) […]

  27. Isabelle on 16 Oct 2013 at 10:58 pm #

    I substituted plain yogurt for raspberry fat free yogurt and it tastes absolutely amazing! Thank you for your good recipe!!!

  28. Rachelle on 12 Jan 2014 at 7:50 pm #

    Just made these with coconut instead of oats and blackberries instead of raspberries :) awesome recipe!

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