It had been playing on my mind that a few posts from way back when I started blogging just didn’t do the recipes any favours. Either the writing or the photography let them down or I hadn’t included the recipe in a user friendly format.

As we all too often eat with our eyes and most of us like our lives to be made as easy for us as possible, here comes an updated post all about my friend Kath’s amazingly moist raspberry ripple muffins. Perfect for weekend breakfasts and easy peasy to whip up in no time.


Kath gave me her recipe years and years ago when I was looking for a really moist cupcake. Even though I present the recipe to you as a standalone muffin do be aware that it works splendidly as a cupcake too. That would be because they aren’t very sweet and that means you can be more extravagant and generous with the frosting you choose to top them with.

When I am making them as a cupcake, I like them to be a bit flatter on top so I make the batter a little runnier by using a cup of Greek yogurt and ¼ cup milk to thin it down a little instead of all yogurt. Kath’s original recipe uses mashed banana which is mixed into the batter but I can’t stand banana bread so I have always used raspberries instead. I think blueberries would work very well too.


Not only are these muffins a very versatile recipe they also a very well behaved one too. It makes quite a large batch of batter but if like me, you can only accommodate one standard 12 cup muffin pan in your oven at once then fear not. It stands on the counter top and no harm befalls the muffins which have to wait their turn for baking in the oven.

It makes 20-24 regular sized muffins (depending on whether you want them flat or domed) and you would get at least 48 mini muffins from a single batch. I used baking cups for this batch which are very sturdy little cupcake wrappers which do not need to be used with a muffin pan. A revelation! Especially if you are impatient and want to cook the whole batch in one go as you can just stand them on a nice, big baking sheet. Simples.


Raspberry Ripple Muffins
Servings: 20
: 155 kcal
Author: Just Jo
  • 3 cups self raising flour
  • cups caster sugar
  • 3 tsp baking powder
  • 2 large eggs
  • 1 cup vegetable oil
  • cups Greek yogurt*
  • cups fresh or thawed frozen raspberries
  • *=if your yogurt is very stiff and thick you will need to take out a few tbsps and add back the same amount of milk.  Beat the yogurt and milk together well until you get a creamy, looser texture.
  1. Blitz your raspberries in a food processor then sieve very well to get all the raspberry puree and none of the pips.
  2. Whisk the flour, baking powder and sugar together.
  3. Whisk the eggs, oil and yogurt together.
  4. Mix the wet into the dry ingredients and stir until just combined - never over work muffin batter or it will go tough on you.  A few dots of flour are acceptable.
  5. Pour over your raspberry puree on top of the lumpy batter and with a large spatula, fold it in only ONCE then stop!  Over mixing will lose the ripple - I prefer to oil an ice cream scoop and ensure I take a little puree and a little batter with each scoop.
  6. Dollop the batter into muffin cases or baking cups (see post for details on the cups).  The batter rises very well so only fill the cases half full if you plan on frosting them or you will end up with muffin tops.  For your bog standard muffin shape, fill each case to ¾ full.
  7. Bake at 160°C for 20-25 minutes.
  8. Cool on a rack briefly before eating.  They do keep very well for upto 5 days but are almost best within 24 hours. Enjoy!
Recipe Notes

Adapted from my pug-puppy loving, pastry chef, lovely friend Kath

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