Claire's Raspberry Muffins

Claire's Raspberry Muffins

Follow these simple steps to make these delicious light and fluffy raspberry muffins. The perfect way to start your day - with a dollop of Arla Skyr high protein, low fat yogurt!


Step 1
  • Preheat oven to 220°c and line a muffin pan with 12 muffin cases.
Step 2
  • To make the crumb, take the melted butter, oats, sugar and zest of a lemon, mix together and set aside for later.
Step 3
  • In a bowl whisk together the flour, sugar, baking powder, and salt
Step 4
  • In a separate bowl whisk together the yogurt, lemon juice, oil, eggs, vanilla and zest until combined.
Step 5
  • Fold the dry ingredients into the wet with a spatula and mix until just combined (don’t over mix).
Step 6
  • Gently mix the raspberries into the batter until they are evenly through the batter.
Step 7
  • Divide the batter equally between the 12 cases and sprinkle the crumb on the top of each one.
Step 8
  • Bake the muffins for 9 minutes at 220°c then reduce the heat to 180c for 25 minutes.
Step 9
  • Let the muffins sit in the pan for 10 minutes then move them to a wire rack to finish cooling.
Claire's Raspberry Muffins Recipe

Make more of your morning with Claire's raspberry muffins.


Plain flour
2 cups
Caster sugar
1 cup
Baking powder
2½ tsp
Fine salt
½ tsp
Arla® Skyr Natural yogurt
180 ml
Fresh lemon juice
2 tbsp
Vegetable oil
180 ml
Large eggs
Vanilla essence
2 tsp
Fresh lemon zest
2 tbsp
Cup of fresh raspberry
Crumb top
Melted butter
25 g
Plain flour
40 g
Granulated sugar
40 g
Zest of 1 large lemons
Of oats