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Orange Olive Oil Greek Yogurt Berry Muffins
These healthy Greek Yogurt Berry Muffins with orange and olive oil taste so fresh and fruity with the softest texture. They are moist and tender, not too sweet with just ½ cup of maple syrup and bursting with flavor!
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240g) full fat plain yogurt
- ½ cup (150g) pure maple syrup
- ⅓ cup (80ml/65g) extra virgin olive oil (or any liquid cooking oil)
- 2 large eggs, at room temperature
- ¼ cup (60ml) orange juice
- 1 tablespoon orange zest
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (180g) mixed mulberries or blackberries (halved) and raspberries
- 2 tablespoon coarse raw sugar for sprinkling on top
Instructions
- Preheat the oven to 400°F. Line a standard 12 cup muffin pan with paper liners.
- Combine dry ingredients. Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
- Combine the wet ingredients. Combine Greek yogurt, maple syrup, olive oil, eggs, orange juice, orange zest and vanilla extract in another large bowl and whisk until smooth and evenly combined. Add the dry ingredients to the bowl with the wet ingredients and stir together gently with a large spatula until mostly incorporated. Before all of the flour is combined, add the berries and fold them through until evenly distributed.
- Use a large cookie scoop or two spoons to divide batter evenly into the prepared muffin liners, filling them so they are all the way full. Sprinkle extra chocolate chips and a generous sprinkle of coarse sugar over top.
- Bake for 5 minutes, then lower the oven temperature to 375 and bake for another 12-17 minutes until golden on top and a skewer inserted into the center comes out clean. They should feel firm to the touch. Do not over-bake. Remove the pan from the oven and let cool for 5 minutes, then transfer muffins individually to a wire rack to cool.
