Heartland Raspberry Yogurt Muffins

Heartland Raspberry Yogurt Muffins 1

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

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

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

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
Heartland Raspberry Yogurt Muffins

Heartland Raspberry Yogurt Muffins


January 20, 2013

Adapted from The Heartland Cafe Cookbook.

  • Makes: Makes 1 1/2 dozen muffins.


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)


1Preheat 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.

2The 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.

3Fill 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.


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37 comments on “Heartland Raspberry Yogurt Muffins

  1. Ann
    January 20, 2013 at 6:13 pm

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

  2. Laurel
    January 20, 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.
    January 20, 2013 at 7:43 pm

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

  4. Leslie
    January 20, 2013 at 9:17 pm

    Sweet! A little breakfast treat, thx

  5. Mark
    January 21, 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
    January 21, 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
    January 21, 2013 at 10:36 pm

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

  8. ashley
    January 22, 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)
    January 22, 2013 at 10:54 am

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

  10. Stephanie
    January 22, 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
    January 22, 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
    January 23, 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.

  13. Christine
    January 23, 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
    January 24, 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
    January 30, 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
    February 1, 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
    February 2, 2013 at 3:11 pm

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

  18. Ashley
    February 3, 2013 at 4:16 pm

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

  19. ashley
    February 23, 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.

    • Julie
      February 24, 2013 at 8:24 am

      Ashley – so glad you liked them!

  20. Patti
    March 21, 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!

  21. Jean
    March 22, 2013 at 8:45 pm

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

  22. Janice
    May 7, 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?

  23. Janice
    May 7, 2013 at 8:21 pm


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

    • JennyW
      April 22, 2020 at 7:46 pm

      Hello Janice! I’m seven years late here, but did you ever find a copy of the recipe? I have a well-loved copy of the Heartland cookbook and would be happy to send you some photos of the Sweet Dough and Cinnamon Bun pages (complete with years of flour and cinnamon stains).

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  25. Isabelle
    October 16, 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!!!

  26. Rachelle
    January 12, 2014 at 7:50 pm

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

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  28. Pam
    November 2, 2016 at 5:51 pm

    Do you have to store the muffins in the refrigerator?

    • Julie
      November 7, 2016 at 10:00 am

      Baked goods, no – they go stale more quickly in the refrigerator!

  29. Anonymous
    September 18, 2017 at 5:18 am

    Any recs for how to cut down the sugar? I usually would do honey… and extra vanilla. How to adjust the dry ingredient part. Though?

    • Julie
      September 18, 2017 at 10:38 am

      Just cut back until it suits your taste! You could use honey, but use less as it’s sweeter than sugar..

  30. Stephana Bobey Poulsen
    October 28, 2017 at 9:11 am

    Hi Julie, You have no idea how many times I Google something I’m craving and your website is the first to pop up with EXACTLY what I’m looking for. Last week it was chocolate zucchini cake in the bundt pan but I split it into loaves and gave one to a friend. Anyway, my husband, before we were married (about 1000 years ago I think) used to live in the apartment on top of Heartland in Kensington. I went to sleep last night dreaming of sending Todd down for raspberry muffins in the morning. I had the original recipe somewhere for awhile but alas… And then on my very first attempt this morning I googled yours. Oven pre-heating now. I don’t know what I’d cook/bake without you! Love ya babe. 🙂

    • Julie
      October 31, 2017 at 1:39 pm

      Wow! That’s a crazy awesome story. I never lived in that neighbourhood, but remember seeking out those muffins too!

  31. Elena
    August 12, 2018 at 11:24 am

    I have so many fresh raspberries from the garden that I need to use up. Is it ok to use fresh berries instead of frozen for these?

  32. Mary Kate
    January 30, 2020 at 5:48 pm

    I have the same question as Elena, as I’m hoping to use up some fresh raspberries.

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