These High Protein Raspberry Thumbprint Muffins are a weekly prep dream. Made with Greek yogurt for a serious protein boost, they bake up soft and fluffy with a jammy raspberry preserve surprise hidden in the center of every single one. Naturally sweetened with maple syrup and finished with a hint of almond extract — they taste indulgent but are totally wholesome.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup Greek yogurt
- ⅓ cup maple syrup
- ¼ cup melted butter
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp almond extract
- Raspberry preserves (about 1 tbsp per muffin)
Directions
- 1
Preheat oven to 375°F. Grease a muffin tin and line with muffin liners.
- 2
In a large bowl, whisk together the Greek yogurt, maple syrup, melted butter, eggs, vanilla extract, and almond extract until smooth.
- 3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 4
Add the dry ingredients to the wet ingredients and mix until just fully incorporated — do not overmix.
- 5
Spoon a layer of batter into the bottom of each muffin liner, filling about one-third of the way.
- 6
Add 1 tablespoon of raspberry preserves to the center of each muffin.
- 7
Top with additional batter to cover the preserves and fill the liners about two-thirds full.
- 8
Bake at 375°F for 15 minutes, or until a toothpick inserted into the edge (not the jam center) comes out clean. Let cool in the pan for 5 minutes before transferring.
Tips & Variations
- ✦Don't overmix the batter — stir just until the flour disappears for the fluffiest texture.
- ✦Any flavor of preserves works great here: strawberry, blackberry, or apricot are all delicious swaps.
- ✦Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These also freeze beautifully.
- ✦For extra protein, use a high-protein Greek yogurt like Chobani or Fage 0% — it won't change the texture at all.