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Raspberry Yogurt Cake ...muffins?

I made this moist, dense, almost pound cake like Raspberry Yogurt Cake from epicurious today http://www.epicurious.com/recipes/foo... and I think I'm in love ;)

I made a few subs, lemon juice and zest for the orange juice and peel(1 lone lemon that needed to be used up), and vanilla extract for the almond(forgot I was out) and skipped the glaze.

If I convert this recipe to make them into more portable muffins will I need more leavener or just bake as is but adjust the timing?

TIA for your help :)

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  1. I think you'll be fine with the recipe as is. If the recipe gives sufficient rise in a bundt pan, it surely will in a muffin tin. Recipes that use quick bread technique (combine wet and dry ingredients just until combined) typically require more chemical leavening than recipes like this one using cake technique (cream butter and sugar, beat in eggs) because the creaming incorporates some air.

    1. Isn't it an AMAZING cake?!?!?!? I made this version from Chocolate & Zucchini, and was equally enamored.

      But I never thought of muffins - what a great idea! Do please post back on how they turned out.


      2 Replies
      1. re: AnneInMpls

        Will do (soon as I get more raspberries) - attached is a pic from today's efforts - taken when it came out of the oven but before I unmolded it. Sorry, too busy shuttling kids to/from school to snap another pic before it was devoured. I didn't get a lot of rise...maybe a centimetre and it was darker around the sides than the bottom.

        I think lightening it up (in cals/fat) will be the next variation once I manage to make muffins (2 sticks of butter and three eggs(!)) ...but love it as is. (my bathroom scale however...).

        Definite keeper

        1. re: maplesugar

          That picture looks wonderful!

          >> I think lightening it up (in cals/fat) will be the next variation ...

          Give the Chocolate & Zucchini version a try - it has oil instead of butter, doesn't need to rise, and has ground almonds so is more "heart healthy" (more so if you use low-fat yogurt, though I don't). Still three eggs, though. But it's fabulous....


      2. maplesugar, how did your muffins turn out? I wanted to do French yogurt cake muffins in a the toaster oven...


        1 Reply
        1. re: The Dairy Queen

          TDQ I never did make the muffins. We relocated about 4.5 months after this post...and it got lost in the shuffle. I was thinking about it the other day when a raspberry yogurt muffin recipe popped up on a blog I read regularly.

          I'll have to carve out some time to try both and make good on my promise to report back :)

        2. Dairy Queen, thanks for bumping this thread. I missed it the 1st time around. Looks like a perfect recipe for Valentines Day, with the raspberries. And, I've got an open container of yoghurt in the fridge that I am trying to use up.

          1 Reply
          1. re: masha

            Please do report back, masha and maplesugar. It sounds delicious, right?


          2. I made this cake as a bundt this morning with blackberries and it really is delicious. I see no reason why as muffins the recipe wouldn't work..we just prefer bundt cakes.

            1. I am planning to make this cake this weekend. Instead of a single bundt cake, however, I'd prefer to make 2 loaf cakes. Is this feasible? Approximately how long should they bake if I divide the batter into 2 loaf pans? The original recipe for using a bundt pan says 1hr, 10 min.

              Thanks all.

              10 Replies
              1. re: masha

                this yogurt cake is infinitely adaptable -- various fruits, different flavored yogurts, etc. its original incarnation was something so simple that french schoolchildren were taught to make it, using a yogurt jar as the measure for everything else in the cake. go forth without fear. :)

                this is a go-to cake for me since it comes together in a snap. also, for the most part, muffins are just small quickbreads.

                here's a handy-dandy chart for baking pan conversions:


                1. re: hotoynoodle

                  Thanks but the chart does not really address my question of the cooking time adjustment. (I've made the Dorie Greenspan yoghurt cake recipe many times in a loaf pan. I'll take a look at that recipe.)

                  1. re: masha

                    masha, the bundt cake took an hour 10 in my oven. for two loaf pans going in at the same time at the temp suggested in the recipe I'd go 45 mins and then check the oven...adjust accordingly from there.

                2. re: masha

                  So I made this recipe today, with just a few modifications -- substituted blueberries and blackberries for the raspberries; did half tsp vanilla and half tsp almond extract; and reduced the sugar by 1/4 cup -- I.e., 1-1/2 cup rather than 1-3/4 cups. And, as planned, I baked the cake in 2 loaf pans rather than in a bundt pan. The baking time took longer than I anticipated -- about 1hour 10 minutes. My oven is bit slow, so it's not uncommon that a cake takes 5 minutes longer but this was quite a bit longer than I'd expected and the inside was still slightly moist when I took it out. I let the cakes sit another 5 minutes in the pans before turning them out on a cooling rack.

                  That said the results are very good. A more tender crumb than the Dorie Greenspan yoghurt cake I typically make, presumably because it uses butter rather than oil. Will make it again.

                  1. re: masha

                    Excellent and glad the recipe worked out. always better to side on the less oven time than more. so next time you're way ahead of the game too. I found the bundt very moist as well, I only used blackberries and they gave off alot of juice. Each day the cake has gotten moister. Do you think the amount of fruit and adjustment to the dry ingredients slightly may have contributed to the loaves needing more time.

                    1. re: HillJ

                      HillJ, now that I think of it, there may have been 3 sources of excess moisture. First, I did use slightly more berries than the recipe's 2-1/2 cups and the fruit was a bit over-ripe. Second, I forgot to rinse the berries until I was assembling all my ingredients when I rinsed them in a colander, but there certainly were some water droplets that were clinging to some of the berries. Third, in measuring the yoghurt, I first stirred in the whey that had pooled on the top of the container, which is how I always measure yoghurt unless the recipe says to drain first.

                      On the other hand the cake's texture is really lovely, so it wasn't a problem other than my paranoia as it was baking that it would be a failed experiment.

                      1. re: masha

                        Did you toss the berries in the 1/2 cup of flour after you rinsed them/dry and then into the batter?

                        This morning the bit of cake that was left was soggy, so I toasted it.

                        1. re: HillJ

                          I did toss them in the flour and they were distributed nicely throughout the cake. (I doubt our cake will sit around long enough to get soggy, as I froze one of the loaves as soon as it had cooled off. That was the main reason that I wanted to make 2 loaves rather than one bundt.)

                    2. re: masha

                      I made this cake again tonight, mainly because I've had a pomegranate sitting in my fridge forever that needed to be consumed. So instead of raspberries, I used pomegranate seeds and blueberries. Otherwise, I made it the same as last time, in 2 loaf pans rather than a single bundt (also reducing the sugar by 1/4 cup, substituting vanilla for 1/2 of the almond extract in the batter, and omitting the glaze).

                      The pomegranate gave a nice tart edge. This is definitely entering the regular repertoire.