With a base recipe that bakes up perfectly fluffy and just-sweet-enough muffins, and 6 options to add flavors from fruit, veggies, spices, and chocolate chips, this Yogurt Muffin recipe is as versatile as it is delicious!
Yogurt Muffins
I love muffins for snacks and easy breakfasts and I am so happy to now have a basic muffin recipe that’s as good plain as it is with added flavorings. These are super fluffy and my kids love when I make a batch that has a few different flavors—so they each get to have their favorite flavor!
This muffin recipe works so well because the addition of yogurt makes them moist and tender, and it also adds a nice dose of protein, calcium, and probiotics.
And then with the optional additions of blueberries, strawberries, cherries, chocolate chips, or carrots and raisins, you can sort of chose your own flavor adventure each time you make a batch!
Ingredients You Need
- all-purpose flour
- whole-wheat flour
- baking powder
- baking soda
- salt
- whole milk plain Greek yogurt
- maple syrup
- unsalted butter
- eggs
- pure vanilla extract
TIP: I prefer the moisture that whole milk yogurt adds in this recipe. I highly recommend against using nonfat if possible.
Step-by-Step Instructions
Here’s a look at the process involved in this recipe. Scroll down to the bottom of the post for the full information.
- Choose your add-ins.
- Stir together the wet ingredients.
- Stir in the dry ingredients.
- Add the add-ins—either using one for the whole batch or a few and dividing up the batch.
- Place into a greased muffin tin.
- Bake!
TIP: I like to make a batch with a few different flavors, so I divide up the batter as shown here. You can do a batch all in one flavor or you can stir 1 tablespoon of any add-in into each muffin cup.
Frequently Asked Questions
I prefer to use plain whole milk Greek style yogurt in this recipe for the most tender and moist results.
These are great for babies eating finger foods on up. Dice them up as needed for younger kids.
There are options to make them plain (which taste like a really good vanilla muffin) or to add blueberries, strawberries, cherries, chocolate chips, or carrots and raisins. They’re all really yummy!
Best Tips for Success
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
- I like using whole milk Greek yogurt in this recipe. (Regular yogurt will work too.)
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis.
- Gluten-free: Use cup-for-cup gluten-free flour like the one from King Arthur flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- Try my Healthy Chocolate Chip Muffins, which are a version of this recipe.
- You may also like Lemon Blueberry Muffins, Applesauce Muffins, and Baby Muffins. And all of my healthy muffins recipes for kids are here.
I’d love to hear your feedback on this recipe so please comment below to share!
Favorite Yogurt Muffins
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
Optional Add-ins (choose one)
- 1 cup chocolate chips
- 1 cup shredded carrots, ½ cup raisins, 1 teaspoon cinnamon, ¼ teaspoon ground ginger
- 2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired)
- 2 cups blueberries (add 1 teaspoon cinnamon if desired)
- 2 cups finely diced cherries
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using ¼ cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Video
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
- I like using whole milk Greek yogurt in this recipe.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
If you use frozen blueberries, warm them up before mixing in. And include all the extra juice — our muffins were blue and the kids thought that was hilarious.
If I use frozen fruit do I defrost it first?
Make these regularly for quick breakfasts/snacks. Truly toddler food that is yummy for all. Recently made a batch with cranberries and orange zest. You make it so easy to add our own personal twists and switch things up to keep meals interesting for littles. Thank you so much!!!
Easy & tasty recipe! My toddler loves these!
Would it be okay to add spinach, like your other muffin recipe?
I bet it would work if you put baby spinach into a blender with the yogurt and eggs!
Let me start with that these were delicious. Absolutely scrumptious. I tried the blueberry cake version and the muffins. Both turned out a little too moist – almost soggy – but still so good. Any ideas to perfect the consistency a bit?
I would check that your baking soda is fresh and active to start. That’s the most likely explanation. If that doesn’t help, you could cover with foil and bake for another 4-ish minutes to help set them more without overbrowning.
Super moist and versatile!
Super fun and easy to make with my 3yo! Mine turned out like dough also – I came to the comments to see if anyone else had that issue and was happy to see I wasn’t alone. I only used all purpose flour as well since I didn’t have any whole wheat flour on hand. I used a whole fat plain greek yogurt and ended up adding a bit more with a little more maple syrup at the end to loosen it up a bit. We’ll definitely keep this in our regular lineup, they’re delicious!
The best
Can you add mashed bananas do these to make them banana yogurt muffins?
I don’t think I’d add mashed bananas on top of the full amount of yogurt, but diced would be okay or you could do part yogurt and part mashed banana.
Hiii! So my batter came out more like dough 😅
The only difference I made was used all flour (unbleached) and whole milk vanilla yogurt. They came out yummy regardless, just wonder if I was missing something?
I also checked my baking powder & soda and both are good to go!
Is it possible you missed one of the other wet ingredients like butter or maple syrup? It’s very odd that it came out like dough, especially sine you used a yogurt that’s runnier than the one I used. Curious!
Awesome muffins. I’ve made them twice now as mini muffins and they are a big hit. I love how fluffy and tall they are with perfect domes. I’ve been adding a few tbsp each hemp hearts and ground flax for extra nutrition and using olive oil instead of melted butter because it’s quicker. For add ins I’ve done one very finely grated carrot and spices plus a grated pear, and I’ve got a batch with grated carrot, diced strawberries, and lemon zest in the oven. They also freeze well and are perfect for last minute snacks and lunches. Thanks for this recipe!!
Love these muffins. How long do you bake them if doing mini muffins?
Made the egg free version as you recommended and added chocolate chips to half and raspberries with lemon zest to the other half. These muffins are lovely! I will be doubling the recipe next time! Thank you as always for easy, healthy, and kid satisfying recipes!
Could you use flavored yogurt?
Sure, just omit the vanilla.
Thank you what about the maple syrup?
I used flavored vanilla yogurt and omitted the maple syrup. I added a couple tablespoons of milk to try to make up the difference of loosing some of the syrup liquid. They came out great!