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 in mixed flavors on countertop

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 in yogurt muffins

Ingredients You Need

TIP: I prefer the moisture that whole milk yogurt adds in this recipe. I highly recommend against using nonfat if possible.

how to make yogurt muffins step by step

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.

  1. Choose your add-ins.
  2. Stir together the wet ingredients.
  3. Stir in the dry ingredients.
  4. Add the add-ins—either using one for the whole batch or a few and dividing up the batch.
  5. Place into a greased muffin tin.
  6. 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.

yogurt muffins on wire rack

Frequently Asked Questions

What kind of yogurt do you use in yogurt muffins?

I prefer to use plain whole milk Greek style yogurt in this recipe for the most tender and moist results.

What age are these suitable for?

These are great for babies eating finger foods on up. Dice them up as needed for younger kids.

What flavorings do you like for these?

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!

diced yogurt muffins on kids plates

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!

yogurt-muffins-in-flavors-on-countertop

Favorite Yogurt Muffins

This is an epic of a basic muffin recipe that you can then add flavor to in all sorts of ways—from fruit to veggies to chocolate chips. The batter is packed with protein too, so the muffins are great for breakfast or snack. (The allergy-friendly substitutions are listed in the Notes section at the bottom.)
4.97 from 154 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 134kcal
Servings 12

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.

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.

Nutrition

Serving: 1muffin, Calories: 134kcal, Carbohydrates: 18g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 147mg, Potassium: 92mg, Fiber: 1g, Sugar: 6g, Vitamin A: 159IU, Calcium: 57mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Hi Amy! I am a HUGE fan for over 6 years now but have yet to comment on anything. First, thank you soooo much for what you do. You have no idea how much you’ve helped this cooking-challenged mom with super picky eaters! They all absolutely LOVE this recipe so I’m making it again tomorrow for the 3rd time and we have a ton of zucchini in the house. Anyway I could incorporate shredded zucchini without compromising the texture or taste too much? If so, how much would you recommend using? Thanks again for being such a valuable resource. I tell all new parents I know about you!

    1. Hi- Thank you for such a kind comment and you’re welcome! You can shred the zucchini, squeeze it really, really dry, then use 1/2 cup in the recipe. I might pair it with 1/2 cup fruit or some diced fruit on top for flavor. I hope that helps!

    1. I would first check that your baking soda is fresh, active, and not expired. If that’s not working correctly, they will turn out as you. mention.

  2. 5 stars
    We absolutely love these in our household! One question – I just realized I’m out of maple syrup. Would anything else work as a substitute (honey, etc?) thank you!

  3. 5 stars
    I made these today and they turned out amazing! Daughter was begging for more. She’s going to wake up in the morning begging for muffins. So good!!!

  4. Mine came out super mushy but the chocolate chip ones seemed okay … so you think I added too many blueberries and strawberries?

  5. 5 stars
    I’ve probably made around 30 different muffin recipes for my family and this recipe stands out above all the rest for all of us as a CLEAR WINNER due to combination of
    1. flavor & texture
    2. health factors (lower sugar, protein, etc from yogurt, whole wheat flour, saw someone even made with half almond flour)
    3. flexibility of add-ins AND
    4. Easiness! Simple ingredients we keep on-hand, no special coconut creme, extracts, zests, etc. and also turns out delicious with all regular flour (our next favorite has a streusel topping that takes a good bit longer, plus has way more sugar)
    The greek yogurt really gives a delicious flavor that you don’t get with similar recipes without it AND is a perfect way to use some up when it’s getting old, which I totally did this last time, lol

    I’d love to hear if anyone has tried just mixing in a blender and subbing with things like bananas or applesauce to reduce the amount of syrup (and butter)…? THAT would make this the only muffin recipe I’ll ever use again!! Going to see what I can find in the comments now…

    1. I bet you could replace the butter with ripe banana or applesauce. I would love to hear how that goes if you try it and I’m glad you enjoy them so much!

      1. Ok thanks!!
        Just read those comments about substituting to “healthify”…whoops, sorry lol. I do laugh at recipes titled “healthy” fill-in-the-baked-good. Silly, but I’m just hoping to live a better, longer life where I can enjoy healthy-er baked goods versus a less-healthy, shorter life enjoying the full of sugary, carby stuff ones (I think the fat issue has been largely debunked, when balanced). But hey, to each his own, right?
        I’ll ask a blessing over both!
        Lol

      2. These muffins are already pretty nutritious, so I’m not sure I’d worry too much, but you do you.

  6. 5 stars
    This was such an easy but delicious recipe! I made the egg free version due to allergy and with regular yogurt. My 2 year old has suddenly become very picky and he devoured these and asked for more. Thank you!

  7. 5 stars
    Hey Amy, sorry if this is a dumb question (and sorry if someone already asked) – is it ok to use regular plain whole milk yogurt and not greek? I can only find low fat greek yogurt at my local store so I always buy plain whole milk yogurt. Thanks in advance for you answer! Love your website 🙂

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