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.
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!
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!
Thank you! I’ll do just that! Appreciate it!
Mine did not turn out & were mushy is there anything you think could cause this? Too much fruit added maybe?
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.
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!
Yes, honey works the same!
Have made full sized muffins and they were great. Do you know the baking time for mini muffins?
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!!!
Mine came out super mushy but the chocolate chip ones seemed okay … so you think I added too many blueberries and strawberries?
If you’re were to use frozen berries do they need to be thawed first?
I just add them right into the batter.
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…
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!
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
These muffins are already pretty nutritious, so I’m not sure I’d worry too much, but you do you.
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!
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 🙂
Yes, that will work very similarly so use what you can find. Enjoy them! (and never a dumb question!)
Excellent! Thanks so much for your reply 🙂