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 167 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. 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.

  1. 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!

    1. 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!

  2. 5 stars
    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!!

  3. 5 stars
    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!

  4. 5 stars
    Could you use regular yogurt instead of greek? I have a whole pint of plain yogurt in my fridge and need to get rid of it!

  5. 5 stars
    These turned out so much better than I could have hoped! I used sunflower oil because I didn’t have butter but they were still really soft and fluffy (popped so easily out of the mini silicone muffin moulds) 😊 I love the fact that you can just make a batch and add different topping for variety (so much easier than doing separate lots), thankyou so much for such a good recipe x

  6. 5 stars
    We love this recipe!! I used all whole wheat flour and a combo of shredded carrot and blueberry. Both of my twins LOVED them!

  7. We love these muffins! We added diced raspberries, used canola oil instead of butter (it’s what we had), and made them into mini muffins and they turned out great! Thanks for yet another great recipe, Amy!

  8. 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.

  9. 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!

  10. 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!!!

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

  12. 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.

  13. 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!

  14. 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 🙂

  15. 5 stars
    Making this recipe again and again for months now! Best muffin recipe for kids and adults, everyone loves them!

  16. 5 stars
    I made these tonight with mini chocolate chips in a 1/2 batch and blueberries in the other 1/2. We only have a mini muffin tin- and they turned out great! Thank you!
    Now…to see if my toddler will eat them!

  17. 5 stars
    How do you think adding frozen strawberries and rhubarb work?
    I have lots of frozen rhubarb to use up and was hoping to find a muffin recipe on your site 😬

  18. 5 stars
    So easy and delicious! I mixed strawberries and mini dark chocolate chips for add-ins and they were delicious!

  19. 5 stars
    They turned out super delicious! I made them with chocolate chips. Very moist, perfectly sweet. One of my favorites now.

  20. 5 stars
    We are obsessed with these muffins. They’re seriously SO good. When I first made them, I didn’t have any vanilla extract, so I used orange extract instead, and they turned out incredible. Now I just make them with orange extract even if I have vanilla on hand! The orange flavor with the chocolate chips is amazing. The muffins themselves are so fluffy and delicious. I quadrupled the recipe to use up a big tub of yogurt and every single batch turned out perfectly. They freeze and thaw well. My husband and son enjoy them at room temperature, and I love them warmed up in the microwave. We just ran out, so I’m going to make some more today!

  21. 5 stars
    These are SO good! Super simple to make and really really delish. Thanks for yet another awesome recipe. (Kind of hoping my kids refuse these so I can eat them all. 🙂

  22. 5 stars
    Love these, I made a classic blueberry muffin and they were delicious. Can these be made in a loaf or baking pan? I find washing the muffin pan or silicone liners too time consuming. Thanks!

    1. 5 stars
      I highly recommend a silicone muffin pan! They basically rinse out! Just suds it up to get the oil off, rinse, and done! Also makes it a lot easier to pop the muffins out. Mine is from Target.

      But I also like your idea of baking as a loaf! I might have to try that…and then if it works, get a silicone loaf pan, ha!

  23. 5 stars
    Theses have become a staple at our house! I make a batch each week for my toddler, husband, and I to enjoy as an easy snack!

  24. 5 stars
    Moist, fluffy, and delicious. I always make these for my son but I end up eating them all because they are so good! I love them with blueberries, chocolate chips or raisin and carrots. I tried using strawberries but I used thawed frozen ones and it didn’t turn out.

  25. 5 stars
    These go fast at my house! It’s also a great recipe to involve kids in helping make! I have subbed the melted butter for avocado oil (1:1) and it tasted just as good! Chocolate chips are the favorite mix-in at my house.

  26. 5 stars
    Just took mine out of oven. Added a bit o cinnamon, raspberries and mini dark chocolate chips. They are delicious! Thank you for great recipe.

  27. 5 stars
    I’ve made my first batch last week with carrots, apples, and raisins as add-ins. I used almond flour instead of the all-purpose and they turned out great.
    So good in fact, that the toddlers demanded more so we are waiting for a double batch to get done baking right now. This time we used shredded carrot, zucchini, and raisins for one batch and strawberry pieces in the other.
    Thank you 🙂

  28. 5 stars
    Love this recipe, it is truly unique and delicious! I love the vanilla-maple taste, and I think the yogurt makes a big difference. Mine always take a lot longer in the oven (my most recent batch used cherries and took 27 mins). I’ve been using applesauce instead of oil, could that be why? Anyway, I’ve made this recipe 4 or 5 times, all different flavors, and it’s great. One last question: could I sub in some cocoa powder in place of the all purpose, like 1/4 cup, to make chocolate? Thanks a bunch!

    1. Hi- It’s possible the applesauce is making it take a little longer (it’s moister than oil and paired with the yogurt, that would make sense to me). And yes, I bet that cocoa powder sub would work. I haven’t tried it, but it sounds like the amounts I’d do!

  29. 5 stars
    Brilliant recipe. Added the 1 cup chocolate chips. Got the tick of approval from the kids. These will be going into rotation around here. Made 12 large muffins exactly, all even with the 1/4 cup into each muffin hole. Love that!

  30. 5 stars
    I just made these with strawberry greek yogurt and added in some fresh strawberries, chocolate chips, and cocoa powder and WOW. So good!!! Thank you for this delicious recipe!!

  31. 5 stars
    I just made these with strawberry green yogurt and added in some fresh strawberries, chocolate chips, and cocoa powder and WOW. So good!!! Thank you for this delicious recipe!!

  32. Can I use flavored Greek yogurt I have a big container er of pineapple Greek.yogurt that needs to be used.

  33. Mine came out a little chewy and dry. Not cake like. Am I doing something wrong or is it supposed to be like this since there’s not that much fat. My kid are it up though. Thank you for all of your wonderful resources.

    1. Hi- I’m not sure (and there is fat in the yogurt if you use whole milk yogurt) but I would check that your baking soda is fresh as that could impact these. Hope that helps!

  34. 5 stars
    I made these today, and they were a hit with everyone. I did the chocolate chip and blueberry cinnamon variations. The only thing I did different is that I made them mini on accident. I baked at the same temperature for about 13 minutes. They turned out great like this. I will definitely make again!

  35. I’m not sure what happened to mine! After 40min, the skewer still wasn’t coming out clean. I cut one open and it was a gooey texture inside, nothing like your photo at the top! Any ideas what happened or if they’re safe to eat?

    1. With that information, I would pretty certainly say that the baking soda wasn’t fresh or active. That’s really the only reason I know of that they wouldn’t cook through. I’m sorry that happened!

  36. 5 stars
    Amazing! The muffins were easy to put together. I used 1/4 cup of honey instead of 1/3 cup of maple syrup. I also used a silicone mini muffin pan and they baked for about 14 minutes.
    They are not overly sweet and both my girls loved them.

    My little girl loves a certain movie. I used blueberry/strawberry mix ins in 1/2 the batch and called them Elsa muffins. And I made the carrot/raisin/ginger variation and called them Sven muffins. I have made your banana/spinach muffins and called them troll muffins. 😂 she thinks it’s great.

  37. 5 stars
    Another winner from yummytoddlerfood. I effortlessly made these into about 26 mini muffins by reducing the cook time a few minutes. I used diced strawberries and topped up with some diced frozen cherries, maybe a cup and a half total. As usual, I’ve eaten most of them but the 3 and 1 year old like them too.

  38. 5 stars
    Delicious, we make these often. I actually prefer them with no add ins at all, just a healthy filling vanilla muffin.

  39. 5 stars
    These are extremely good. For some reason I thought yogurt would make them dense, but they were so light and fluffy!! My 3 year old loved them for morning snack and requested a second for afternoon snack! I used Fage 5% plain Greek yogurt and did frozen wild blueberries for my add-in. I also added about a TBS of lemon zest for a little something extra 🙂 delicious!! I loved them too.

  40. 5 stars
    We loved these! We had so much fun picking our toppings. Our surprise favorite was butterscotch. It hid the yogurt tartness.

  41. These look wonderful! I wonder if, for the gluten free substitution, could we sub half Cup-4-Cup and half almond flour to get a little more nutrition? Thanks for the great recupes!

    1. I haven’t tried that and it’s possible they will be denser/wetter, but they may work okay! Let me know if you try it. (I would not do all almond flour though!)

  42. If I wanted to omit the sweetener, should I replace with something else (like applesauce?) or do you think the recipe would still work with the omission?
    Can’t wait to try these!

    1. I don’t think I would add applesauce due to how much yogurt is in these. If you want to omit the sweetener, just be sure to use fruit that’s sweet when you taste it. I think that should work out okay!

  43. 5 stars
    I make these with frozen blueberries once a week. Always a double batch! If you’re making them gluten free AND egg free (like I need to), I HIGHLY suggest using buttermilk instead of milk and oil instead of butter. I also use 1/2 gf flour and 1/2 oat flour. They are super yummy, and GREAT grab-and-go snacks (especially for a breastfeeding mom!)!

  44. Had a few quick questions? Would it be possible to substitute whole milk plain yogurt for Greek yogurt? I wanted to make a version with lemon and chia seeds, would I need to add extra liquid if I use chia?

    1. Yes, plain yogurt works similarly. With the chia seeds, it will probably depend on how much you add. 1-2 tbsp might be okay as is, if you do any more than that, I’d add a little more liquid I think.

  45. Hi there! I’m excited to make these. Is there any chance I can substitute frozen blueberries instead of fresh?

    1. Yes, just stir them into the batter frozen. The batter may seize up a little from the coldness of the berries, but that’s normal and they bake just fine.

  46. 5 stars
    These were delicious! We have a dairy allergy in our house, so I used grapeseed oil instead of butter, and coconut milk yogurt instead of the Greek yogurt. I used a few different mix-ins, but my 3 year old’s favorite was plain with cinnamon sugar baked on top. Thanks for the recipe and allergy variations!

  47. 5 stars
    I really liked this one. It’s almost like a soft biscuit muffin because it’s not very sweet. I’ll be making it again!

  48. 5 stars
    Would blending the blueberries make it too wet? My daughter is super picky. She eats your spinach banana muffins with chocolate chips (we call them “monster muffins”) almost daily. Also zucchini-carrot muffins. I’ve been wanting to try this recipe but I know she’ll refuse whole berries, I thought blending either blueberries or strawberries would work if it just make them blue or pink – but would the extra moisture ruin the recipe?

    1. It might make them wetter—if you want to try it, maybe start with 1/3 cup to see how it goes?

  49. Hi Amy,

    I am currently on a low-fat diet due to a recent gallbladder removal. If I use nonfat greek yogurt would you recommend changing anything else about the recipe?

    1. 5 stars
      Super great recipe, I think it might be my favourite so far. We did a double batch, one pear and one dark chocolate chip – my baby toddler helped me and he loved the muffins. I am looking forward to trying savoury mix in – would it work to put some mozzarella through?

      1. I think if you wanted to do savory, you’d need to omit the sweetener and vanilla and maybe add another savory herb or spice to make sure it has enough flavor.

  50. Another hit recipe from your site. 3 year old and baby just gobbled them down for breakfast and I think they are super moist. I quickly made them this morning before starting work – super easy! We did half strawberry and half blueberry. My 3 year old proclaimed “The strawberry are my favorite muffins ever!!!

  51. 5 stars
    I am not a baker at allll, but recently made these with my son to pass time while it was cold and rainy out and now we are obsessed! They’re actually dangerous in my house as we can easily eat a batch in a day!
    Can almond or coconut flour be used instead of white ?

    1. I’m so glad! And no, neither of those flours can be directly substituted for wheat. The almond flour is much denser and won’t hold together and the coconut flour is very, very dry and needs different liquid ratios. The best option is to use a gf flour blend (often called a 1:1 mix) otherwise you’re likely to be disappointed.

  52. Hi Amy! I tried making this and following the recipe exactly…the batter had a weird bitter aftertaste. The muffins turned out well but did have a slight aftertaste. Any idea why this may be happening?

    1. Hi- Is it possible that the dry ingredients needed to be mixed a little more evenly? If the baking powder and soda wasn’t evenly distributed, that could be possible if you got more of it in a bite than others. Otherwise I’m not sure!

  53. Hi I’m dying to make these for my son and I! We are dairy, wheat, gluten, egg, peanut, and strawberry free due to food intolerances.
    I tried reading in the comments but couldn’t find my answer.. if I were to omit the wheat flour how much 1to1 gluten free flour would I use?
    Also, is using banana instead of rgg or egg replacer how many Bananas would you recommend?

    1. The amount of gluten-free flour would be the same as the flour amount listed. For the banana, I haven’t tried that and I can’t say whether that would work—it may add too much moisture paired with the yogurt. If you want to try it anyway, I think I’d start with 1/4 cup.

  54. 5 stars
    This is a great muffin recipe. My kids liked the plain and chocolate chip toppings the best. I just added a little of each topping on right before putting them in the oven.

  55. 5 stars
    Absolutely loved these! Did a batch of chocolate chip and a batch of the carrot. I had cranberries and an orange left over from making the delicious cranberry orange loaf and decided to incorporate that into my third batch which turned out delicious! A cup of chopped cranberries, the zest and juice from one orange. Will definitely make these again!

  56. 5 stars
    Came out great! Needed to get rid of some yogurt expiring and husband that doesn’t even eat yogurt thought these were good. I ended up mixing blueberries and cacao nibs. Very balanced in terms of sweetness.

  57. 5 stars
    I made these recently and my husband proclaimed them “fabulous”. The base is just lightly sweet enough to be good on its own, and not so sweet that the addition of fruit or chocolate chips makes it overpowering. Great texture and easy to throw together.

  58. 5 stars
    Wow just made these, turned out great. My son loves them. Replaced the butter with avocado oil and added a pinch of cinnamon, ground ginger and nutmeg.
    Turned out so great. And I did not have whole wheat flour I just used all purpose flour and baked them 22 minutes.
    This will be my stable muffin recipe.
    Thank you

  59. 5 stars
    These are great!! I’m laughing at myself because of someone’s comment about how people comment about all the things they did differently. I am that person. I followed your dairy-free substitution, using unsweetened vanilla coconut milk yogurt in place of dairy yogurt and vegetable oil in place of butter. In place of eggs I used 2 tbsp ground flaxseed + 6 tbsp water to make 2 “flax eggs.” For an add in I used freeze dried strawberries. They are delicious, and seriously the fluffiest muffins ever. Thank you for the recipe I didn’t follow exactly! 🙂

    1. I love it! I am so curious about the freeze-dried strawberries and will have to try that. I bet the flavor was great!

  60. 5 stars
    I make these at least a few times a week for my childcare program. I’ve added zucchini to the mix, carrots and raisins – it is a really versatile recipe and so simple to make with children. Definitely a keeper. Thank you Amy for all the hard work you put in to developing recipes for families!

  61. Hey there, this is more a general question about all your recipes… Does it bother you when people post things like “loved your recipe, but we used x y z instead of your ingredients”? Sometimes people do so many substitutions it barely seems like the same recipe! And most of them seem to be “health” motivated, which is sheer nonsense. It’s a muffin. It’s full of sugary, fatty, carby goodness. Just enjoy it.
    Is this a pet peeve of yours too?

    Oh, by the way, loved the muffins!

    1. Ha! Yes, that does bother me (and I do wish we’d stop trying to “healthify” all of our food to the extreme)—but not as much as when someone says that a recipe is terrible and doesn’t work, but then lists all of the things they did to change it along the way…I do get wanting to use ingredients you have on hand though!

  62. 5 stars
    So easy and delicious! Thanks to the egg-free version my daughter can have these! They came together so quickly and are very adaptable. I added chocolate chips to the tops of a few but the plain ones are just as yummy. I think I’ll have to make another batch for the freezer!

  63. I’ve made at least 25 different muffin recipes and this one is hands down my favorite of all time!

  64. 5 stars
    My whole family loves these muffins! I have tried them with blueberries and strawberries and both were great. Thanks!

  65. 5 stars
    Made a double batch. Used half the amount of butter and half apple sauce. Used up 2 pints of blueberries that were sitting in my fridge. Definitely a do-over!

  66. 5 stars
    We loved it! We’ve tried so many of your recipes but I think this one is our favorite. We did use regular whole milk yogurt (only because I picked up the wrong one at the grocery store!) and it turned out delicious either way. How could I test if both flours can be subbed for oat/almond/coconut flour? Not a baking wiz so I don’t know how to balance baking ratios. Any tips appreciated. TÍA.

    1. I think you could sub some oat flour for the whole wheat (they will likely be denser) but I would not use coconut and I would not try to make them with just those two other flours. It’s really hard to sub those flours for wheat flour and this recipe won’t turn out the same.

  67. 5 stars
    Substituted honey for make syrup and added carrots and cinnamon. My one year old enjoyed them on our picnic today!

  68. 5 stars
    Thanks for this amazing recipe!!! It was delicious. The texture and taste was amazing. I used kefir (a different fermented milk) instead of yogurt and used the carrot add ins. SO GOOD. this shouldn’t be called a toddler recipe… the whole family loves it! 🙂 I also halved the maple syrup and it was still delicious.

  69. 5 stars
    Have you used chopped dates for sweetness instead of maple syrup? I think I might try today! Any advice would be great. Thanks!

    1. I haven’t but if you do that I might add 2 tbsp milk to make sure the liquid ratio stays the same. I bet it will be yummy!

      1. Ok. So I did 6 or 7 chopped dates… and I blended it in the blender with the yogurt but then at the end my mixture was not wet enough so I just added some milk. Next time I’d probably blend 1/4-1/3 cup milk with the dates and then make the rest as usual. I was concerned they might not turn out so I didn’t do any add-ins besides cinnamon (also if I did add ins I probably would’ve needed less milk since fresh/frozen fruit adds some moisture.)

        But anyway… I baked on convection at 325 for 13 minutes and they turned out perfect! No cracks or anything which I was having issues with when I did them on regular 350. Also, my oven runs hot so I always take off a few minutes.

        But yeah. There’s my enormous response. Congrats if you made it through. 😂

  70. 5 stars
    These are delicious!! A hit with parents and kids (6, 4, 2 years) alike, and are sturdy enough to pack well but still manage to be fluffy! Our favorite way to make them is to quickly blend freeze-dried raspberries into a powder and use a generous 1/3 c. (0.375 c for the exact bakers) and heavy 1/2c. scoops of white whole wheat and all-purpose flours (0.5625c) plus just a tiny pinch extra baking soda, then everything else as written plus mini chocolate chips at the end. Just perfect! Thanks so much for such a wonderful base recipe!

  71. 5 stars
    I’m in the process of making these muffins for the 2nd time this week! I love splitting the dough in half and doing 2 different mix-ins. Today it’s strawberry-blueberry and mini-chocolate chips.

  72. Sorry if this is already posted on here but how long should I bake these for if I’m making mini muffins?

  73. 5 stars
    This really was a simple and delicious recipe. I didn’t have plain yogurt OR any fruits but I did have blueberry yogurt and the muffins came out amazing. Thank you so much for this! I’m definitely a fan.

  74. 5 stars
    Made these quick before the kids woke up today and they were cool enough and ready by breakfast! So good with fresh Michigan blueberries! My kitchen smells like a bakery. Thank you again for great recipes.

  75. 5 stars
    Finally made these this morning- with chocolate chips (obviously lol) and added sprinkles. Best and easiest recipe! Muffins are so moist and recipe was easy enough for my 4 year old to help. Make these and you won’t regret it!

  76. Can you sub out the all purpose flour? Use just all whole wheat or white whole wheat?
    Thank you

    1. Yes. If you use all whole-wheat flour, the baking range will be 14-16 minutes. White whole wheat will be the same!

  77. 5 stars
    One of the best muffin recipes I have tried for my toddler. I made them in three flavours. Chocolate chips, blueberries and strawberries. My daughter loved them all and so did I. The perfect amount of sweetness and such fluffy texture. Great base muffin recipe.

  78. 5 stars
    These turned out perfectly! So moist.

    I subbed gluten free flour and they worked just great! They rose up more than I was expecting which was a wonderful surprise. For sure adding these to my regular rotation.

  79. 5 stars
    I really appreciate the egg sub you gave. We have multiple food allergies and it’s scary to try a new recipe with my own sub not knowing if it will turn out! These muffins were great. Thank you!

  80. 5 stars
    So yummy! I’ve baked so many of your muffin recipes but I love how versatile these are. We did cinnamon and blueberry for our first batch. He loved it! Thanks!

  81. 5 stars
    This is the BEST muffin recipe I’ve tried. Thank you!! The carrot ones were an absolute hit with my picky eater toddler.

  82. Any suggestions on how to make these sugar free? Just elimate the maple syrup? Add banana? Not sure how that would affect the baking time

  83. Any idea what needs to change to add frozen strawberries instead of fresh? I have a freezer full after strawberry season and would love to make these! They’re already cut up, but I imagine they’d put off quite a bit more liquid.

    1. I actually think they’d be fine if you just add them. They might add a little extra moisture but I’m not too concerned. If they were super juicy, you could thaw them, drain the liquid, then add them, but I’m not sure that’s necessary.

      1. 5 stars
        Hi, for the woman using frozen strawberries, I just wanted to say “keep them frozen!” They won’t get mushy if you keep them frozen. I make a strawberry spoon cake for my husband on heavy rotation and keep strawberries in our freezer for that purpose. I am about to make these w frozen blueberries and strawberries, love all your muffins!

  84. I don’t have yogurt but I have whole milk. Could I use milk in place of the yogurt? LOVE your recipes so much. This is the only site I use to make baked goods for my 15 month old.

    1. I haven’t tested them with milk. It’s possible they would work but you may want to reduce the amount to 3/4 cup. (If the batter seems really thick, use the full cup.)

  85. These look great. I don’t have any whole wheat flour. Do you think it’s okay to use AP for all the flour?

  86. 5 stars
    Made these tonight, and if the toddler doesn’t want them I will be eating them!! They smell amazing and look delicious! Also, the batter made the perfect amount for 12 muffins (am I the only one annoyed when I have to pull out a second muffin tin for 2-3 run over muffins?) and cooked perfectly in the time stated…most recipes are more of a ‘guess and check’ so I loved that this was spot on!

    I love batch cooking for my daughter but hate that it means she’s eating the same thing for weeks, so I love the different mix in options. I did half with chocolate chips and half with blueberries – we will see which she prefers in the morning!

  87. 5 stars
    I normally make banana muffins for my kids but with none available this week I tried this recipe. Added cranberries (and shhhh finely grated zucchini). So good!

  88. 5 stars
    These are easy and delicious! I used regular yogurt and they came out great. I added cinnamon and blueberries, and added peach to half and banana to the other half. So yummy and just sweet enough. Next time I’ll make a double batch!

  89. 5 stars
    These were so good! I loved the idea of doing different mix ins, so we did half the batch with chocolate chips and half with strawberries. My toddler and I loved them.

  90. I’m very excited to try these muffins as you’re my go-to place for baking with my kiddos. Could I use sugar instead of maple syrup? It gets expensive using maple syrup, but I figure just substituting sugar wouldn’t leave enough liquid in the recipe.

    1. You can use sugar. I would probably just add 2 tbsp milk to compensate for the liquid. Should be fine!

  91. 5 stars
    This is the BEST healthy muffin recipe I’ve tried, and they’ve been a huge hit with the entire family! Our grocery store doesn’t carry whole milk yogurt so I had to substitute regular Greek vanilla yogurt, but they still turned out great and with amazing flavor. We added chocolate chips the first time and we can’t wait to try some of the other options!

  92. 5 stars
    These may be my favorite muffin recipe from here yet! So fluffy and light. I added sprinkles to some and chocolate chips to some. My kids LOVED them! This was such a relief to me since I feel like my kids haven’t been eating anything lately! Can’t wait to make them again and add other add-ins!

  93. 5 stars
    WOW! I loved this recipe so much — my oldest doesn’t always love the “healthy” muffins I make her. But she LOVED these. My youngest was also a huge fan (but she’s not as picky!) I actually broke one of Amy’s rules, and did add both chocolate chips and dried cranberries. But I did a total of one-cup, and it worked perfectly. I lured my oldest with choco chips, but there wasn’t a lot of them in the muffins. I’m going to be making these all the time.

    1. I haven’t tried them and I think the sweetness would depend on the add-in. The fruit options will likely be fine without it, the carrot one may not taste sweet enough. You may want to add 2 tbsp milk to compensate for the loss of liquid if you leave it out but otherwise it should work just fine!

  94. 5 stars
    Made these yesterday evening for today’s breakfast and they were delicious. My husband stole one as a pre bed snack and he always resists any of the “weird” recipes I make for the kids (I.e. anything slightly different than how our parents fed us). I used cherries for the add in. They were a little moist (I probably added too many cherries as they are my favourite) so just extended bake time.

  95. 5 stars
    I made these into mini muffins for my daughter and they were delicious! I dropped the maple syrup to 1/4 cup on accident and they still came out great. We added strawberries and shredded carrots to our batch. Will definitely be making them again. Thanks for this delicious recipe, Amy!

  96. 5 stars
    I made these with my picky two year old and we LOVED THEM! I added black raspberries and mini chocolate chips and used regular flour since I was out of whole wheat. We love all of Amy’s muffins! These are light and airy for summer! So many mix in possibilities!

  97. 5 stars
    Yummy!
    All the family loved these.
    My fussy toddler helped me make and eat these, which is so freshing when all she normally wants is sweets! This felt like a mama win today.
    Will be making again soon!

  98. 5 stars
    4.5 and 1.5 year old loved them! We made half blueberry and half chocolate chip batch! Will definitely make these again! I didn’t have whole wheat flour so used all regular and it worked fine 🙂

  99. 5 stars
    These muffins turned out great and it was so nice to be able to make 3 different types of mini muffins for my 2 year old and another different kind for me all using the same batter. What a time saver! Thanks for this awesome recipe as I attemot to add more calcium into both our diets 😄

  100. 5 stars
    Big success! Made these with strawberries and chocolate chips. Definitely going into the regular rotation!

  101. 5 stars
    My son requested muffins this morning and we tried these and ate all but 3 before lunch! My daughter wanted strawberry and my son wanted chocolate chip so we did half and half. I also subbed 1/4 cup of almond meal for 1/4 cup of the white flour just for a little added flavor. We used flax eggs since I forgot to buy eggs yesterday and they were great! Thanks for the new recipe!

  102. 5 stars
    I made these over the weekend and my 2 year old absolutely loved them (which is a win because PICKY). I had to make some substitutions due to running out of ingredients. They turned out really yummy & light. My substitutions included the following:
    – 1/2 c. Plain Greek yogurt & 1/2 c. Vanilla yogurt
    – 1/4 c. Maple syrup & 1 tbl honey
    – 1 tap vanilla extract
    – added 2 mins to cook time (20 mins total)

  103. 5 stars
    Absolutely perfect muffins for kids and grown ups! We made these with all purpose flour (didn’t have any whole wheat flour), Lily’s mini chocolate chips, and made a batch subbing some protein powder in for the AP flour. The muffins turned out perfect every time and my two boys love them! This is a new go to in our home, thank you for an awesome recipe!

  104. 5 stars
    Just made these and they are absolutely as fabulous as advertised. Fluffy, tender, and delicious. The critics (ages 1 and 4) gobbled theirs up. Strawberry and mini chocolate chip for her and carrot and blueberry for him. Making the four add-in varieties meant something fun and “yummy!” for everyone, including mom and dad. When I asked my daughter if I should make these again, she said, “Yes please!” But then she says that with ALL of the yummy toddler food recipes we’ve tried. Thank you!

  105. I’m so excited to try these with my 2.75 year old and 7 month old but I’d like to try mini muffins. Have you tried that? Would the baking time be less?

    1. I think the baking time for minis would be about 12 minutes. I’d love to hear how it goes if you try them that way!

  106. I’m so excited about this! Is it possible to use just regular whole milk plain yogurt? Or does it have to be Greek? Thanks!

    1. I’ve only tested them with Greek but two people let me know they made them today with regular yogurt and they turned out well so it should be fine!