With a base recipe that bakes 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 healthy 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, incredibly moist, and easy to vary. 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. 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 chose your own flavor adventure each time you make a batch!
(You may also like my Spinach Banana Muffins and my Donut Muffins.
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Ingredients You Need
Here is a look at the ingredients you need to make this muffin recipe to share with the kids so you know what to have on hand and ready to go.
- Flour: I like to use a mix of all-purpose and whole wheat flour in this recipe for nutrition and lightness.
- Baking powder and soda: Using a combination of these rising agents ensures the muffins rise and bake through as intended. Be sure your baking soda is fresh.
- Whole-milk plain Greek yogurt: This type of yogurt is thick and creamy, and adds both protein and tenderness to the muffins. You can use reduced-fat yogurt if that’s what you have on hand, but whole milk yogurt is preferred.
- Maple syrup: I sweeten this recipe with maple syrup, though you can also use honey for kids over age 1 if you prefer.
- Unsalted butter: I like to bake with unsalted butter so I can control the salt in the recipe. You’ll want to melt it and let it cool slightly before adding it to the rest of the batter.
- Eggs: I bake with large eggs, so plan to use them here so the volume of wet ingredients is correct.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- Add-ins: You can add berries, other diced fruit, and/or chocolate chips to make this any flavor you like.
Step-by-Step Instructions
Here’s a look at the process involved in this recipe so you know what to expect. Scroll down to the bottom of the post for the full information, including the amounts and timing.
- Stir together the wet ingredients in a medium bowl or large bowl.
- Stir in the dry ingredients, whisking gently to create a thick but uniform batter.
- Divide the batter among a greased muffin pan and distribute the add-ins—either using one for the whole batch or dividing up the batch.
- Bake until lightly golden brown around the edges.
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.
Using yogurt in muffin batter is a great way to add moisture, tenderness, and richness without relying on butter or oil. It also adds protein, which makes the muffins more filling and satisfying.
Yogurt often replaces butter or oil in baking, adding similar richness and moisture, but also adding protein and beneficial fats.
How to Store
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.
Find more tips on How to Freeze Muffins, too.
Best Tips for Success
- Use one add-in per batch of these Greek yogurt muffins, 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.
Related Recipes
I’d love to hear your feedback on this recipe so please comment below to share!
Favorite Yogurt Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk plain Greek yogurt
- ⅓ cup maple syrup
- ¼ 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, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
- 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 clean. 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.
Nutrition
This post was first published June 2021.
I’ve made this muffin recipe for years, and it’s been a huge hit in our house old. Today, I thought I’d experiment and use the batter to make a birthday cake (used 2 six inch rounds baked for 25 min) and OMG SO GOOD!!! Super easy to make and definitely will be our staple birthday cake recipe
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!