This Yogurt Muffin recipe is as versatile as it is delicious! 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—it’s our favorite muffin for kids.
Yogurt Muffins
I love healthy muffins for kids as easy snacks and 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 yogurt 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!
These yogurt muffins work well as an easy Toddler Breakfast, they can be packed into a Cold Lunch for Kids, and they are a great Toddler Snack idea.
(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 yogurt 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 Yogurt Muffins for a mix of both 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 yogurt muffin 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. (Expect the batter for your yogurt muffins to be thick!)
- 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 in my Yogurt Muffins, 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 these Yogurt Muffins 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, which works for all muffins and is an easy method for these Greek Yogurt Muffins.
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 Yogurt Muffin 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 for Yogurt Muffins below.
- 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. And my yummy Blueberry Yogurt Muffins, too.
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 seriously love these yogurt muffins so much. I’ve made them multiple times with raspberries and they’re so decadent 10/10 recommend!
These are delicious! I added some cinnamon and a finely diced apple, and made them in a mini muffin tin. They came out perfect! Super quick and easy recipe to follow which is much appreciated since most of my baking occurs late at night when I finally have some spare time. My one year old who is very suspicious of new foods gobbled up two for breakfast.
These are REALLY GOOD!! The yogurt makes them soo moist and fluffy. Definitely going to become a staple in my house 🙌🏼
I used brown sugar (1/4 cup) instead of the maple syrup and my muffins seem stodgy and thick…they stick to the wrappers really badly :S Should I be compensating for the moisture somehow? I didn’t think I’d overbaked them (they’re done perfectly) but there’s not much muffin left after getting it off the wrapper.
I don’t recommend using paper liners with my muffin recipes since there is not usually enough fat for them to come off easily. I use nonstick spray and bake right in the pan.
This recipe is fantastic and very versatile with the add-ins. My youngest requires a lot of insoluble fibre and I’ve been experimenting with substituting wheat bran for flour in muffins as he adores all the muffins I’ve made from your site. I can sub the half the total flour with wheat bran and they come out a delicious (and easy!) bran muffin. Your approach to recipes, and detailing different substitutions for dietary needs, has made me more confident in experimenting. Thank you!
These are so delicious! And I love that you add in instructions for egg free! It’s so helpful for a mom who’s still learning how to cook for kids with allergies!
This is my favorite recipe I have tried from the “snack” category! I love how fluffy and moist these come out! The picture doesn’t capture how good these are seriously.
I wonder if I could use the base of this recipe as my baby’s birthday cake???
I’ve made this recipe a few weeks ago using strawberries but I left out the maple syrup. The muffins still turned out great and my LO gobbled them up!
One thing I noticed was that my muffins didn’t come out as light and springing in texture as the ones in the recipe photo-which I think is due to over dicing the strawberries causing too much moisture. Also, my mixtures (even the second time when I added the maple syrup) came out a little think and sticky. I followed the recipe but perhaps I’m still doing something wrong? or is the batter supposed to be a bit thick? Regardless, muffins are still tasty and look nice in the end!
Thank you for sharing this recipe and the many others on your website 🙂
The batter is meant to be thick. It is possible that mincing the berries would release more moisture. I would also check that your baking soda is fresh. I hope that helps!
I have baked it three times now and every single time they came out bitter. I definitely mixed baking soda well, as well I have tried using a little less of it. I have also tried adding more honey (instead of maple syrup), unfortunately it didn’t work too. My LO loves mini muffins but only eats half of it as it’s bitter, any idea what I need to change in the above recipe so it’s not bitter?
I’m sorry you’ve had that experience. Maybe try aluminum-free baking powder? I haven’t had this happen but it’s possible the baking powder is causing this.
Very tasty. Made blueberry and raspberry ones, while chocolate chips are currently in the oven. My 18 month old loved helping me. And the soft muffins make it very easy for her to eat, she really wolfs them down.
Could I use whole milk yogurt instead of Greek whole milk yogurt?
Yes though they may wind up a little flatter on top.
These came out great first try. Made a second batch and they tasted bitter. Any idea why? I was only able to use all whole wheat flour and ran out of vanilla, do you think either of those caused it to be bitter?
Is it possible that the baking powder/soda wasn’t evenly mixed throughout?
These came out great on our first try and my kiddo loves them. Thanks!
My toddler loves these muffins! I do too. They are super moist and tasted great with only a little maple syrup added. We added blueberries too! Thanks for the recipe.
So delicious for the whole family. I did 350F in the air fryer for 12-14 minutes in my silicone molds (oxo brand). I’ve eaten 6 already 😮 my 20 month are and entire half!