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 in mixed flavors on countertop

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.

ingredients in yogurt muffins
  • 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.

how to make yogurt muffins in grid of four images.
  1. Stir together the wet ingredients in a medium bowl or large bowl.
  2. Stir in the dry ingredients, whisking gently to create a thick but uniform batter. (Expect the batter for your yogurt muffins to be thick!)
  3. 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.
  4. 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.

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.

How does yogurt affect muffins?

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.

What does yogurt replace in baking?

Yogurt often replaces butter or oil in baking, adding similar richness and moisture, but also adding protein and beneficial fats.

diced yogurt muffins on kids plates

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.

I’d love to hear your feedback on this recipe so please comment below to share!

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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.)
4.98 from 376 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 134kcal
Servings 12

Ingredients

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
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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.

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!

This post was first published June 2021.

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4.98 from 376 votes (143 ratings without comment)

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Comments

  1. 5 stars
    Any thoughts on using plain yogurt instead of Greek? I’ve made these before and love them but I don’t have any Greek on hand.

  2. despite them looking so tasty, these WERE NOT a favorite amongst my 3 year old and my 10 month old. I made the mini muffin version, used the mix ins but they smelled raw despite having a clean toothpick and being fluffy inside.

  3. 5 stars
    All of my kiddos love these muffins. I make a triple batch every time and freeze the leftovers. Its my go-to breakfast or snack option especially on busy days

  4. 5 stars
    Tried this yesterday, and it was great! I have to laugh, though, because after I had mixed in all the extras and put the muffins in the oven for about 5 minutes, I noticed the melted butter still sitting on the counter. I was so upset! But they turned out great anyways! Amazing! (BTW, I’m not using your recipes for kids – just for myself. Working on my “inner child” and trying to get her to have a better relationship with food. Your recipes are helping!)

  5. 5 stars
    I was wondering if using fresh blueberries or frozen is better or does it matter?

    Thanks in advance!

  6. 5 stars
    Great recipe!!! So quick and easy. My picky toddler already ate 2. Love the substitutions too since she an egg allergy. Thank you!!

  7. 5 stars
    Hi! I’ve been making different muffin recipes every week and they’ve all been a huge hit! Just wondering if you’re using a regular or a mini muffin tin in this recipe. How long should I bake in the oven if I’m using a mini muffin tin? Thank you!

  8. 5 stars
    Hi Amy, great recipe! I love that I can give yoghurt to my 4yo picky eater through this muffin. He loved the vanilla and carrot versions! I just keep running into the same problem every time – my batter after adding the flours becomes quite tight and doughy instead of thick and viscous like batter should be. What am I doing wrong and how do I bring it to batter consistency after adding the flour to the yoghurt mixture?

  9. 5 stars
    Thank you for amazing recipes and tips that you share. Every Wednesday has now become a baking day for me as toddler goes to play group n I off work. I have tried banana spinach muffins and typing this while I have just taken out yogurt muffins from d oven and they look superb and makes me proud that I could do them. Thank you from the bottom of my heart for the work you do.

  10. Hey, I want to make this for my kids.
    I was wondering do you have to use whole wheat flour or can you use all purpose flour for the whole recipe? Does the wheat flour affect consistency or is it just for the health benefits?

      1. 5 stars
        I used all all purpose flour and it was a lot thicker than what the picture looked like, so I added another 1/3 cup of yogurt. They’re in the oven now. We shall see! 🙂

  11. 5 stars
    Made these today with frozen raspberries and blueberries as our mix in and they were a huge hit! Will definitely be making these again.