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.
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.
I would add 2 tbsp all purpose flour and you should be good. Enjoy!
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.
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
Turned out very delicious with chocolate chips, many thanks for the recipe!
Hi,
Can you use Almond flour instead of the whole wheat?
Almond flour is almost never a good swap for wheat flour since it works so differently in recipes, but I have a great almond flour muffin you can try. https://www.yummytoddlerfood.com/almond-flour-muffins/
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!)
I was wondering if using fresh blueberries or frozen is better or does it matter?
Thanks in advance!
You can use either, they bake the same. Enjoy!
I made gluten free with coconut oil and chocolate chips THE BEST MUFFINS EVER
Hooray! I’m so glad to hear that!
Great recipe!!! So quick and easy. My picky toddler already ate 2. Love the substitutions too since she an egg allergy. Thank you!!
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!
The ones here are standard size and for minis, baking time is usually 10-12 minutes. Enjoy!
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?
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.
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?
You can do all all-purpose. They’ll be a little lighter in texture.
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! 🙂
Made these today with frozen raspberries and blueberries as our mix in and they were a huge hit! Will definitely be making these again.
We love these!