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 348 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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Comments

  1. 5 stars
    Hi there! LOVE all your recipes!! My kids don’t like chunks of fruit in muffins. 🙁 Could I measure out the 2 cups of the diced fruit, blender until puréed & then add in the recipe or would that make it too liquidy? Or do you have a recommendation of what to do? Thanks in advance!!

      1. 5 stars
        The add-ins are optional, so I would just leave the fruit out altogether! Or you could add chocolate chips instead. I definitely think pureeing the fruit and then adding it in would not work as well.

      2. I wouldn’t recommend that as it will add more moisture to the batter and likely wouldn’t bake through properly. (Sorry I missed the question!)

    1. I think you can do that but you’d want to omit the sweetener and maybe add more salt and some other flavorings such as oregano or pizza seasoning to ensure they aren’t bland.

  2. 5 stars
    Hi, can I substitute the all purpose flour with whole wheat flour instead? What changes would I have to make in the recipe for that?

    1. You would want to use 1.25 cups whole wheat flour total (so it’s reduced from the total amount if using a combo). You will have slightly less batter. (Or, if you want to be sure you get 12 muffins, use 1.5 cups whole wheat flour and add 1/4 cup milk to the batter.)

  3. 5 stars
    I’ve been making these as mini muffins but having issues with the bottoms of them being so airy that they keep sticking to the paper and really hard to take out without leaving a third of the muffin in the paper. Any advice? 🙏🏻

    1. They don’t have enough fat to come off of paper liners cleanly, so you could spray lightly with nonstick spray or try parchment liners.

  4. 5 stars
    We really enjoyed these muffins! I made them into minis and actually put them into the tins before realizing I forgot to add the mixins 🤦‍♀️ I swirled in some carrot, chopped dates, coconut, and a pinch of pumpkin pie spice using a skewer. Super light and fluffy! It made exactly 24 mini muffins for me. This is maybe the 5th muffin recipe I’ve tried from your website and I’ve loved all of them 🙂

  5. 5 stars
    I just wanted to say that every time I make this muffin recipe my sons and husband rave about how good it is! Fantastic! I usually make with mini chocolate chips.

  6. 5 stars
    Love all your recipes! My kids don’t love chunks of fruit in their muffins. Could I purée 2 cups of fruit to put in versus adding 2 cups of diced fruit? Would the consistency be okay?

    1. That would add more liquid to the batter and would likely not bake through correctly. You could replace half of the yogurt with fruit puree though.

    1. If you omit the maple syrup you’ll loose the undertone of sweetness and a little moisture. If you want to do it, I’d omit and add 2 tbsp milk or a little mashed banana.

  7. 5 stars
    I just made the carrot and raisins ones. I substituted butter with coconut oil and used sugar-free maple syrup and they still turned out amazing (I might have had two already LOL) Thanks so much Amy!

  8. 5 stars
    Thank you for this recipe! It inspired me to bake for the first time in a long time. I didn’t have whole wheat flour so played with a mixture of AP flour, almond and coconut flour. I also added some raw veggie protein powder and subbed with agave syrup. Everyone likes them, so thank you again!