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.
Sorry if this is already posted on here but how long should I bake these for if I’m making mini muffins?
I think around 14 minutes!
This really was a simple and delicious recipe. I didn’t have plain yogurt OR any fruits but I did have blueberry yogurt and the muffins came out amazing. Thank you so much for this! I’m definitely a fan.
Made these quick before the kids woke up today and they were cool enough and ready by breakfast! So good with fresh Michigan blueberries! My kitchen smells like a bakery. Thank you again for great recipes.
Finally made these this morning- with chocolate chips (obviously lol) and added sprinkles. Best and easiest recipe! Muffins are so moist and recipe was easy enough for my 4 year old to help. Make these and you won’t regret it!
These are awesome! I made with strawberries amd strawberry yogurt to use it up. Yum.
Can you sub out the all purpose flour? Use just all whole wheat or white whole wheat?
Thank you
Yes. If you use all whole-wheat flour, the baking range will be 14-16 minutes. White whole wheat will be the same!
One of the best muffin recipes I have tried for my toddler. I made them in three flavours. Chocolate chips, blueberries and strawberries. My daughter loved them all and so did I. The perfect amount of sweetness and such fluffy texture. Great base muffin recipe.
These turned out perfectly! So moist.
I subbed gluten free flour and they worked just great! They rose up more than I was expecting which was a wonderful surprise. For sure adding these to my regular rotation.
I really appreciate the egg sub you gave. We have multiple food allergies and it’s scary to try a new recipe with my own sub not knowing if it will turn out! These muffins were great. Thank you!
Another delicious recipe, thank you!!
So yummy! I’ve baked so many of your muffin recipes but I love how versatile these are. We did cinnamon and blueberry for our first batch. He loved it! Thanks!
This is the BEST muffin recipe I’ve tried. Thank you!! The carrot ones were an absolute hit with my picky eater toddler.
I’m so glad!
Any suggestions on how to make these sugar free? Just elimate the maple syrup? Add banana? Not sure how that would affect the baking time
I think you could omit it and add 2 tbsp milk. I think the baking time would be the same.
Any idea what needs to change to add frozen strawberries instead of fresh? I have a freezer full after strawberry season and would love to make these! They’re already cut up, but I imagine they’d put off quite a bit more liquid.
I actually think they’d be fine if you just add them. They might add a little extra moisture but I’m not too concerned. If they were super juicy, you could thaw them, drain the liquid, then add them, but I’m not sure that’s necessary.
Hi, for the woman using frozen strawberries, I just wanted to say “keep them frozen!” They won’t get mushy if you keep them frozen. I make a strawberry spoon cake for my husband on heavy rotation and keep strawberries in our freezer for that purpose. I am about to make these w frozen blueberries and strawberries, love all your muffins!
I don’t have yogurt but I have whole milk. Could I use milk in place of the yogurt? LOVE your recipes so much. This is the only site I use to make baked goods for my 15 month old.
I haven’t tested them with milk. It’s possible they would work but you may want to reduce the amount to 3/4 cup. (If the batter seems really thick, use the full cup.)