Favorite Yogurt Muffins – Easy, Moist & Absolutely Delicious

Name: Favorite Yogurt Muffins – Easy, Moist & Absolutely Delicious
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¾ cup whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup whole-milk Greek yogurt; ⅓ cup maple syrup (or honey for kids over 1); ¼ cup unsalted butter, melted and cooled; 2 large eggs, lightly beaten; 2 tsp vanilla extract; 1 cup chocolate chips; OR; 1 cup shredded carrots + ½ cup raisins + 1 tsp cinnamon + ¼ tsp ground ginger; OR; 2 cups finely diced strawberries + 1 tbsp lemon zest; OR; 2 cups blueberries + 1 tsp cinnamon; OR; 2 cups finely diced cherries

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It’s Sunday morning. My toddler is stacking blocks while the coffee brews, and I’m mixing up a batch of our favorite yogurt muffins recipe—soft, golden, just-sweet-enough. It’s the kind of breakfast that makes the whole kitchen smell warm and cozy. These favorite yogurt muffins come out perfect every time, and the best part? I can change the flavor depending on what we have in the fridge.

Favorite yogurt muffins cooling on rack with chocolate and berries

Why You’ll Love These Yogurt Muffins

These muffins are light, moist, and gently sweet, thanks to Greek yogurt. They’re soft enough for toddlers but filling enough for grown-ups too.

You can make them with blueberries, chocolate chips, strawberries, or even carrots and raisins. I’ve tested every version, and they’re all delicious. The recipe uses simple ingredients and comes together in one bowl. No mixer needed.

They’re made with whole wheat flour, maple syrup, and Greek yogurt—so they taste like a treat but feel like a wholesome start to the day.

Ingredients Overview

Base Ingredients

¾ cup all-purpose flour + ¾ cup whole wheat flour: A soft, balanced texture
1 tsp baking powder + ½ tsp baking soda: For rise and fluffiness
¼ tsp salt: Just enough to bring out flavor
1 cup whole-milk Greek yogurt: Moisture, tang, and richness
⅓ cup maple syrup: Natural sweetness
¼ cup melted unsalted butter: Soft crumb and buttery taste
2 large eggs: Help bind everything together
2 tsp vanilla extract: Warmth and depth

Flavor Add-In Options

Pick one variation per batch, or divide the batter to try a few at once.

1 cup chocolate chips – crowd-pleaser
1 cup shredded carrots + ½ cup raisins + 1 tsp cinnamon + ¼ tsp ginger – cozy and spiced
2 cups finely diced strawberries + 1 tbsp lemon zest (optional) – bright and fresh
2 cups blueberries + 1 tsp cinnamon – a classic pairing
2 cups finely diced cherries – sweet and juicy

Step-by-Step Instructions

Mixing the Batter

Preheat your oven to 375°F and grease a 12-cup muffin pan.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.

In another bowl, mix the yogurt, maple syrup, melted butter, eggs, and vanilla until smooth.

Gently stir the wet ingredients into the dry ones. Don’t overmix. The batter should be thick.

Now stir in your chosen flavor add-in. If you want multiple flavors in one batch, wait until after scooping to add them.

Baking the Muffins

Spoon about ¼ cup of batter into each muffin cup. Fill each one about ¾ full.

Bake for 16 to 18 minutes. The tops should be lightly golden and a toothpick should come out clean.

Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack.

Multi-Flavor Tip

Want to make more than one flavor in a single batch? Here’s how:

Scoop plain batter into each muffin cup, then top each with 1 tablespoon of a different add-in. Gently swirl it in with a spoon. That way you can try a few flavors at once.

Tips for the Best Yogurt Muffins

Use whole-milk Greek yogurt for best texture and flavor
Don’t overmix—stop once the batter comes together
Dice fruit small so it bakes evenly
Let muffins cool before eating so they firm up and don’t fall apart

Storage Instructions

Room Temp, Fridge, or Freezer?

Room temperature: Store in an airtight container for up to 3 days
Fridge: Store up to 5 days; reheat slightly before eating
Freezer: Store in a zip-top bag for up to 3 months; thaw at room temp or microwave in 15-second bursts

Recipe FAQs

Can I make these dairy-free or gluten-free?

Yes! For dairy-free muffins, use plant-based Greek-style yogurt and swap the butter for a neutral oil like canola. For gluten-free, use a cup-for-cup gluten-free flour blend.

What yogurt works best for muffins?

Whole-milk Greek yogurt gives the richest and moistest texture. Regular yogurt works too, but the muffins may be a little softer.

Are these muffins okay for toddlers?

Definitely. They’re soft and lightly sweetened, with no refined sugar. Just avoid honey for babies under one. You can dice the muffins smaller for little hands.

Favorite Yogurt Muffins Recipe (Recipe Card)

More Such Recipes

If you enjoy these, you’ll love these muffin and breakfast ideas too:

Final Thoughts

These favorite yogurt muffins are on repeat in our kitchen. Whether it’s a lazy weekend or school morning, this favorite yogurt muffins recipe always delivers. They’re easy to mix up, fun to flavor, and satisfying any time of day.

Try them with butter, nut butter, or jam. Switch up the add-ins. Let your kids pick the flavors. And if you bake a batch, tag me on Pinterest or Facebook—I’d love to see your muffin creations!