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 – 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

Description

Moist, fluffy, and endlessly adaptable, these favorite yogurt muffins are made with simple pantry ingredients and come together in one bowl. Choose from six delicious flavor add-ins or divide the batter for a fun, multi-flavor batch.

Ingredients

Scale

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

Choose One Add-In:

1 cup chocolate chips

1 cup shredded carrots + ½ cup raisins + 1 tsp cinnamon + ¼ tsp ground ginger

2 cups finely diced strawberries + 1 tbsp lemon zest

2 cups blueberries + 1 tsp cinnamon

2 cups finely diced cherries

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Instructions

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

2. In a bowl, whisk together both flours, baking powder, baking soda, and salt.

3. In another bowl, mix the yogurt, maple syrup, butter, eggs, and vanilla.

4. Gently stir the wet ingredients into the dry until just combined.

5. Fold in your chosen flavor add-in, or add individual toppings to each muffin cup.

6. Scoop ¼ cup of batter into each muffin cup.

7. Bake for 16–18 minutes, or until golden and a toothpick comes out clean.

8. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use whole-milk Greek yogurt for the best texture.

Do not overmix the batter; stir just until combined.

Dice fruits finely so they distribute evenly in the muffins.

You can freeze these muffins for up to 3 months in a sealed bag.

To reheat, microwave for 15 seconds or let thaw at room temperature.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 134
Sugar: 6g
Sodium: 147mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 38mg