Why You’ll Love Yogurt Muffins Recipe
These yogurt muffins are incredibly moist thanks to the yogurt, which adds richness and softness without requiring excessive butter or oil. The texture is light yet satisfying, making them ideal for both kids and adults.
They come together quickly with minimal prep, making them perfect for busy mornings or last-minute baking. The recipe is also highly adaptable, allowing you to add fruit, chocolate chips, or spices to suit your preferences.
Whether you enjoy them plain or dressed up with mix-ins, these muffins are dependable, easy, and delicious every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain or vanilla yogurt
2 large eggs
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
Directions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, mix the yogurt, eggs, oil (or melted butter), and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are perfectly fine and will help keep the muffins tender.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 12 muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: 30–35 minutes
Variations
For a fruity twist, fold in 1 cup of fresh or frozen berries such as blueberries, raspberries, or chopped strawberries. If using frozen fruit, add it directly to the batter without thawing.
Add 1/2 cup of chocolate chips for a sweeter version. White chocolate, dark chocolate, or mini chips all work well.
For a warm, spiced flavor, stir in 1 teaspoon of cinnamon or add a pinch of nutmeg. Lemon zest pairs beautifully with plain yogurt for a fresh, bright taste.
You can also replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Storage/Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days. Allow refrigerated muffins to come to room temperature before serving or warm them slightly.
To freeze, place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds until warmed through.
To reheat in the oven, place muffins in a 300°F (150°C) oven for about 5–8 minutes.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and will produce a slightly denser muffin. If it is very thick, you can thin it with a tablespoon of milk.
Can I make these muffins dairy-free?
Yes, use a dairy-free yogurt alternative and choose oil instead of butter to make the recipe dairy-free.
Why are my muffins dense?
Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined to keep them light.
Can I reduce the sugar?
You can reduce the sugar slightly without greatly affecting the texture, though the muffins will be less sweet.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans add a pleasant crunch. Stir in about 1/3 to 1/2 cup.
How do I know when the muffins are done baking?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready.
Can I make mini muffins instead?
Yes, divide the batter into mini muffin tins and bake for 10–14 minutes, checking for doneness early.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser, heartier muffin.
Why did my muffins sink in the middle?
This can happen if the muffins are underbaked or if the oven door was opened too early during baking.
Can I prepare the batter ahead of time?
It is best to bake the batter immediately after mixing to ensure proper rise and texture.
Conclusion
These yogurt muffins are a simple, versatile recipe that delivers consistently soft and moist results. With minimal ingredients and easy preparation, they are perfect for busy mornings, afternoon snacks, or sharing with family and friends. Once you try them, they are sure to become a regular favorite in your baking routine.
Yogurt Muffins
These soft and fluffy yogurt muffins are tender, moist, and lightly sweet. Made with creamy yogurt and simple pantry staples, they are perfect for breakfast, snacks, or lunchboxes and can easily be customized with fruit, chocolate chips, or spices.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain or vanilla yogurt
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, mix the yogurt, eggs, oil (or melted butter), and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Fold in 1 cup fresh or frozen berries for a fruity variation (do not thaw frozen berries).
- Add 1/2 cup chocolate chips for a sweeter version.
- Stir in 1 teaspoon cinnamon or a pinch of nutmeg for warm spice flavor.
- Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
- Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
- Freeze for up to 3 months and thaw at room temperature or microwave for 15–20 seconds.
- Avoid overmixing to prevent dense muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
