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Yogurt Muffins

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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.

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

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. In a separate bowl, mix the yogurt, eggs, oil (or melted butter), and vanilla extract until smooth and fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
  7. 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

Find it online: https://yumfamilyrecipes.com/yogurt-muffins/