Favorite Yogurt Muffins (So Yum!)

With a base recipe that bakes up perfectly 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 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 sort of chose your own flavor adventure each time you make a batch!

(You may also like my Spinach Banana Muffins and my Donut Muffins.

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 that the muffins rise and bake through as intended. Be sure that 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 that 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 the timing.

1. Stir together the wet ingredients in a medium bowl or large bowl.
2. Stir in the dry ingredients, whisking gently to create a thick but uniform batter.
3. Divide the batter among a greased muffin pan and add the add-ins—either using one for the whole batch or a few and dividing up the batch.
4. 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

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.

I’d love to hear your feedback on this recipe so please comment below to share!

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Optional Add-ins (choose one)

• 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, eggs, butter, and vanilla.

• Gently stir the yogurt mixture into the flour mixture.

• 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 cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

• 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.

Serving: 1muffin, Calories: 134kcal, Carbohydrates: 18g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 147mg, Potassium: 92mg, Fiber: 1g, Sugar: 6g, Vitamin A: 159IU, Calcium: 57mg, Iron: 1mg

This post was first published June 2021.