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 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 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, and 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!
Ingredients You Need
- all-purpose flour
- whole-wheat flour
- baking powder
- baking soda
- salt
- whole milk plain Greek yogurt
- maple syrup
- unsalted butter
- eggs
- pure vanilla extract
TIP: I prefer the moisture that whole milk yogurt adds in this recipe. I highly recommend against using nonfat if possible.
Step-by-Step Instructions
Here’s a look at the process involved in this recipe. Scroll down to the bottom of the post for the full information.
- Choose your add-ins.
- Stir together the wet ingredients.
- Stir in the dry ingredients.
- Add the add-ins—either using one for the whole batch or a few and dividing up the batch.
- Place into a greased muffin tin.
- Bake!
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
I prefer to use plain whole milk Greek style yogurt in this recipe for the most tender and moist results.
These are great for babies eating finger foods on up. Dice them up as needed for younger kids.
There are options to make them plain (which taste like a really good vanilla muffin) or to add blueberries, strawberries, cherries, chocolate chips, or carrots and raisins. They’re all really yummy!
Best Tips for Success
- 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.
- 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. (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.
- You may also like Lemon Blueberry Muffins, Applesauce Muffins, and Baby Muffins. And all of my healthy muffins recipes for kids are here.
I’d love to hear your feedback on this recipe so please comment below to share!
Favorite Yogurt Muffins
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
Optional Add-ins (choose one)
- 1 cup chocolate chips
- 1 cup shredded carrots, ½ cup raisins, 1 teaspoon cinnamon, ¼ teaspoon ground ginger
- 2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired)
- 2 cups blueberries (add 1 teaspoon cinnamon if desired)
- 2 cups finely diced cherries
Instructions
- 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.
Equipment
Video
Notes
- 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.
Could you use almond flour as a gluten free option?
No, you can’t sub almond flour for wheat flour and expect the same results. I have a great Almond Flour Muffin recipe though: https://www.yummytoddlerfood.com/almond-flour-muffins/
Hi there! LOVE all your recipes!! My kids don’t like chunks of fruit in muffins. 🙁 Could I measure out the 2 cups of the diced fruit, blender until puréed & then add in the recipe or would that make it too liquidy? Or do you have a recommendation of what to do? Thanks in advance!!
Checking in on this question. I know you’re so busy, but I have yogurt I need to use up. 😉 Thanks!!
The add-ins are optional, so I would just leave the fruit out altogether! Or you could add chocolate chips instead. I definitely think pureeing the fruit and then adding it in would not work as well.
I wouldn’t recommend that as it will add more moisture to the batter and likely wouldn’t bake through properly. (Sorry I missed the question!)
Is it possible to substitute honey for the maple syrup?
Sure
Have you ever made these as savory vegetable muffins? Could I do two cups of finely shredded veggies do you think?
I think you can do that but you’d want to omit the sweetener and maybe add more salt and some other flavorings such as oregano or pizza seasoning to ensure they aren’t bland.
Do you have an idea on bake time if I did these as mini muffins?
Around 12 minutes. Enjoy
Can I just use all purpose flour instead of the whole wheat flour and Doni use the same measurement?
That should work similarly.
Hi, can I substitute the all purpose flour with whole wheat flour instead? What changes would I have to make in the recipe for that?
You would want to use 1.25 cups whole wheat flour total (so it’s reduced from the total amount if using a combo). You will have slightly less batter. (Or, if you want to be sure you get 12 muffins, use 1.5 cups whole wheat flour and add 1/4 cup milk to the batter.)
I’ve been making these as mini muffins but having issues with the bottoms of them being so airy that they keep sticking to the paper and really hard to take out without leaving a third of the muffin in the paper. Any advice? 🙏🏻
They don’t have enough fat to come off of paper liners cleanly, so you could spray lightly with nonstick spray or try parchment liners.
We really enjoyed these muffins! I made them into minis and actually put them into the tins before realizing I forgot to add the mixins 🤦♀️ I swirled in some carrot, chopped dates, coconut, and a pinch of pumpkin pie spice using a skewer. Super light and fluffy! It made exactly 24 mini muffins for me. This is maybe the 5th muffin recipe I’ve tried from your website and I’ve loved all of them 🙂
I just wanted to say that every time I make this muffin recipe my sons and husband rave about how good it is! Fantastic! I usually make with mini chocolate chips.
Love all your recipes! My kids don’t love chunks of fruit in their muffins. Could I purée 2 cups of fruit to put in versus adding 2 cups of diced fruit? Would the consistency be okay?
That would add more liquid to the batter and would likely not bake through correctly. You could replace half of the yogurt with fruit puree though.
Am I right to assume that if I only have self rising flour, I can omit the baking powder, baking soda, and salt?
Yes, that should be similar though I have not tested it to ensure that it works the same.
Can you omit the maple syrup for these and still have them come out okay?
If you omit the maple syrup you’ll loose the undertone of sweetness and a little moisture. If you want to do it, I’d omit and add 2 tbsp milk or a little mashed banana.
I just made the carrot and raisins ones. I substituted butter with coconut oil and used sugar-free maple syrup and they still turned out amazing (I might have had two already LOL) Thanks so much Amy!
Thank you for this recipe! It inspired me to bake for the first time in a long time. I didn’t have whole wheat flour so played with a mixture of AP flour, almond and coconut flour. I also added some raw veggie protein powder and subbed with agave syrup. Everyone likes them, so thank you again!