Description
These Muffins with Greek Yogurt are moist, fluffy, and subtly tangy thanks to the addition of creamy Greek yogurt. This secret ingredient adds richness and a protein boost while keeping the muffins tender and delicious for days. Perfect for breakfast, lunchboxes, or a quick snack, this versatile recipe can be customized with your favorite fruits, nuts, or chocolate chips. A simple, forgiving bake that always delivers.
Ingredients
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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2 large eggs
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1 cup plain Greek yogurt (full-fat preferred)
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⅔ cup sugar (or preferred sweetener)
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¼ cup oil or melted butter
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1 tsp vanilla extract
Optional Add-ins (1–1½ cups total):
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Blueberries
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Chocolate chips
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Chopped nuts
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Mashed banana
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Shredded carrots
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Lemon zest
Instructions
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Preheat Oven:
Preheat to 350°F (175°C). Line a muffin tin with liners or grease lightly. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. -
Mix Wet Ingredients:
In another bowl, whisk eggs, Greek yogurt, sugar, oil, and vanilla until smooth. -
Combine:
Gently stir dry ingredients into wet until just combined—don’t overmix. -
Add Mix-Ins:
Fold in your chosen add-ins (e.g., blueberries or chocolate chips). -
Fill Muffin Tin:
Divide batter evenly among muffin cups, filling each about ¾ full. -
Bake:
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool:
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Coat fruit in flour to prevent sinking.
Full-fat yogurt gives the best texture.
For mini muffins, reduce bake time to 10–12 minutes.
Room-temperature ingredients mix more evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: Greek Yogurt Muffins, Moist Muffins, Healthy Muffins, Easy Muffin Recipe