Maple Walnut Yogurt Muffins
Start your morning with a batch of deliciously tender Maple Walnut Yogurt Muffins, a recipe that perfectly balances wholesome ingredients with rich, natural sweetness. Featuring protein-packed Greek yogurt and pure maple syrup, these muffins are moist, lightly sweetened, and brimming with warm cinnamon flavor. Crunchy chopped walnuts add texture and a satisfying nutty bite, while an optional sprinkle of rolled oats on top boosts the rustic charm. With just 15 minutes of prep time and simple pantry staples, these muffins come together effortlessly—ideal for busy weekdays or lazy weekend brunches. Whether enjoyed fresh from the oven or as a grab-and-go snack, these muffins are a healthy, flavorful twist on classic baked goods. Perfect for breakfast, snacks, or as a cozy treat with your favorite coffee or tea!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 1 cup plain Greek yogurt
- 0.75 cups maple syrup
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 0.75 cups chopped walnuts
- 2 tablespoons rolled oats (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a medium mixing bowl, whisk together the Greek yogurt, maple syrup, vegetable oil, vanilla extract, and the egg until well combined and smooth.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups. Fill each cup about 3/4 full.
Optional: Sprinkle the tops of the muffins with rolled oats for added texture and presentation.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 377.6 g | 137% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 172.1 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
