Super Moist Muffins
Soft, fluffy, and incredibly easy to make, these Super Moist Muffins are the perfect solution for a quick breakfast, snack, or dessert that feels like a homemade treat. Made with a rich combination of Greek yogurt, whole milk, and melted butter, they deliver irresistible moisture and tender texture in every bite. The base recipe is delightfully versatile, allowing you to customize with your favorite mix-ins—think fresh blueberries, gooey chocolate chips, or crunchy nuts—for a personalized touch. Ready in just 35 minutes and yielding 12 bakery-style muffins, this recipe is ideal for busy mornings or leisurely brunches. With minimal ingredients and simple steps, these muffins guarantee delicious results every time. Perfectly golden and aromatic, they're sure to be a hit with both kids and adults alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup plain Greek yogurt
- 0.5 cup whole milk
- 0.5 cup unsalted butter, melted
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup mix-ins of choice (optional, e.g., blueberries, chocolate chips, nuts)
Instructions
Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease each cup with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the Greek yogurt, whole milk, melted butter, eggs, and vanilla extract until smooth and well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together with a spatula until just combined, being careful not to overmix. The batter will be thick and slightly lumpy.
If using mix-ins, gently fold them into the batter at this stage, being careful not to overwork the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer 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 |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 179.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 246 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 538 mg | 11% | |
*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.
