Yogurt Honey Muffins
Soft, tender, and naturally sweetened, these Yogurt Honey Muffins are the perfect balance of wholesome and indulgent. Made with protein-rich Greek yogurt and a touch of honey for natural sweetness, these muffins are golden-brown bites of goodness that feel as nutritious as they taste. The combination of vanilla, melted butter, and a hint of salt adds depth to every bite, while the optional splash of milk keeps the batter perfectly fluffy. Ideal for breakfast, brunch, or a snack on the go, these muffins pair beautifully with coffee, tea, or simply on their own. Plus, they’re quick to whip up—ready in under 30 minutes and perfect for meal prep or a last-minute treat. Whether you’re looking for a healthier baked good or an easy crowd-pleaser, these muffins deliver flavor and simplicity in every bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup plain Greek yogurt
- 0.5 cups honey
- 0.25 cups unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoons vanilla extract
- 2 tablespoons milk (optional, if batter is too thick)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk together the Greek yogurt, honey, melted butter, egg, and vanilla extract until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. If the batter seems too thick, add 1-2 tablespoons of milk to reach a scoopable consistency.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring 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 in the refrigerator for up to a week.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 109.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 389 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 739 mg | 16% | |
*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.
