Yogurt Muffins
Delightfully moist and irresistibly versatile, these Yogurt Muffins are your answer to a quick, wholesome, and utterly satisfying treat. Made with plain yogurt for a naturally tender crumb, these muffins strike the perfect balance of lightness and moisture, making them an instant favorite for breakfast, snacks, or dessert. The recipe comes together in just 10 minutes of prep time and invites customization with optional mix-ins like fresh berries, chocolate chips, or crunchy nuts. Easy to whip up with everyday pantry staples, these muffins bake to golden perfection in under 20 minutes. Whether served warm from the oven or tucked into a lunchbox, these bakery-style muffins are the ideal fuss-free indulgence that's both kid- and adult-approved.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups plain yogurt (Greek or regular, unsweetened)
- 0.25 cups milk
- 0.25 cups vegetable oil
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cups optional mix-ins (e.g., fresh berries, chocolate chips, or nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the yogurt, milk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix—the batter should be slightly lumpy for tender muffins.
If using optional mix-ins like berries, chocolate chips, or nuts, fold them into the batter gently at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the yogurt muffins 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 |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 409.4 g | 149% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 192.6 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 379 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 940 mg | 20% | |
*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.
