Description
Moist, fluffy, and protein-rich muffins made with Greek yogurt. These versatile muffins are easy to bake, customizable with mix-ins like berries or chocolate chips, and perfect for breakfast, snacks, or lunchboxes.
Ingredients
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1 ½ cups all-purpose flour (or whole wheat/gluten-free blend)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¾ cup plain Greek yogurt (full-fat or nonfat)
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½ cup sugar (or honey/maple syrup)
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2 large eggs
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¼ cup vegetable oil or melted butter
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1 cup mix-ins (blueberries, chocolate chips, nuts, lemon zest, etc.)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with liners and lightly grease.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, mix Greek yogurt, sugar, eggs, and oil until smooth.
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Gently fold dry ingredients into wet mixture until just combined.
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Toss mix-ins in a teaspoon of flour, then fold into batter.
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Divide batter evenly among muffin cups.
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Bake 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan 5 minutes before transferring to a wire rack.
Notes
Don’t overmix, or muffins will become dense.
Use room temperature ingredients for best results.
Muffins can be frozen up to 3 months when wrapped individually.
Swap flavored yogurt for plain if you want added sweetness (but reduce sugar).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Baking
- Cuisine: American