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
1 ½ cups all-purpose flour (or whole wheat/gluten-free blend)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup plain Greek yogurt (full-fat or nonfat)
½ cup sugar (or honey/maple syrup)
2 large eggs
¼ cup vegetable oil or melted butter
1 cup mix-ins (blueberries, chocolate chips, nuts, lemon zest, etc.)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with liners and lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, mix Greek yogurt, sugar, eggs, and oil until smooth.
Gently fold dry ingredients into wet mixture until just combined.
Toss mix-ins in a teaspoon of flour, then fold into batter.
Divide batter evenly among muffin cups.
Bake 18–22 minutes, or until a toothpick inserted comes out clean.
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