Here’s a detailed recipe for yogurt muffins, including variations, storage tips, and FAQs.
🧁 Yogurt Muffins Recipe
⭐ Moist, fluffy, and simple to make, these muffins are perfect for breakfast, snacks, or even dessert. Yogurt adds a subtle tang and keeps them incredibly soft.
📝 Ingredients (Makes 12 Muffins)
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) neutral oil (vegetable, canola, or melted coconut)
- 1 cup (240g) plain yogurt (Greek or regular, full-fat preferred)
- 1 tsp pure vanilla extract
Optional Add-ins (choose one or mix & match):
- 1 cup fresh/frozen blueberries
- ½ cup chocolate chips
- ½ cup chopped nuts
- 1 tsp lemon zest or orange zest
👨🍳 Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk eggs and sugar until well combined. Add oil, yogurt, and vanilla; whisk until smooth.
- Combine wet and dry: Add the wet mixture into the dry ingredients. Stir gently until just combined (do not overmix!).
- Add mix-ins (optional): Fold in berries, chocolate chips, or nuts if using.
- Scoop and bake: Divide the batter evenly among the muffin cups (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍓 Variations
- Greek Yogurt Muffins: Use full-fat Greek yogurt for a denser, more protein-rich muffin.
- Lemon Yogurt Muffins: Add 2 tbsp lemon juice + 1 tbsp zest for citrus flavor.
- Banana Yogurt Muffins: Replace half the yogurt with mashed ripe banana.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ FAQs
1. Why use yogurt in muffins?
Yogurt adds moisture and tang. Its acidity activates baking soda, resulting in fluffier muffins.
2. Can I use Greek yogurt?
Yes! Greek yogurt makes the muffins a little denser but richer in protein. If too thick, thin it with a tablespoon or two of milk.
3. Can I make them sugar-free or healthier?
Yes. Use honey, maple syrup, or a sugar substitute like stevia or monk fruit. Adjust quantity to taste and reduce other liquids slightly if needed.
4. How do I store yogurt muffins?
- Room Temp: Store in an airtight container for 2 days.
- Fridge: Up to 5 days (best if warmed before eating).
- Freeze: Wrap individually and freeze up to 2 months. Thaw overnight or microwave for 30 seconds.
5. Why are my muffins dense or gummy?
Usually from overmixing the batter or using too much liquid. Stir just until combined and measure ingredients precisely.
6. Can I make mini muffins or jumbo muffins?
Absolutely!
- Mini muffins: Bake at 375°F for 10–12 minutes.
- Jumbo muffins: Bake for 23–28 minutes. Check with a toothpick.
Would you like a printable version or to adapt this recipe for dietary needs (e.g., egg-free, vegan, low-carb)?