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.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:18 mins

Total Time:28 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the yogurt, milk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.

Step 4

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.

Step 5

If using optional mix-ins like berries, chocolate chips, or nuts, fold them into the batter gently at this stage.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	982.9 grams (982.9g)

Amount per serving	% Daily Value*
Calories	2850

Total Fat 110.70g	142%
Saturated Fat 26.80g	134%
Polyunsaturated Fat 33.60g
Cholesterol 393mg	131%
Sodium 2445mg	106%
Total Carbohydrate 409.40g	149%
Dietary Fiber 14.50g	52%
Total Sugars 192.60g
Protein 62.60g	125%

Vitamin D 107IU	534%
Calcium 379mg	29%
Iron 15mg	85%
Potassium 941mg	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.

Source of Calories

Fat: 34.5%

Protein: 8.7%

Carbs: 56.8%