Let’s talk about muffins—specifically, the wonderfully moist and versatile yogurt muffin! Whether you’re whipping up a quick breakfast, packing a lunchbox treat, or craving a cozy snack, these recipes have you covered. From classic blueberry to inventive savory options, there’s a perfect pick for every baker. Ready to find your new favorite? Dive into these 34 delicious ideas and get baking!
Blueberry Greek Yogurt Muffins
Perhaps there’s something quietly comforting about baking on a gentle morning, when the world outside feels still and the kitchen fills with the warm scent of blueberries and vanilla. These muffins come together with a tender crumb and a subtle tang, perfect for those moments when you need a little sweetness without too much fuss. I love how the Greek yogurt keeps them moist while adding a lovely richness that pairs so well with the burst of fresh fruit.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (or a bit more if you prefer sweeter muffins)
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup plain Greek yogurt (full-fat for best texture, but low-fat works too)
– 1/2 cup whole milk (or any milk you have on hand)
– 1/4 cup unsalted butter, melted and cooled slightly (or neutral oil like canola)
– 1 large egg, at room temperature
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh blueberries (frozen can be used without thawing to prevent sinking)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, mix the Greek yogurt, milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the blueberries, taking care not to crush them, which helps distribute them evenly without staining the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Moist and tender with a slight tang from the yogurt, these muffins have a lovely soft crumb that holds up well to the juicy blueberries. They’re perfect warm with a dab of butter or enjoyed cool as a quick breakfast on the go, and I often find they taste even better the next day when the flavors have melded together beautifully.
Lemon Poppy Seed Yogurt Muffins
Often, the simplest moments bring the deepest comfort—like the quiet hum of the oven on a slow morning, promising something warm and tender to share. These lemon poppy seed yogurt muffins are my gentle nod to those peaceful starts, with a bright citrus kiss and the subtle crunch of seeds. They’re uncomplicated joy, baked soft and ready to cradle a cup of tea or a quiet thought.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (or a touch more if you prefer sweeter)
– 2 tsp baking powder (ensure it’s fresh for good rise)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 tbsp poppy seeds
– 1 cup plain whole milk yogurt (Greek yogurt works for extra richness)
– 1/2 cup unsalted butter, melted and cooled (or vegetable oil for a lighter option)
– 2 large eggs, at room temperature
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 1 tbsp lemon zest (brightens the flavor)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until fully combined.
3. In a separate medium bowl, mix the yogurt, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
6. Bake in the preheated oven for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
8. Transfer the muffins to a wire rack to cool completely before serving.
Delicately moist and flecked with poppy seeds, these muffins carry a sunny lemon aroma that feels like a warm hug. Their crumb is soft yet substantial, perfect for breakfast with a dollop of yogurt or as an afternoon treat drizzled with honey—each bite a quiet reminder to savor the small, sweet pauses in life.
Chocolate Chip Yogurt Muffins
There’s something quietly comforting about the scent of warm muffins filling the kitchen on a slow morning, a simple pleasure that feels both nostalgic and new. These chocolate chip yogurt muffins come together with humble ingredients, offering a tender crumb and just enough sweetness to feel like a gentle treat. They’re the kind of bake that invites you to pause, breathe, and savor a small moment of calm.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (or a bit less if you prefer less sweetness)
– 1/2 cup plain whole milk yogurt (Greek yogurt works too, for extra richness)
– 1/2 cup whole milk (or any milk you have on hand)
– 1/3 cup unsalted butter, melted and slightly cooled (or neutral oil like vegetable oil)
– 2 large eggs, at room temperature
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp fine sea salt
– 1 cup semi-sweet chocolate chips (mini chips distribute more evenly)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
3. In a separate medium bowl, whisk the plain whole milk yogurt, whole milk, melted unsalted butter, and eggs until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
7. Bake in the preheated oven at 375°F for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Not overly sweet, these muffins boast a soft, moist texture from the yogurt, with pockets of melted chocolate that add a delightful richness. Enjoy them warm with a dab of butter or alongside a cup of tea for a cozy, everyday indulgence.
Apple Cinnamon Yogurt Crumble Muffins
Remembering the crisp autumn mornings of my childhood, I find myself drawn to the kitchen, where the scent of warm spices and tart apples fills the air, inviting a moment of quiet comfort. These muffins, with their tender crumb and sweet, crunchy topping, are like a cozy embrace on a cool day, perfect for savoring slowly with a cup of tea or sharing with loved ones.
Ingredients
– 1 1/2 cups all-purpose flour (spoon and level for accuracy)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 1/4 cup brown sugar, packed
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon (or more for extra spice)
– 1/4 tsp salt
– 1 cup plain yogurt (full-fat for richness, or Greek for thickness)
– 1/4 cup vegetable oil (or any neutral oil like canola)
– 1 large egg, room temperature
– 1 tsp vanilla extract
– 1 cup diced apples (peeled, about 1 medium apple, use Granny Smith for tartness)
– For the crumble topping: 1/4 cup all-purpose flour, 2 tbsp cold unsalted butter (cubed), 2 tbsp brown sugar, 1/2 tsp cinnamon
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp salt until well combined.
3. In a separate medium bowl, mix 1 cup yogurt, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth and fully incorporated.
4. Tip: Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; overmixing can lead to tough muffins.
5. Fold in 1 cup diced apples until evenly distributed throughout the batter.
6. In a small bowl, prepare the crumble topping by combining 1/4 cup all-purpose flour, 2 tbsp brown sugar, and 1/2 tsp cinnamon, then cut in 2 tbsp cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
7. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
8. Sprinkle the crumble topping evenly over each muffin batter portion.
9. Tip: For even baking, rotate the muffin tin halfway through the baking time to ensure all muffins cook uniformly.
10. Bake in the preheated oven at 375°F for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
12. Tip: Allow muffins to cool completely on a wire rack before serving to prevent them from becoming soggy and to enhance the texture.
13. Transfer the muffins to a wire rack to cool completely.
The muffins emerge with a soft, moist interior from the yogurt and apples, contrasted by a crisp, cinnamon-spiced crumble that adds a delightful crunch. Serve them warm with a dollop of Greek yogurt for extra creaminess or enjoy them as a wholesome breakfast on-the-go, where the flavors deepen and meld together beautifully after cooling.
Strawberry Banana Yogurt Muffins
Unfolding the morning with the quiet comfort of baking, these strawberry banana yogurt muffins bring a gentle sweetness to the counter, blending ripe fruit and creamy tang into each tender bite.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking powder (for lift)
– ½ tsp baking soda
– ¼ tsp salt
– 2 ripe bananas, mashed (about 1 cup, the spottier the sweeter)
– ½ cup plain yogurt (Greek or regular, for moisture)
– ⅓ cup granulated sugar (adjust to preference)
– 1 large egg, room temperature
– ¼ cup vegetable oil (or any neutral oil)
– 1 tsp vanilla extract
– 1 cup diced fresh strawberries (pat dry to avoid sogginess)
Instructions
1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, mash the bananas with a fork until smooth, then stir in the yogurt, sugar, egg, oil, and vanilla extract until the mixture is uniform.
4. Tip: Fold the dry ingredients into the wet mixture gently with a spatula until just combined; overmixing can lead to dense muffins.
5. Gently fold in the diced strawberries, being careful not to crush them to maintain texture.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
10. Tip: Allow muffins to cool completely before storing to prevent condensation and sogginess.
Buttery and moist with bursts of fruity freshness, these muffins offer a soft crumb that pairs wonderfully with a drizzle of honey or a smear of cream cheese for a cozy breakfast or afternoon treat.
Vanilla Almond Yogurt Muffins
Perhaps there’s something quietly comforting about the ritual of baking on a slow morning, the gentle hum of the oven warming the kitchen as these vanilla almond yogurt muffins come together with such simple grace.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (or substitute with coconut sugar)
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup plain whole milk yogurt (Greek yogurt works too for extra richness)
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon almond extract (adjust to taste for a stronger nutty flavor)
– 1/2 cup sliced almonds, for topping
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the yogurt, melted butter, eggs, vanilla extract, and almond extract until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Sprinkle the sliced almonds evenly over the top of each muffin for a crunchy finish.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Upon tasting, you’ll find these muffins wonderfully moist from the yogurt, with a soft crumb and a delicate vanilla-almond aroma that lingers. They’re perfect warm with a dab of honey or alongside a cup of tea for a peaceful moment.
Honey and Oat Greek Yogurt Muffins
Wandering through the kitchen this morning, I found myself craving something simple yet nourishing—a humble muffin that whispers of comfort rather than shouts for attention. There’s a gentle magic in combining honey’s golden sweetness with the earthy heartiness of oats, all held together by the tender tang of Greek yogurt. It feels like wrapping yourself in a warm, flour-dusted embrace, one quiet bite at a time.
Ingredients
– 1 ½ cups all-purpose flour (or whole wheat for a nuttier flavor)
– 1 cup old-fashioned rolled oats (not instant, for better texture)
– ½ cup honey (adjust slightly for sweetness preference)
– 1 cup plain Greek yogurt (full-fat adds richness)
– 2 large eggs, room temperature (for easier mixing)
– ⅓ cup melted unsalted butter (or coconut oil for a dairy-free option)
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp vanilla extract (pure extract enhances flavor)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, oats, baking soda, and salt until evenly combined.
3. In a separate medium bowl, whisk the eggs vigorously for about 30 seconds until frothy to incorporate air for lightness.
4. Add the honey, Greek yogurt, melted butter, and vanilla extract to the eggs, and whisk until smooth and fully blended.
5. Tip: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; avoid overmixing to keep muffins tender.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full to allow for rising.
7. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
8. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
9. Remove from the oven and let the muffins cool in the tin for 5 minutes to set before transferring to a wire rack.
10. Tip: For extra moisture, cover slightly warm muffins with a clean kitchen towel as they cool completely.
Yielding to their warmth, these muffins emerge with a soft, crumbly interior dotted with chewy oats and a subtle honeyed glow. Their flavor balances tangy yogurt with earthy sweetness, perfect for pairing with a dollop of jam or a drizzle of extra honey for a lazy weekend breakfast.
Raspberry Lemon Yogurt Muffins
Often, the simplest moments in the kitchen bring the most comfort, like these raspberry lemon yogurt muffins that fill the air with a gentle, citrus-sweet aroma while they bake.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or a bit less if you prefer less sweetness)
– 1/2 cup plain yogurt (full-fat for richness, or Greek for thickness)
– 1/2 cup unsalted butter, melted and cooled (or any neutral oil like vegetable oil)
– 2 large eggs, at room temperature (for better mixing)
– 1/4 cup fresh lemon juice (about 2 lemons, adjust for tanginess)
– 1 tbsp lemon zest (from about 1 lemon, for bright flavor)
– 1 tsp baking powder (ensure it’s fresh for good rise)
– 1/2 tsp baking soda
– 1/2 tsp salt (fine sea salt works well)
– 1 cup fresh raspberries (frozen can be used if thawed and patted dry)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
3. In a separate medium bowl, mix the yogurt, melted butter, eggs, lemon juice, and lemon zest with a spatula until smooth.
4. Tip: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; overmixing can lead to tough muffins.
5. Gently fold in the raspberries, being careful not to break them too much to avoid color bleeding.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Tip: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
9. Transfer the muffins to a wire rack to cool completely for about 30 minutes.
10. Tip: For extra flavor, brush the warm muffin tops with a simple lemon glaze made from powdered sugar and lemon juice if desired.
Now, these muffins emerge with a tender, moist crumb from the yogurt, punctuated by bursts of tart raspberry and zesty lemon. They’re perfect for a quiet breakfast with a cup of tea or shared fresh from the oven, still warm and comforting.
Pumpkin Spice Yogurt Muffins
Lingering autumn mornings call for something warm and spiced, something that fills the kitchen with the scent of cinnamon and nutmeg. These pumpkin spice yogurt muffins are my quiet comfort, a simple joy to bake as the leaves begin to turn. They’re tender, lightly sweet, and perfect with a cup of tea or coffee.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking powder
– ½ tsp baking soda
– 2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
– ½ tsp salt
– 2 large eggs, at room temperature (for better incorporation)
– ¾ cup granulated sugar
– 1 cup plain whole milk yogurt (Greek yogurt works too for a denser texture)
– ½ cup canned pumpkin puree (not pumpkin pie filling)
– ⅓ cup vegetable oil (or any neutral oil like canola)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
3. In a large bowl, beat the eggs and sugar with a hand mixer or whisk for about 2 minutes until pale and slightly thickened.
4. Add the yogurt, pumpkin puree, oil, and vanilla extract to the egg mixture, and mix until smooth and fully incorporated.
5. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain; avoid overmixing to keep the muffins tender.
6. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
7. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
They emerge with a soft, moist crumb and a warm spice aroma that feels like a hug. Try serving them warm with a dollop of yogurt or a drizzle of honey for extra coziness, or enjoy them as a quick breakfast on a crisp fall day.
Zucchini and Carrot Yogurt Muffins
Yielding to the quiet rhythm of a Tuesday morning, I find myself drawn to the kitchen, where the humble zucchini and carrot await their transformation. There’s a gentle comfort in grating these vegetables, their bright colors and earthy scents mingling with the tang of yogurt, promising muffins that feel both nourishing and indulgent.
Ingredients
– 1 ½ cups all-purpose flour (or whole wheat for a heartier texture)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon (add a pinch more for extra warmth)
– 2 large eggs, at room temperature
– ½ cup plain yogurt (Greek yogurt works for a thicker batter)
– ½ cup granulated sugar (or substitute with honey for a natural sweetness)
– ¼ cup vegetable oil (or any neutral oil like canola)
– 1 teaspoon vanilla extract
– 1 cup grated zucchini, excess moisture squeezed out (pat dry with a towel to avoid sogginess)
– 1 cup grated carrot
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with oil.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon until well combined.
3. In a large bowl, beat 2 large eggs with a whisk until frothy, about 30 seconds.
4. Add ½ cup plain yogurt, ½ cup granulated sugar, ¼ cup vegetable oil, and 1 teaspoon vanilla extract to the eggs, and whisk until the mixture is smooth and fully incorporated.
5. Tip: Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to avoid tough muffins—stop as soon as no flour streaks remain.
6. Fold in 1 cup grated zucchini and 1 cup grated carrot until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full to allow for rising.
8. Tip: For evenly baked muffins, tap the muffin tin lightly on the counter to remove any air bubbles before baking.
9. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
10. Tip: Rotate the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
12. Transfer the muffins to a wire rack to cool completely before serving, about 30 minutes.
Gently, these muffins emerge with a tender crumb, subtly sweet from the carrots and spiced with cinnamon, while the yogurt lends a moist, soft texture that melts in your mouth. Serve them warm with a dollop of honey or alongside a cup of tea for a quiet moment of solace, their flecks of green and orange reminding you of the garden’s simple gifts.
Cranberry Orange Yogurt Muffins
Baking these muffins feels like wrapping yourself in a cozy autumn morning, with the tart cranberries and bright orange zest dancing together in a tender, yogurt-kissed batter. There’s something quietly comforting about filling the kitchen with their warm, citrusy aroma as they rise golden in the oven.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar (or reduce slightly if preferred)
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup plain whole milk yogurt (Greek yogurt works too, for extra richness)
– 1/2 cup unsalted butter, melted and cooled (or vegetable oil for a lighter option)
– 2 large eggs, at room temperature
– 1 tbsp orange zest (from about 1 large orange)
– 1/2 cup fresh orange juice
– 1 cup fresh or frozen cranberries (if frozen, do not thaw)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the yogurt, melted butter, eggs, orange zest, and orange juice until smooth.
4. Tip: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; overmixing can lead to dense muffins.
5. Gently fold in the cranberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
10. Tip: Allow muffins to cool completely on the rack to prevent sogginess and develop the best texture.
Fresh from the oven, these muffins boast a soft, moist crumb with bursts of tart cranberry and a subtle citrus glow. For a delightful twist, serve them warm with a dollop of orange-infused honey butter or alongside a cup of Earl Grey tea on a crisp fall day.
Peach Cobbler Yogurt Muffins
Evenings like these call for something warm and comforting, the kind of baking that fills the kitchen with a sweet, fruity aroma and makes the world feel just a little softer. These muffins, inspired by the classic peach cobbler, bring together ripe peaches and creamy yogurt for a treat that feels both nostalgic and new.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or a bit less if peaches are very sweet)
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup plain whole milk yogurt (Greek yogurt works too for extra richness)
– 1/2 cup unsalted butter, melted and cooled slightly (or any neutral oil)
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 1/2 cups diced fresh peaches, peeled (about 2 medium peaches; frozen can be used if thawed and drained)
– 1 tbsp turbinado sugar for sprinkling (optional, for a crunchy top)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, mix the yogurt, melted butter, eggs, and vanilla extract until smooth.
4. Tip: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to keep muffins tender.
5. Fold in the diced peaches gently until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Sprinkle the tops with turbinado sugar if using for added texture and sweetness.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
10. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
11. Tip: For best flavor, allow muffins to cool for at least 10 minutes before serving; this helps the flavors meld together.
Crumbs tender and moist, these muffins boast a subtle tang from the yogurt and bursts of juicy peach in every bite. Serve them warm with a dollop of whipped cream or alongside a cup of tea for a cozy afternoon treat that feels like a hug in baked form.
Coconut Pineapple Yogurt Muffins
Mornings like these call for something tender and tropical, a quiet moment to savor the gentle sweetness of coconut and pineapple mingling in a warm muffin. Gently folding yogurt into the batter creates a moist crumb that feels like a soft embrace with each bite. It’s a simple pleasure, perfect for a slow start or a thoughtful pause in the day.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (or coconut sugar for deeper flavor)
– 1/4 cup unsweetened shredded coconut
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup plain yogurt (whole milk or Greek for richness)
– 1/2 cup crushed pineapple, drained (reserve juice for other uses)
– 1/4 cup melted coconut oil (or any neutral oil)
– 1 large egg, room temperature
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt until fully combined.
3. In a separate bowl, mix yogurt, crushed pineapple, melted coconut oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to keep muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
7. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Golden and fragrant, these muffins emerge with a soft, cake-like texture and a subtle tropical sweetness. Serve them warm with a dollop of yogurt or a drizzle of honey for an extra touch of comfort, perfect alongside a quiet cup of tea.
Maple Walnut Yogurt Muffins
Remembering the quiet mornings of autumn, when the air turns crisp and the maple trees begin their fiery transformation, I find myself drawn to the kitchen to create something that captures this seasonal shift—a batch of warm, spiced muffins that fill the home with the comforting aroma of toasted walnuts and sweet maple.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (adjust to taste if preferred less sweet)
– 2 tsp baking powder (ensure it’s fresh for best rise)
– 1/2 tsp salt (fine sea salt works well)
– 1 cup plain yogurt (full-fat for richness, or Greek for thicker texture)
– 1/2 cup maple syrup (pure, not imitation, for authentic flavor)
– 1/4 cup vegetable oil (or any neutral oil like canola)
– 1 large egg (room temperature for even mixing)
– 1 tsp vanilla extract (pure for better flavor)
– 1/2 cup chopped walnuts (toasted for enhanced crunch)
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate medium bowl, mix 1 cup plain yogurt, 1/2 cup maple syrup, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to keep muffins tender.
5. Fold in 1/2 cup chopped walnuts evenly throughout the batter.
6. Divide the batter equally among the 12 muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
You’ll love the tender crumb and subtle sweetness, with the walnuts adding a delightful crunch; serve them warm with a drizzle of extra maple syrup or alongside a cup of tea for a cozy treat.
Double Chocolate Yogurt Muffins
Gently, as the morning light filters through my kitchen window, I find myself drawn to the comforting ritual of baking these tender double chocolate yogurt muffins, a simple pleasure that feels both indulgent and wholesome.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– ¾ cup granulated sugar (or reduce slightly if preferred)
– ½ cup unsweetened cocoa powder (use natural for richer flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup plain whole milk yogurt (Greek yogurt works too for denser texture)
– ½ cup vegetable oil (or any neutral oil like canola)
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips (reserve some for topping)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate medium bowl, combine the plain whole milk yogurt, vegetable oil, eggs, and vanilla extract, whisking until smooth and fully incorporated.
4. Tip: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the semi-sweet chocolate chips, reserving about 2 tablespoons for sprinkling on top later.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Sprinkle the reserved chocolate chips over the tops of the muffins for an extra chocolatey finish.
8. Bake in the preheated oven at 375°F for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning and avoid hot spots in your oven.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
11. Tip: For best texture, allow the muffins to cool fully before serving, as this helps them set and develop a moist crumb.
Fresh from the oven, these muffins boast a soft, cake-like interior studded with melty chocolate chips, while the yogurt lends a subtle tang that balances the richness. For a delightful twist, serve them warm with a dollop of Greek yogurt or a drizzle of honey, making each bite a cozy, chocolate-filled moment.
Conclusion
A fantastic collection of yogurt muffin recipes perfect for any occasion! We hope you find inspiration to bake something delicious. Try a recipe, share your favorite in the comments, and pin this article on Pinterest to save for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
