This Yogurt Muffin recipe is as versatile as it is delicious! With a base recipe that bakes fluffy and just-sweet-enough muffins—and 6 options to add flavors from fruit, veggies, spices, and chocolate chips—it’s our favorite muffin for kids.
Yogurt Muffins
I love healthy muffins for kids as easy snacks and breakfasts, and I am so happy to now have a basic muffin recipe that’s as good plain as it is with added flavorings. These are super fluffy, incredibly moist, and easy to vary. My kids love when I make a batch that has a few different flavors—so they each get to have their favorite flavor!
This yogurt muffin recipe works so well because the addition of yogurt makes them moist and tender. It also adds a nice dose of protein, calcium, and probiotics.
And then with the optional additions of blueberries, strawberries, cherries, chocolate chips, or carrots and raisins, you can chose your own flavor adventure each time you make a batch!
These yogurt muffins work well as an easy Toddler Breakfast, they can be packed into a Cold Lunch for Kids, and they are a great Toddler Snack idea.
(You may also like my Spinach Banana Muffins and my Donut Muffins.
Table of Contents
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Ingredients You Need
Here is a look at the ingredients you need to make this yogurt muffin recipe to share with the kids so you know what to have on hand and ready to go.
- Flour: I like to use a mix of all-purpose and whole wheat flour in this recipe for Yogurt Muffins for a mix of both nutrition and lightness.
- Baking powder and soda: Using a combination of these rising agents ensures the muffins rise and bake through as intended. Be sure your baking soda is fresh.
- Whole-milk plain Greek yogurt: This type of yogurt is thick and creamy, and adds both protein and tenderness to the muffins. You can use reduced-fat yogurt if that’s what you have on hand, but whole milk yogurt is preferred.
- Maple syrup: I sweeten this recipe with maple syrup, though you can also use honey for kids over age 1 if you prefer.
- Unsalted butter: I like to bake with unsalted butter so I can control the salt in the recipe. You’ll want to melt it and let it cool slightly before adding it to the rest of the batter.
- Eggs: I bake with large eggs, so plan to use them here so the volume of wet ingredients is correct.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- Add-ins: You can add berries, other diced fruit, and/or chocolate chips to make this any flavor you like.
Step-by-Step Instructions
Here’s a look at the process involved in this yogurt muffin recipe so you know what to expect. Scroll down to the bottom of the post for the full information, including the amounts and timing.
- Stir together the wet ingredients in a medium bowl or large bowl.
- Stir in the dry ingredients, whisking gently to create a thick but uniform batter. (Expect the batter for your yogurt muffins to be thick!)
- Divide the batter among a greased muffin pan and distribute the add-ins—either using one for the whole batch or dividing up the batch.
- Bake until lightly golden brown around the edges.
TIP: I like to make a batch with a few different flavors in my Yogurt Muffins, so I divide up the batter as shown here. You can do a batch all in one flavor or you can stir 1 tablespoon of any add-in into each muffin cup.
Frequently Asked Questions
I prefer to use plain whole milk Greek style yogurt in this recipe for the most tender and moist results.
These are great for babies eating finger foods on up. Dice them up as needed for younger kids.
Using yogurt in muffin batter is a great way to add moisture, tenderness, and richness without relying on butter or oil. It also adds protein, which makes the muffins more filling and satisfying.
Yogurt often replaces butter or oil in baking, adding similar richness and moisture, but also adding protein and beneficial fats.
How to Store
Once cooled, store these Yogurt Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Find more tips on How to Freeze Muffins, too, which works for all muffins and is an easy method for these Greek Yogurt Muffins.
Best Tips for Success
- Use one add-in per batch of these Greek yogurt muffins, or use 1 tablespoon of each per muffin to make a mixed batch.
- I like using whole-milk Greek yogurt in this Yogurt Muffin recipe. (Regular yogurt will work, too.)
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis.
- Gluten-free: Use cup-for-cup gluten-free flour like the one from King Arthur flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Proceed with the recipe for Yogurt Muffins below.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- Try my Healthy Chocolate Chip Muffins, which are a version of this recipe. And my yummy Blueberry Yogurt Muffins, too.
Related Recipes
I’d love to hear your feedback on this recipe so please comment below to share!
Favorite Yogurt Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk plain Greek yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
Optional Add-Ins (Choose One)
- 1 cup chocolate chips
- 1 cup shredded carrots, ½ cup raisins, 1 teaspoon cinnamon, ¼ teaspoon ground ginger
- 2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired)
- 2 cups blueberries (add 1 teaspoon cinnamon if desired)
- 2 cups finely diced cherries
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
- Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using ¼ cup batter, to make a batch with a few different flavors. Or you can bake them plain.) Stir gently to combine.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Video
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
- I like using whole-milk Greek yogurt in this recipe.
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
Nutrition
This post was first published June 2021.
My kids love it!!
I made these into mini muffins for my daughter and they were delicious! I dropped the maple syrup to 1/4 cup on accident and they still came out great. We added strawberries and shredded carrots to our batch. Will definitely be making them again. Thanks for this delicious recipe, Amy!
Awesome! I’m so glad!
I made these with my picky two year old and we LOVED THEM! I added black raspberries and mini chocolate chips and used regular flour since I was out of whole wheat. We love all of Amy’s muffins! These are light and airy for summer! So many mix in possibilities!
Oh yum, that combination sounds delicious!
Yummy!
All the family loved these.
My fussy toddler helped me make and eat these, which is so freshing when all she normally wants is sweets! This felt like a mama win today.
Will be making again soon!
I’m so glad to hear that!
4.5 and 1.5 year old loved them! We made half blueberry and half chocolate chip batch! Will definitely make these again! I didn’t have whole wheat flour so used all regular and it worked fine 🙂
Awesome!
My kids loved it!
These muffins turned out great and it was so nice to be able to make 3 different types of mini muffins for my 2 year old and another different kind for me all using the same batter. What a time saver! Thanks for this awesome recipe as I attemot to add more calcium into both our diets 😄
I’m so glad!
Big success! Made these with strawberries and chocolate chips. Definitely going into the regular rotation!
Yay!
My son requested muffins this morning and we tried these and ate all but 3 before lunch! My daughter wanted strawberry and my son wanted chocolate chip so we did half and half. I also subbed 1/4 cup of almond meal for 1/4 cup of the white flour just for a little added flavor. We used flax eggs since I forgot to buy eggs yesterday and they were great! Thanks for the new recipe!
I’m so glad to hear that! (And I’m glad to know they work well with flax eggs too!)
I made these over the weekend and my 2 year old absolutely loved them (which is a win because PICKY). I had to make some substitutions due to running out of ingredients. They turned out really yummy & light. My substitutions included the following:
– 1/2 c. Plain Greek yogurt & 1/2 c. Vanilla yogurt
– 1/4 c. Maple syrup & 1 tbl honey
– 1 tap vanilla extract
– added 2 mins to cook time (20 mins total)
I’m so glad to hear that and thanks for sharing your subsitutions!
Absolutely perfect muffins for kids and grown ups! We made these with all purpose flour (didn’t have any whole wheat flour), Lily’s mini chocolate chips, and made a batch subbing some protein powder in for the AP flour. The muffins turned out perfect every time and my two boys love them! This is a new go to in our home, thank you for an awesome recipe!
I’m so glad to hear that they love them (and that it works using some protein powder!)
These are awesome!
Just made these and they are absolutely as fabulous as advertised. Fluffy, tender, and delicious. The critics (ages 1 and 4) gobbled theirs up. Strawberry and mini chocolate chip for her and carrot and blueberry for him. Making the four add-in varieties meant something fun and “yummy!” for everyone, including mom and dad. When I asked my daughter if I should make these again, she said, “Yes please!” But then she says that with ALL of the yummy toddler food recipes we’ve tried. Thank you!
I am so glad to hear that and I so appreciate the feedback!
I’m so excited to try these with my 2.75 year old and 7 month old but I’d like to try mini muffins. Have you tried that? Would the baking time be less?
I think the baking time for minis would be about 12 minutes. I’d love to hear how it goes if you try them that way!
I did mini muffins and they turned out beautifully!
I’m so excited about this! Is it possible to use just regular whole milk plain yogurt? Or does it have to be Greek? Thanks!
I’ve only tested them with Greek but two people let me know they made them today with regular yogurt and they turned out well so it should be fine!