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.
We love these, any way to make a savory version?
Made twice now, great recipe. We like the blueberry variation but usually do mini muffins and reduce the blueberries to 1.5 cup as 2 seemed like a bit much for the mini version. They are a favorite for me and my 1 year old.
I love your recipes! I found you on Instagram and refer back frequently. I didn’t have maple sugar so I just used white, and I didn’t have whole West flour so I just used all all-purpose. They came out so great and my kiddos are requesting more (I didn’t make enough chocolate ones according to them!). Thanks for the work you do!
I’m so glad to hear that and thank you for commenting!
The most forgiving/interchangeable recipe. I’ve made it about twice a week now
Anyone ever use non fat Greek yogurt?
I am trying to add more flax to help my toddler, can I add them to this recipe?
You can add some ground flaxseed but more than about 2 tbsp may impact the texture of the finished muffins.
Can I use all purpose flour only? A total of 1.5 cups.
Yes though they may need a few additional minutes of baking time.
I don’t have whole wheat flour. Can I use oat flour? And can I substitute maple syrup with a ripe banana instead?
I haven’t tried this recipe with oat flour and cannot guarantee it would come out the same. They may be moister.
Halved the recipe and did 12 mini muffins with nice muffin tops. Substituted butter for canola oil and worked out great! Thanks for recipe!
These have to be the BEST muffins I’ve ever made. They were easy to make with my 18 month old helper and the taste…soooo incredible.
Delicious muffins that my 18 month old loves! We tried the blueberry and strawberry fillings and also left a few plain muffins. I tried to make it exactly as written however I only had regular plain whole milk yogurt and not the Greek style but they were still gobbled up and we will for sure be making these again.
Hi, apologize if I can’t see it.. but if you use a mini muffin tin, is the cooking temp or time different? Thank you
I baked the mini muffins with berries for 10 minutes and that was perfect. Also would note that they rose more than I expected; I found that my #40 size cookie scoop (1.75 tablespoon size) leveled off produced muffins that rose about 1/4 inch above the top of the muffin tin. The ones were I had heaping scoops were larger than I wanted.
These are my daughters favorite! I make them weekly!
Maybe my favorite muffin recipe on this site, which is saying something! I always make the egg free versions and cut the maple syrup to a couple tablespoons (adding a few extra tablespoons of milk to make up the liquid). I didn’t have any mix-ins on hand so added some spice — ginger and coriander. Delicious! The coriander in particular added a lovely light scent. I didn’t measure but probably used about 1/4 tsp of each. The whole family, most importantly our almost two year old, loved them.
Amazing! I was a little concerned since I didn’t have all purpose flour and used bread flour with the whole wheat, however, no worries, they turned out beautifully! I added one cup of coarsely graded carrot and they are delicious! Absolutely love all these recipes and the emphasis on ease and wholesome ingredients.