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.
I noticed you use a lot of whole Greek yogurt in your recipes. I tend to buy 0%. Would that substitute well here?
Yes, it will work very similarly. Enjoy
Why are these called Yogurt mini muffins if your baking directions are for standard muffins??? Very confusing
The name of the recipe is yogurt muffins. If you want to make them mini size, simply bake for 10-12 minutes in a mini muffin pan. Enjoy
Amazing recipe. Texture wise no one can say it’s without sugar or toddler friendly. I did mini muffins and it made almost 30. I added some strawberries but I think it will go better with blueberries or chocolate chips as strawberries left little moist patches but that’s my preference.
These are a staple in our house for my egg allergy kiddo! Wondering if you thought a spinach/choc chip would work here using thawed frozen spinach as an add-in, and if so, how much spinach? Thank you!!
Would this taste good if I substituted honey for the maple syrup?
i made mini muffins. any idea how many sugars would be per 1 mini muffin? thanks
If I’m doing my math right, it’s 3 g per mini muffin. (which includes some natural sugars from the yogurt.)
How long did you bake the mini muffins?
Mini muffins are usually 10-12 minutes at 375
Best recipe! So easy.
We have self raising flour in Australia so I just use 3/4 cup of each flour and ignore the rest of the ingredients before the yoghurt. Tonight I’ve split the batch into 3 and made sprinkles, choc chip and blueberry. Got a bunch for my freezer stash for quick lunchbox snacks.
They also only take 10 mins in my oven. Winning!
We follow the recipe exactly with the substitution of Bob’s Redmill One to One GF flour – they are perfect every time!
A muffin recipe that has ingredients I feel good about and my child enjoys!! This one is a keeper!
my son loves these but it was too hot to turn on the oven so i added a little bit milk to the batter and made waffles. they turned out great!
Good but I found that 2 cups of chopped fruit (I used strawberries) is far too much and makes the muffins very gooey. I recommend at least halfing the amount of fruit.
Thank you for this recipe! I added in strawberries and my toddler loved them! For a toddler who is reticent to try new things, these were a big success.
Delicious! I used Greek yogurt with added sugar so I reduced the maple syrup a little. And we did mini muffins so only did about 11 minutes of cook time. Whole family is enjoying them.
Love making these quick and easy for my 1Yo. They are the perfect snack and moist. I add carrots and he loves them!
Hi! Thanks for the recipe 🙂 do you know if the bake times would need to be altered if we were using a ceramic muffin pan instead?
I haven’t tested it that way so I can’t say for sure, but it should be similar to any adjustments you’ve used for other muffin recipes to bake in that pan. Enjoy
These are delicious and my kids love it! I initially made these for my 1 year old and 3 year old but they are now occasionally requested by the grandparents. I load these with a ton of blueberries. So good!!