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 make these at least a few times a week for my childcare program. I’ve added zucchini to the mix, carrots and raisins – it is a really versatile recipe and so simple to make with children. Definitely a keeper. Thank you Amy for all the hard work you put in to developing recipes for families!
I love knowing that you use them in your program and the mix ins sound so good!
Hey there, this is more a general question about all your recipes… Does it bother you when people post things like “loved your recipe, but we used x y z instead of your ingredients”? Sometimes people do so many substitutions it barely seems like the same recipe! And most of them seem to be “health” motivated, which is sheer nonsense. It’s a muffin. It’s full of sugary, fatty, carby goodness. Just enjoy it.
Is this a pet peeve of yours too?
Oh, by the way, loved the muffins!
Ha! Yes, that does bother me (and I do wish we’d stop trying to “healthify” all of our food to the extreme)—but not as much as when someone says that a recipe is terrible and doesn’t work, but then lists all of the things they did to change it along the way…I do get wanting to use ingredients you have on hand though!
So easy and delicious! Thanks to the egg-free version my daughter can have these! They came together so quickly and are very adaptable. I added chocolate chips to the tops of a few but the plain ones are just as yummy. I think I’ll have to make another batch for the freezer!
I’m so glad to hear that!
I’ve made at least 25 different muffin recipes and this one is hands down my favorite of all time!
I’m so glad to hear that—I love them so much too!
So yummy. We made choc chip can’t wait to try some other mix ins.
My whole family loves these muffins! I have tried them with blueberries and strawberries and both were great. Thanks!
I’m so glad to hear it!
Made a double batch. Used half the amount of butter and half apple sauce. Used up 2 pints of blueberries that were sitting in my fridge. Definitely a do-over!
We loved it! We’ve tried so many of your recipes but I think this one is our favorite. We did use regular whole milk yogurt (only because I picked up the wrong one at the grocery store!) and it turned out delicious either way. How could I test if both flours can be subbed for oat/almond/coconut flour? Not a baking wiz so I don’t know how to balance baking ratios. Any tips appreciated. TÍA.
I think you could sub some oat flour for the whole wheat (they will likely be denser) but I would not use coconut and I would not try to make them with just those two other flours. It’s really hard to sub those flours for wheat flour and this recipe won’t turn out the same.
Substituted honey for make syrup and added carrots and cinnamon. My one year old enjoyed them on our picnic today!
Thanks for this amazing recipe!!! It was delicious. The texture and taste was amazing. I used kefir (a different fermented milk) instead of yogurt and used the carrot add ins. SO GOOD. this shouldn’t be called a toddler recipe… the whole family loves it! 🙂 I also halved the maple syrup and it was still delicious.
My 4 year old never ate a muffin until this one! My favorite muffin recipe on the site. Thank you!
I am so glad!
Have you used chopped dates for sweetness instead of maple syrup? I think I might try today! Any advice would be great. Thanks!
I haven’t but if you do that I might add 2 tbsp milk to make sure the liquid ratio stays the same. I bet it will be yummy!
Ok. So I did 6 or 7 chopped dates… and I blended it in the blender with the yogurt but then at the end my mixture was not wet enough so I just added some milk. Next time I’d probably blend 1/4-1/3 cup milk with the dates and then make the rest as usual. I was concerned they might not turn out so I didn’t do any add-ins besides cinnamon (also if I did add ins I probably would’ve needed less milk since fresh/frozen fruit adds some moisture.)
But anyway… I baked on convection at 325 for 13 minutes and they turned out perfect! No cracks or anything which I was having issues with when I did them on regular 350. Also, my oven runs hot so I always take off a few minutes.
But yeah. There’s my enormous response. Congrats if you made it through. 😂
Thanks for sharing it, I read it all!
These are delicious!! A hit with parents and kids (6, 4, 2 years) alike, and are sturdy enough to pack well but still manage to be fluffy! Our favorite way to make them is to quickly blend freeze-dried raspberries into a powder and use a generous 1/3 c. (0.375 c for the exact bakers) and heavy 1/2c. scoops of white whole wheat and all-purpose flours (0.5625c) plus just a tiny pinch extra baking soda, then everything else as written plus mini chocolate chips at the end. Just perfect! Thanks so much for such a wonderful base recipe!
We love all of your muffins! This one was a great way to use up yogurt!
I’m in the process of making these muffins for the 2nd time this week! I love splitting the dough in half and doing 2 different mix-ins. Today it’s strawberry-blueberry and mini-chocolate chips.