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 am not a baker at allll, but recently made these with my son to pass time while it was cold and rainy out and now we are obsessed! They’re actually dangerous in my house as we can easily eat a batch in a day!
Can almond or coconut flour be used instead of white ?
I’m so glad! And no, neither of those flours can be directly substituted for wheat. The almond flour is much denser and won’t hold together and the coconut flour is very, very dry and needs different liquid ratios. The best option is to use a gf flour blend (often called a 1:1 mix) otherwise you’re likely to be disappointed.
Hi Amy! I tried making this and following the recipe exactly…the batter had a weird bitter aftertaste. The muffins turned out well but did have a slight aftertaste. Any idea why this may be happening?
Hi- Is it possible that the dry ingredients needed to be mixed a little more evenly? If the baking powder and soda wasn’t evenly distributed, that could be possible if you got more of it in a bite than others. Otherwise I’m not sure!
How much time if using mini muffin pans?
It should be 12-14 minutes
Made these tonight with my toddler!! They were a hit, will definitely make again. 🥰
Yum!!! This is a great muffin recipe. Thanks!!
Can you use sugar instead of maple syrup if I don’t have any on hand?
Yes, just add 2 tbsp milk to the batter
Great turn out every time. So easy and versatile.
Both me and my little one LOVE these .. amazing plain or with added fruit or choc chips!
Hi I’m dying to make these for my son and I! We are dairy, wheat, gluten, egg, peanut, and strawberry free due to food intolerances.
I tried reading in the comments but couldn’t find my answer.. if I were to omit the wheat flour how much 1to1 gluten free flour would I use?
Also, is using banana instead of rgg or egg replacer how many Bananas would you recommend?
The amount of gluten-free flour would be the same as the flour amount listed. For the banana, I haven’t tried that and I can’t say whether that would work—it may add too much moisture paired with the yogurt. If you want to try it anyway, I think I’d start with 1/4 cup.
Is the baking time the same for mini muffins and the standard sized ones? Thank you!
For mini muffins, it would be in the 12-14 minute range. enjoy!
This is a great muffin recipe. My kids liked the plain and chocolate chip toppings the best. I just added a little of each topping on right before putting them in the oven.
Absolutely loved these! Did a batch of chocolate chip and a batch of the carrot. I had cranberries and an orange left over from making the delicious cranberry orange loaf and decided to incorporate that into my third batch which turned out delicious! A cup of chopped cranberries, the zest and juice from one orange. Will definitely make these again!
Came out great! Needed to get rid of some yogurt expiring and husband that doesn’t even eat yogurt thought these were good. I ended up mixing blueberries and cacao nibs. Very balanced in terms of sweetness.
I made these recently and my husband proclaimed them “fabulous”. The base is just lightly sweet enough to be good on its own, and not so sweet that the addition of fruit or chocolate chips makes it overpowering. Great texture and easy to throw together.
I’m so glad to hear that!
Wow just made these, turned out great. My son loves them. Replaced the butter with avocado oil and added a pinch of cinnamon, ground ginger and nutmeg.
Turned out so great. And I did not have whole wheat flour I just used all purpose flour and baked them 22 minutes.
This will be my stable muffin recipe.
Thank you
I’m so glad to hear it and those spices sound delicious!
These are great!! I’m laughing at myself because of someone’s comment about how people comment about all the things they did differently. I am that person. I followed your dairy-free substitution, using unsweetened vanilla coconut milk yogurt in place of dairy yogurt and vegetable oil in place of butter. In place of eggs I used 2 tbsp ground flaxseed + 6 tbsp water to make 2 “flax eggs.” For an add in I used freeze dried strawberries. They are delicious, and seriously the fluffiest muffins ever. Thank you for the recipe I didn’t follow exactly! 🙂
I love it! I am so curious about the freeze-dried strawberries and will have to try that. I bet the flavor was great!
I buy this kind. My daughter is 12 months old and obsessed with them. The only ingredient is strawberries. It was the first time I baked with them and they tasted like fresh strawberries in the recipe.
https://natierra.com/products/freeze-dried-strawberries
Thank you!