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 loved these! We had so much fun picking our toppings. Our surprise favorite was butterscotch. It hid the yogurt tartness.
These look wonderful! I wonder if, for the gluten free substitution, could we sub half Cup-4-Cup and half almond flour to get a little more nutrition? Thanks for the great recupes!
I haven’t tried that and it’s possible they will be denser/wetter, but they may work okay! Let me know if you try it. (I would not do all almond flour though!)
If I wanted to omit the sweetener, should I replace with something else (like applesauce?) or do you think the recipe would still work with the omission?
Can’t wait to try these!
I don’t think I would add applesauce due to how much yogurt is in these. If you want to omit the sweetener, just be sure to use fruit that’s sweet when you taste it. I think that should work out okay!
I make these with frozen blueberries once a week. Always a double batch! If you’re making them gluten free AND egg free (like I need to), I HIGHLY suggest using buttermilk instead of milk and oil instead of butter. I also use 1/2 gf flour and 1/2 oat flour. They are super yummy, and GREAT grab-and-go snacks (especially for a breastfeeding mom!)!
Hi Amy! Can I use banana as an add in?
Hi- Sure, I would dice it up and then add it. Enjoy!
Had a few quick questions? Would it be possible to substitute whole milk plain yogurt for Greek yogurt? I wanted to make a version with lemon and chia seeds, would I need to add extra liquid if I use chia?
Yes, plain yogurt works similarly. With the chia seeds, it will probably depend on how much you add. 1-2 tbsp might be okay as is, if you do any more than that, I’d add a little more liquid I think.
Hi there! I’m excited to make these. Is there any chance I can substitute frozen blueberries instead of fresh?
Yes, just stir them into the batter frozen. The batter may seize up a little from the coldness of the berries, but that’s normal and they bake just fine.
These were delicious! We have a dairy allergy in our house, so I used grapeseed oil instead of butter, and coconut milk yogurt instead of the Greek yogurt. I used a few different mix-ins, but my 3 year old’s favorite was plain with cinnamon sugar baked on top. Thanks for the recipe and allergy variations!
I really liked this one. It’s almost like a soft biscuit muffin because it’s not very sweet. I’ll be making it again!
Can honey be substituted for maple syrup?
Sure thing
Would blending the blueberries make it too wet? My daughter is super picky. She eats your spinach banana muffins with chocolate chips (we call them “monster muffins”) almost daily. Also zucchini-carrot muffins. I’ve been wanting to try this recipe but I know she’ll refuse whole berries, I thought blending either blueberries or strawberries would work if it just make them blue or pink – but would the extra moisture ruin the recipe?
It might make them wetter—if you want to try it, maybe start with 1/3 cup to see how it goes?
Hi Amy, can I use all all purpose flour instead of all purpose and wheat flour? Thanks!
Yes, that should work!
Hi Amy,
I am currently on a low-fat diet due to a recent gallbladder removal. If I use nonfat greek yogurt would you recommend changing anything else about the recipe?
Hi- No, I think that should work really similarly. I hope you enjoy them!
Would regular whole milk yogurt work for these in place of the greek yogurt?
Yes
Super great recipe, I think it might be my favourite so far. We did a double batch, one pear and one dark chocolate chip – my baby toddler helped me and he loved the muffins. I am looking forward to trying savoury mix in – would it work to put some mozzarella through?
I think if you wanted to do savory, you’d need to omit the sweetener and vanilla and maybe add another savory herb or spice to make sure it has enough flavor.
Another hit recipe from your site. 3 year old and baby just gobbled them down for breakfast and I think they are super moist. I quickly made them this morning before starting work – super easy! We did half strawberry and half blueberry. My 3 year old proclaimed “The strawberry are my favorite muffins ever!!!