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.
Making this recipe again and again for months now! Best muffin recipe for kids and adults, everyone loves them!
I don’t have any whole four, would just regular flour work?
Yes, just may need to bake for 2 more minutes.
I made these tonight with mini chocolate chips in a 1/2 batch and blueberries in the other 1/2. We only have a mini muffin tin- and they turned out great! Thank you!
Now…to see if my toddler will eat them!
I will hope for the best!
My 1.5 year old loved them! It’s an instant family favorite!
How do you think adding frozen strawberries and rhubarb work?
I have lots of frozen rhubarb to use up and was hoping to find a muffin recipe on your site 😬
Sure, maybe do 1 cup of each mixed together?
So easy and delicious! I mixed strawberries and mini dark chocolate chips for add-ins and they were delicious!
They turned out super delicious! I made them with chocolate chips. Very moist, perfectly sweet. One of my favorites now.
We are obsessed with these muffins. They’re seriously SO good. When I first made them, I didn’t have any vanilla extract, so I used orange extract instead, and they turned out incredible. Now I just make them with orange extract even if I have vanilla on hand! The orange flavor with the chocolate chips is amazing. The muffins themselves are so fluffy and delicious. I quadrupled the recipe to use up a big tub of yogurt and every single batch turned out perfectly. They freeze and thaw well. My husband and son enjoy them at room temperature, and I love them warmed up in the microwave. We just ran out, so I’m going to make some more today!
These are SO good! Super simple to make and really really delish. Thanks for yet another awesome recipe. (Kind of hoping my kids refuse these so I can eat them all. 🙂
Love these, I made a classic blueberry muffin and they were delicious. Can these be made in a loaf or baking pan? I find washing the muffin pan or silicone liners too time consuming. Thanks!
I highly recommend a silicone muffin pan! They basically rinse out! Just suds it up to get the oil off, rinse, and done! Also makes it a lot easier to pop the muffins out. Mine is from Target.
But I also like your idea of baking as a loaf! I might have to try that…and then if it works, get a silicone loaf pan, ha!
Theses have become a staple at our house! I make a batch each week for my toddler, husband, and I to enjoy as an easy snack!
Moist, fluffy, and delicious. I always make these for my son but I end up eating them all because they are so good! I love them with blueberries, chocolate chips or raisin and carrots. I tried using strawberries but I used thawed frozen ones and it didn’t turn out.
These go fast at my house! It’s also a great recipe to involve kids in helping make! I have subbed the melted butter for avocado oil (1:1) and it tasted just as good! Chocolate chips are the favorite mix-in at my house.
Just took mine out of oven. Added a bit o cinnamon, raspberries and mini dark chocolate chips. They are delicious! Thank you for great recipe.
I’ve made my first batch last week with carrots, apples, and raisins as add-ins. I used almond flour instead of the all-purpose and they turned out great.
So good in fact, that the toddlers demanded more so we are waiting for a double batch to get done baking right now. This time we used shredded carrot, zucchini, and raisins for one batch and strawberry pieces in the other.
Thank you 🙂
Love this recipe, it is truly unique and delicious! I love the vanilla-maple taste, and I think the yogurt makes a big difference. Mine always take a lot longer in the oven (my most recent batch used cherries and took 27 mins). I’ve been using applesauce instead of oil, could that be why? Anyway, I’ve made this recipe 4 or 5 times, all different flavors, and it’s great. One last question: could I sub in some cocoa powder in place of the all purpose, like 1/4 cup, to make chocolate? Thanks a bunch!
Hi- It’s possible the applesauce is making it take a little longer (it’s moister than oil and paired with the yogurt, that would make sense to me). And yes, I bet that cocoa powder sub would work. I haven’t tried it, but it sounds like the amounts I’d do!