Yogurt Muffins
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One of my favorite treats? Fluffy, extra-moist and perfectly sweet yogurt muffins. There’s no mixer required and you can play around with your favorite add-ins.
They’re perfect any time of the day. Enjoy!
Seriously, I think I bake muffins almost every week. And since I love baking with yogurt (remember my cake, strawberry bread and orange cake?), I had to find a way to use yogurt in muffins.
I couldn’t be happier with the result because these little bites are perfection.
Firstly, these muffins are packed with healthy protein-rich yogurt which make them light, moist, with a deliciously soft crumb.
They’re also super easy to make in about 30 minutes, from start to finish, making the recipe absolutely perfect for weekends and weekdays.
These beauties are truly delicious for a morning or afternoon cup of coffee, and great to pop into lunch boxes.
They are also easy to customize with add-ins such as chocolate chips or berries and taste lovely with a pat of strawberry jam, sweet cream cheese, or almond butter.
SO, make a batch of these wonderful yogurt muffins, and have yourself a great week!
List of the ingredients
- Yogurt
- Eggs
- Sugar
- Vegetable oil or light olive oil
- All-purpose flour
- Vanilla extract
- Lemon zest
- Baking powder + baking soda
- Salt
How to make yogurt muffins
(Note: this is simply a quick description, the full recipe is at the bottom of the page)
- Place all the the wet ingredients in one bowl.
- Mix the dry ingredients in a second bowl.
- Mix the wet ingredients until smooth.
- Now add wet ingredients to dry ingredients and mix just until combined.
- Divide the batter into muffins cases.
- Bake for about 18-20 minutes.
Recipe notes
Ingredients to make yogurt muffins
All-purpose flour: either cake flour or all-purpose flour are fine.
Yogurt: yogurt is used for flavor, moistness and to activate the baking soda for an extra lift power. You can use plain yogurt, Greek style yogurt or flavoured yogurt if you wish. I tested this muffin recipe with non-fat and low fat yogurt, regular yogurt – all worked well.
Eggs: you’ll need 2 eggs in this muffin recipe to get the right texture and structure. The eggs need to be at room temperature and not fridge-cold.
Sugar: regular white sugar, granulated or caster sugar, or even brown sugar work just fine.
Oil: this is what keeps the crumb really moist along with the yogurt. it’s also flavourless and easy to stir into the batter. Vegetable oil, light olive oil, rice bran oil or canola oil are all fine.
Baking powder + baking soda: I recommend using both leavening agents to create a significant rise against all of the wet ingredients.
Salt, lemon, vanilla extract: this combination is for flavor, but you’re welcome to use orange zest instead of lemon or almond extract instead of vanilla. Don’t skip a touch of salt, it helps to bring out the flavor.
Coarse sugar: they look lovely with some sparkle and crunch on top (optional).
Let’s customize your muffins!
This yogurt muffin recipe is a great base recipe if you fancy to add your favorite muffin mix-ins! Here are a few suggestions:
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts (almonds, hazelnuts, walnuts, pecans)
- 3/4 cup fresh or frozen blueberries or raspberries
- Play around with spices such as cinnamon, ginger, pumpkin spice!
How to store yogurt muffins
- To store: they’re best on the day, but keep well for 3-4 days in an airtight container on the countertop. No need to keep them in the fridge.
- To freeze: allow the muffins to cool completely then put them in an airtight container and place them in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave on high for about 20 seconds.
More muffin recipes for you!
- Blueberry muffins
- Cream cheese muffins
- Pumpkin muffins
- Cream cheese blueberry muffins
- Ricotta muffins
- Orange muffins
If you make this easy yogurt muffins, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Yogurt Muffins
Ingredients
DRY INGREDIENTS
- 2 cups + 1 Tbsp (260 grams) all-purpose flour
- ¾ cup (150 grams) caster sugar or regular sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 1 lemon, zest
WET INGREDIENTS
- 2 large eggs
- 1 cup (250 grams) plain yogurt
- scant ½ cup (100 ml) vegetable oil or light olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200℃/390℉ (convection) Line a 12 hole muffin tin with muffin liners (the recipe makes 10 large muffins to be precise, not 12).
- Whisk flour, sugar, lemon zest, baking powder, baking soda and salt in a bowl. Set aside.
- In a separate bowl, whisk eggs, vegetable oil, yogurt, and vanilla.
- Now mix dry and wet ingredients: make a well in the flour bowl, pour in wet ingredient mixture. Mix until just combine, do not over stir. A few flour lumps in the batter are ok.
- Spoon the batter into the muffin liners, filling them all the way to the top, and sprinkle the with coarse sugar if using it.
- Bake for 5 minutes, then turn down to 180℃/350℉ and bake for a further 13 or 15 minutes, or until a skewer inserted into the muffin comes out clean.
- Remove muffins from the muffin tin immediately onto a cooling rack.
