Description
These Greek yogurt muffins are soft, fluffy, and perfectly balanced — not too sweet and full of flavor. The yogurt keeps them moist and adds a protein boost, making them a great choice for breakfast, snacks, or lunchboxes. Customize them with your favorite mix-ins like berries, chocolate chips, or nuts!
Ingredients
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1 3/4 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup granulated sugar
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2 large eggs
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1 cup plain Greek yogurt (full-fat or 2%)
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1/3 cup vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
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Optional: 1 cup mix-ins (blueberries, chocolate chips, chopped nuts, etc.)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, whisk the eggs, sugar, Greek yogurt, oil, and vanilla until smooth.
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Add the wet ingredients to the dry ingredients and mix gently until just combined — don’t overmix.
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Fold in any mix-ins, if using.
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Divide the batter evenly among the muffin cups (about 3/4 full).
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Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For fruit muffins, toss berries in a bit of flour to prevent sinking.
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Use flavored Greek yogurt (like vanilla or lemon) for a twist—just reduce the sugar slightly.
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These muffins freeze well. Store in an airtight container for up to 3 months.