Greek yogurt muffins are soft and fluffy muffins that are made with healthy ingredients like Greek yogurt and whole wheat flour. These muffins make a great breakfast or an easy snack!
Muffins are practically a food group at my house! They make a great breakfast or an easy snack, and the flavor combos are practically endless.
This yogurt muffin recipe is one of my favorite muffin recipes. It uses healthier ingredients like Greek yogurt and whole wheat flour, but the muffins are still soft and moist (and they don’t taste “healthy”).
Also, this is a one-bowl muffin recipe that’s super easy to mix by hand. So, not only do the muffins taste great, but they’re also really easy to make.
Ingredient notes and substitutions
- Vegetable oil: Any neutral oil will work.
- Milk: This recipe will work with anything from skim milk to whole milk. You could also use plant-based milk, like almond milk, if you prefer.
- Vanilla Greek yogurt: You can use fat-free or whole-milk vanilla Greek yogurt. The vanilla yogurt provides some of the sweetness in the muffins, so if you use plain Greek yogurt, you may want to increase the amount of sugar in the muffins.
- Whole wheat flour: You can sub all-purpose flour for the whole-wheat flour, if you prefer.
- Mix-ins: The cranberry/nut mix-ins and chocolate chips are suggestions. You could add any number of ingredients to the muffins.
How to make yogurt muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, whisk the egg and sugar together until well-combined.
Step 2: Add the oil, milk, and yogurt. Whisk until combined.
Step 3: Add the flours, baking soda, baking powder, and salt. Whisk just until incorporated.
Tip >> Don’t overmix the muffin batter. Overmixing will give you tough, dense muffins.
Step 4: Fold in the mix-ins just until incorporated.
Step 5: Scoop the batter into the prepared muffin tin. Top the muffin batter with a sprinkle of raw sugar, if using, or chocolate chips.
Step 6: Bake for about 18-25 minutes. The muffins should be light brown, and the tops should spring back when gently pressed.
Recipe Tips!
- Mixing: I recommend stirring this batter by hand. The batter is easy to make. Also, mixing it by hand helps to prevent overmixing.
- Dairy: If you use full-fat dairy products in this recipe, you’ll end up with a slightly moister muffin.
- Toppings: The raw sugar and chocolate chips on top are optional, but they add a nice bit of sweetness to the top of the muffin.
- Freezing: The muffins freeze well. Just bake the muffins and let them cool to room temperature. Then place in a freezer-safe container, and freezer for up to 3 months.
Storage
Store any leftover Greek yogurt muffins in an airtight container at room temperature. The muffins will keep for 2-3 days. You can also store the muffins in an airtight container in the refrigerator for 3-4 days.
More muffin recipes!
If you’ve tried this Greek yogurt muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Greek Yogurt Muffins
Equipment
- Muffin tin
Ingredients
Muffins
- 1 large egg
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 cup vanilla Greek yogurt
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Cranberry Mix-ins
- 3/4 cup dried cranberries roughly chopped
- 1 lemon zested
- 2 tablespoons chopped pecans optional
Chocolate Chip Mix-ins
- 1 cup mini semisweet chocolate chips plus extra for sprinkling
Topping
- 2 tablespoons raw sugar optional
Instructions
- Preheat oven to 375 F. Grease or line a 12-cup muffin tin. Set aside.
- In a large bowl, whisk together egg and sugar.
- Stir in oil, milk, and Greek yogurt.
- Add flours, baking soda, baking powder, and salt; stir until just combined.
- Fold in either the cranberry mix-ins (cranberries, lemon zest, and nuts, if using) or .chocolate chips.
- Scoop batter into muffin tin cups.
- Top with raw sugar, if using, or additional mini chocolate chips.
- Bake for 18-25 minutes, or until lightly browned and top springs back when lightly pushed.
Notes
- Vegetable oil: Any neutral oil will work.
- Milk: This recipe will work with anything from skim milk to whole milk. You could also use plant-based milk, like almond milk, if you prefer.
- Vanilla Greek yogurt: You can use fat-free or whole-milk vanilla Greek yogurt. The vanilla yogurt provides some of the sweetness in the muffins, so if you use plain Greek yogurt, you may want to increase the amount of sugar in the muffins.
- Whole wheat flour: You can sub all-purpose flour for the whole-wheat flour, if you prefer.
- Mix-ins: The cranberry/nut mix-ins and chocolate chips are suggestions. You could add any number of ingredients to the muffins.
- Nutrition values are estimates and are for the cranberry mix-in option.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 3/26/12.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Vivian Gaskins says
Wonderful as all of your recipes
Thanks
Kate says
Thank you so much!
Barbara Naumiec says
Can’t wait to try yogurt muffins
Kate says
This is a family favorite recipe. I hope you enjoy the muffins as much as we do!
Simone Ache says
Made these two days running, just used coconut oil instead of veg oil & they absolutely delicious! Thank you from a chocoholic family which has discovered a new favourite!
Kate says
Thank you!
Bebee says
These are amazing!!! Definitely soft and fluffy, just love all the Greek yogurt in them.
Kate says
Thank you! So glad that you liked the muffins! Thanks for commenting!
Caroline says
I love these! They remind me of the cranberry nut bread my mom would make growing up. I love to put cream cheese on when they’re hot out of the oven
Kate says
Yes! Cream cheese would be great with these muffins. Thanks!