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    Home » Muffins » Yogurt Muffins

    Yogurt Muffins

    Published: Aug 24, 2019 · Modified: Aug 24, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Yogurt muffins are soft and fluffy muffins that are made with healthy ingredients like Greek yogurt and whole wheat flour. Yogurt muffin in a parchment paper liner

    Muffins are practically a food group at my house! They make a great on-the-go 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.

    How To Make Yogurt Muffins

    Yogurt muffin batter in a white mixing bowl

    In a large bowl, whisk the egg and sugar together until well-combined. Add the oil, milk, yogurt, and lemon zest. Whisk until combined.

    Add the flours, baking soda, baking powder, and salt. Whisk just until incorporated.

    Don't overmix the muffin batter. Overmixing will give you tough, dense muffins.

    Yogurt muffin batter in a muffin tin

    Fold in the cranberries just until incorporated. Scoop the batter into the prepared muffin tin.

    Top the muffin batter with chopped pecans and a sprinkle of raw sugar, if using. Bake for about 18-25 minutes. The muffins should be light brown, and the tops should spring back when gently pressed.

    Tips For Making These Muffins

    • I recommend stirring this batter by hand. The batter is easy to make. Also, mixing it by hand helps to prevent overmixing.
    • You can sub all-purpose flour for the whole-wheat flour, if you prefer.
    • This recipe will work with anything from skim milk to whole milk.
    • You can use fat-free or whole-milk vanilla Greek yogurt.
    • If you use full-fat dairy products in this recipe, you'll end up with a slightly moister muffin.
    • The pecans and the raw sugar are optional, but they add a nice crunch to the muffins.

    Yogurt muffin on a black wire cooling rack

    More Muffin Recipes!

    • Chocolate Chocolate Chip Muffins
    • Bakery Style Blueberry Muffins
    • Apple Muffins

    If you’ve tried this 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.

    Yogurt muffin in a parchment paper liner

    Yogurt Muffins

    Yogurt Muffins are soft and fluffy muffins that are made with Greek yogurt.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 12 muffins
    Calories: 193kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 large egg
    • â…“ cup granulated sugar
    • â…“ cup vegetable oil
    • â…“ cup milk1
    • 1 cup vanilla Greek yogurt2
    • 1 lemon zested
    • 1 cup whole-wheat flour3
    • ½ cup all-purpose flour
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup dried cranberries roughly chopped
    • 2 tablespoons chopped pecans optional
    • 2 tablespoons raw sugar optional
    US Customary - Metric

    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, yogurt, and lemon zest.
    • Add flours, baking soda, baking powder, and salt; stir until just combined.
    • Fold in cranberries.
    • Scoop batter into muffin tin cups.
    • Top with chopped pecans and raw sugar, if using.
    • Bake for 18-25 minutes, or until lightly browned and top springs back when lightly pushed.

    Notes

    1. Any milk from skim to whole milk will work. 
    2. I use fat-free, but you can use whole-milk, if you prefer. 
    3. Can sub all-purpose flour for whole-wheat flour. 
    4. Nutrition values are estimates. 

    Nutrition

    Serving: 1muffin | Calories: 193kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 154mg | Potassium: 110mg | Fiber: 2g | Sugar: 15g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 3/26/12. Updated with new photos and tips 8/24/19.

    « Caramel Apple Cobbler Cake
    Chicken Massaman Curry »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Simone Ache

      July 31, 2021 at 9:21 am

      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!

      Reply
      • Kate

        August 03, 2021 at 9:00 pm

        Thank you!

        Reply
    2. Bebee

      September 10, 2019 at 1:30 pm

      5 stars
      These are amazing!!! Definitely soft and fluffy, just love all the Greek yogurt in them.

      Reply
      • Kate

        September 11, 2019 at 10:55 am

        Thank you! So glad that you liked the muffins! Thanks for commenting!

        Reply
    3. Caroline

      May 15, 2018 at 2:04 pm

      5 stars
      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

      Reply
      • Kate

        May 15, 2018 at 11:12 pm

        Yes! Cream cheese would be great with these muffins. Thanks!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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