Greek Yogurt Muffins

Greek Yogurt Muffins are soft and fluffy muffins that are made with Greek yogurt.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 193kcal

Preheat oven to 375 F. Grease or line a 12-cup muffin tin. Set aside.
In a large bowl, whisk together egg and sugar.
1 large egg, ⅓ cup granulated sugar
Stir in oil, milk, and Greek yogurt.
⅓ cup vegetable oil, ⅓ cup milk, 1 cup vanilla Greek yogurt
Add flours, baking soda, baking powder, and salt; stir until just combined.
1 cup whole-wheat flour, ½ cup all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt
Fold in either the cranberry mix-ins (cranberries, lemon zest, and nuts, if using) or .chocolate chips.
¾ cup dried cranberries, 1 lemon, 2 tablespoons chopped pecans, 1 cup mini semisweet chocolate chips
Scoop batter into muffin tin cups.
Top with raw sugar, if using, or additional mini chocolate chips.
2 tablespoons raw sugar
Bake for 18-25 minutes, or until lightly browned and top springs back when lightly pushed.

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.