Description
Wholesome and irresistibly moist Greek yogurt muffins—perfect for breakfast, snacks, or lunchboxes! With less fat but extra protein, they’re fluffy, tangy, versatile, and easy to make in one bowl with pantry staples.
Ingredients
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1¾ cups all-purpose flour (or replace half with whole wheat)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 eggs
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1 cup Greek yogurt (full-fat or 2%)
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¼–½ cup honey or sugar
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2 tbsp milk
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2 tbsp oil or melted butter
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1 tsp vanilla extract
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Optional: 1 cup add-ins (berries, chocolate chips, nuts)
Instructions
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Preheat & Prep – Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin.
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Dry Mix – Whisk flour, baking powder, soda, and salt.
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Wet Mix – Whisk eggs, yogurt, honey/sugar, milk, oil, and vanilla.
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Combine – Fold wet into dry until just combined.
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Add-in – Gently fold in chosen extras.
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Fill Cups – Divide batter (~¾ full).
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Bake – 18–22 min, or until toothpick comes out clean.
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Cool – 5 min in pan, then transfer to wire rack to finish cooling.
Notes
Don’t overmix to avoid dense muffins.
For best texture, use full-fat or 2% Greek yogurt.
Toss berries in flour to keep them from sinking.
Top with oats or sugar for a café-style look.
Let cool fully before storing to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American (customizable)
Keywords: Greek yogurt muffins, healthy muffins, one‑bowl muffins, breakfast muffins