Yogurt Muffins Moist Fluffy And Easy To Customize

Need more recipes with Greek yogurt? Try my protein pancakes, Greek yogurt banana muffins, yogurt cookies, and Greek yogurt brownies next. I’m a sweets-for-breakfast guy–in case you can’t tell. If I can satiate my sweet tooth AND squeeze some protein into my breakfast, I’m all in. That’s where this yogurt muffin recipe comes in. It’s every bit as light and fluffy as old fashioned muffins, just with a healthy dollop of yogurt for some protein, probiotics, and a tangy twist.

Why I love this recipe

Healthy. They’re naturally sweetened with bananas and maple syrup, and you only need ¼ cup of butter for the full dozen! Perfect texture. Each one is fluffy and soft with the most delicate crumb. Easy to customize. I included the base recipe plus several equally appetizing flavor swaps. Freezer-friendly. Make a double-batch and grab them from the freezer as you need them.

Ingredients needed

Bananas. Brown and spotty bananas are best since they’re the sweetest. I usually keep a bunch of brown bananas in my freezer for this very recipe. If you use frozen bananas, let them thaw completely (or pop them in the microwave). Butter. Use unsalted butter softened at room temperature. Maple syrup. For sweetness and to bind the ingredients. Yogurt. I tested a few different types: Greek yogurt, vanilla yogurt, and plain yogurt, and all three turned out equally good. I do suggest full-fat yogurts over low-fat or fat-free. Eggs. Preferably room temperature eggs. Vanilla extract. A must for any good muffin! All-purpose flour. Either regular flour, white whole wheat flour, or gluten-free flour. If you use the latter (as I did), ensure you use a blend with added xanthan gum. Baking powder and baking soda. Both are needed to give the muffins rise and tenderness. Salt. Just a pinch. Mix-ins. I typically use walnuts and chocolate chips, but you can use anything you like (I’ll provide some suggestions in the variations section!) or omit them completely!

How to make yogurt muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I just made these. So light and fluffy. Delish” – Nafisa Step 3- Cool. Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Arman’s recipe tips

Don’t have yogurt? Fear not! I’ve made this same recipe with sour cream, and they turned out pretty darn good. Don’t overmix the muffin batter. Otherwise, too much gluten develops and you’ll lose air, making dense and chewy muffins. Remove the muffins from the tin. Transfer them to a wire rack once they’re cool enough to handle. If they stay in the tin for too long, they’ll overcook. Sift your dry ingredients. I’ll admit I don’t always do this, but it helps when mixing the batter… and it yields lighter, fluffier muffins.

Storage instructions

To store: Muffins can be stored in an airtight container at room temperature for up to five days or in the fridge for up to one week.

Make them vegan. Replace the eggs with an egg substitute, use dairy-free yogurt (coconut yogurt is fantastic!), and swap the butter for coconut oil or canola oil. Blueberry. Use blueberry-flavored yogurt and fold in 1/2 cup of fresh or frozen blueberries. Strawberry. Use strawberry-flavored yogurt and fold in ½ cup of fresh strawberries. Chocolate chip. Fold in 1/2 cup of chocolate chips. Lemon blueberry. Use lemon-flavored yogurt and fold in 1/2 cup of fresh or frozen blueberries. Pumpkin. Replace the bananas with 1 cup of pumpkin puree.

To freeze: Place leftovers in a freezer bag and store them in the freezer for up to six months.