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Yogurt Muffins

These yogurt muffins use tangy Greek yogurt to replace traditional fats, resulting in a tender, moist crumb with a subtle tang. The baking process creates golden, slightly cracked tops with a soft, airy interior, perfect for breakfast, snacks, or light desserts. Customizable with fruits or nuts, they come together quickly and feel honest and satisfying with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 cup Greek yogurt full-fat preferred for richness
  • 1/2 cup sugar adjust to taste
  • 2 large eggs beaten lightly
  • 1/4 cup oil vegetable or canola
  • 1 teaspoon vanilla extract optional but recommended
  • 1 1/2 cups all-purpose flour sifted for best texture
  • 1 teaspoon baking powder ensure freshness for good rise
  • pinch salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Sifter
  • Spatula or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the Greek yogurt and sugar until smooth and slightly frothy, about 1 minute. The mixture should look creamy and inviting.
  3. Add the beaten eggs and vanilla extract to the wet mixture, whisking until well combined. The batter will become velvety and fragrant.
  4. Pour in the oil and whisk again until the mixture is smooth and slightly shiny, about 30 seconds.
  5. In a separate sifter or bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to aerate and evenly distribute the dry ingredients.
  6. Gently fold the dry ingredients into the wet mixture using a spatula or spoon, just until the batter is combined. Be careful not to overmix; some lumps are okay. The batter should be thick but scoopable.
  7. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. The batter should mound slightly over the top of each cup.
  8. Bake in the oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean. The tops will be slightly cracked and fragrant.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool completely or enjoy warm.
  10. Serve the muffins plain or with your favorite toppings—berries, butter, or a drizzle of honey all work wonderfully. They’re best enjoyed fresh but also freeze well for later.