Healthy Yogurt Muffins So Moist

If you’ve seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium! These muffins are special in that yogurt is THE main ingredient. You don’t need any extra fruits or other add-ins as they are so delicious as is. But of course you can add whatever you fancy to these versatile muffins. I strongly believe you will agree with me that these are the BEST muffins! Made with simple ingredients, they have a perfectly moist, tender texture and are sure to become part of your regular rotation.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

White whole wheat flour – It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. Greek yogurt – Be sure to use plain and preferably whole fat for best results. Lemon zest – Do NOT leave this out! Because these muffins aren’t overly sweet, it truly helps add brightness and that extra yum factor! You can even add some lemon juice, if you wish. Maple syrup – can also use honey or date syrup. Be sure to read the “tips for success” section Fruits (optional) – Fresh berries, like strawberries, raspberries, blueberries, and blackberries will be especially delicious!

Add-ins

These yogurt muffins are delicious without any add-ins, but if you want to switch things up every time you bake them, here are some suggestions:

Fresh fruit – like strawberries and blueberries Chocolate chips Cocoa powder Shredded coconut Shredded carrots

Watch how to make

Step-by-Step Instructions

Divide batter evenly into the muffin cups.
Bake for 15-17 minutes, or until the inserted toothpick comes out clean.

Equipment

I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners.

Substitutions

Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work. Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins ;).

Serving Suggestions

You can enjoy these moist yogurt muffins as is or spread some butter, nut butter, yogurt, or jam to boost the nutrition even more! And here’s how to make the perfect scrambled eggs!

Storage

Transfer to an airtight container and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly. To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight. Here’s a step-by-step guide on how to store and freeze muffins.

Tips for Success

Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, yogurt, milk, and maple syrup. I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I’ve found 1/3 cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just 1/4 cup is still delicious! You can also add fruits for additional sweetness. After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins. Do NOT leave out the lemon zest! It truly makes ALL the difference in the world, especially if you choose to add just 1/4 cup of maple syrup.