These extra moist greek yogurt muffins have an extra kick of protein. Fold in fresh blueberries, chocolate chips, or mix in of choice.
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It doesn’t get any easier to make delicious homemade muffins using greek yogurt. They bake up super soft and moist, the added protein makes them so filling. Perfect for breakfast or a mid-day snack.
Try these easy cottage cheese muffins recipe!!!
Ingredients
Greek Yogurt- Non, Reduced Fat or Whole Milk.
Melted Butter or Oil- I like to use a ¼ cup of each.
Sugar- Granulated or cane sugar.
Flour- All-purpose or white wheat.
Eggs- 2 large whole eggs.
Leavening- Baking Powder and Baking Soda
Salt and Vanilla Extract
Spices & Mix-In’s of Choice
Mix In’s and Flavors
This is a great base recipe to fold in any flavor of mix in you’d like.
- Blueberries
- Chocolate Chips
- Dried Fruit & Raisins
- Shredded Carrots
- Cinnamon
- Pumpkin Spice
- Nutmeg
- Orange or Lemon Zest
- Shredded Coconut
- Pineapple
- Flavored Extracts
- Sliced Almonds
- Walnuts
- Pecans
- Peanut Butter
- Nutella
- Cookie Butter
Tips For Super Soft and Tender Muffins
Try not to over mix the batter, mix until combined
Toss mix in’s will a touch of flour to prevent sinking to the bottom of the muffins.
Muffins are fully cooked when they reach an internal temperature of 200-200°F.
Darker colored muffins pan can brown the muffins faster than lighter colored. Keep an eye on them about 5 minutes before they are done and reduce the temp if necessary.
Storage and Leftovers
To keep these muffins soft and moist for up to five days stored in an airtight container or sealable bag.
These also freeze really well, in a freezer bag up to six months.
How To Make Greek Yogurt Muffins Step By Step
1.Preheat oven to 375 degrees Fahrenheit. Prep muffin pans with liners, butter, or cooking spray.
Mix The Batter
2. In a bowl, add the flour, baking powder, baking soda and salt. Whisk until mixed well. Set bowl aside.
3. In a large mixing bowl, add the melted butter or oil and sugar. Mix for 2 minutes with a whisk.
4. Add in the eggs, greek yogurt, and vanilla extract. Mix until well combined.
5. Add in the dry ingredients and milk until just combined. Fold in mix in's. Try not the over mix the batter.
Fill & Bake
6. Fill each muffin cup until almost full. Top with extra mix in's. Place into the oven.
7. Bake for 14-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
8. Remove from the oven and let them cool for 10 minutes. Carefully move them to a cooling rack to fully cool. Enjoy.
Greek Yogurt Muffins
Equipment
- Mixing Bowls
- Muffin Pan
- Muffin Cups or Liners
- Whisk and Rubber Spatula
Ingredients
- ½ cup Melted Butter or Oil
- ⅔ cup Sugar
- 2 teaspoon Vanilla Extract
- 1 cup Greek Yogurt
- 2 Eggs
- 1 ½ cups All-purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt omit if using salted butter
- 1 cup Mix In's (Fresh Blueberries or Chocolate Chips) dust with flour to prevent sinking
- Cooking Spray or Muffin Liners
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Prep muffin pans with liners or cooking spray
- In a bowl, add the flour, baking powder, baking soda and salt. Whisk until mixed well. Set bowl aside.
- In a large mixing bowl, add the melted butter or oil and sugar. Mix for 2 minutes with a whisk.
- Add in the eggs, yogurt, and vanilla extract. Mix until well combined.
- Add in the dry ingredients and milk until just combined. Fold in mix in's. Try not the over mix the batter.
- Fill each muffin cup until almost full. Top with extra mix in's. Place into the oven.
- Bake for 14-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool for 10 minutes. Carefully move them to a cooling rack to fully cool. Enjoy.
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