Go Back Email Link
–+ servings
Side view of greek yogurt muffins with chocolate chips. Cut in half to show moist texture.
Print Recipe
No ratings yet

Greek Yogurt Muffins

These extra moist greek yogurt muffins have an extra kick of protein. Fold in fresh blueberries, chocolate chips, or mix in of choice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 14

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.