Easy Yogurt Muffins Recipes

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FAVORITE YOGURT MUFFINS (6 WAYS!)



Favorite Yogurt Muffins (6 Ways!) image

This is an epic of a basic muffin recipe that you can then add flavor to in all sorts of ways-from fruit to veggies to chocolate chips. The batter is packed with protein too, so the muffins are great for breakfast or snack. (The allergy-friendly substitutions are listed in the Notes section at the bottom.)

Provided by Amy Palanjian

Categories     Breakfast

Time 26m

Number Of Ingredients 15

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk plain Greek yogurt
1/3 cup maple syrup
1/4 cup unsalted butter ((melted and slightly cooled))
2 eggs ((lightly beaten))
2 teaspoons pure vanilla extract
1 cup chocolate chips
1 cup shredded carrots, 1/2 cup raisins, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger
2 cups finely diced strawberries ((add 1 tablespoon fresh lemon zest if desired))
2 cups blueberries ((add 1 teaspoon cinnamon if desired))
2 cups finely diced cherries

Steps:

  • Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
  • In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
  • In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
  • Gently stir the yogurt mixture into the flour mixture.
  • Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using 1/4 cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
  • Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
  • Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

Nutrition Facts : ServingSize 1 muffin, Calories 134 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 38 mg, Sodium 147 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g

YOGURT MUFFINS



Yogurt Muffins image

A recipe I made a few years ago. These muffins are great. I don't remember where I took the recipe.

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup plain yogurt or 1 cup sour cream
1 teaspoon baking soda
1/2 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup chocolate chips or 3/4 cup raisins
1/4 cup chocolate chips
2 tablespoons walnuts, chopped
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Grease muffin pan. Set aside.
  • In a bowl, mix yogurt and baking soda. Set aside.
  • In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
  • In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
  • Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

YOGURT MUFFINS (6 FLAVORS!)



Yogurt Muffins (6 Flavors!) image

These yogurt muffins are light, fluffy, and with a tender crumb! Made in just one bowl, they are low in fat, refined sugar free, and gluten free!

Provided by Arman

Categories     Breakfast     Dessert

Time 19m

Number Of Ingredients 10

3 large bananas (mashed)
1/4 cup butter (softened)
2/3 cup maple syrup
1/2 cup yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour (I used gluten free * See notes)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
  • In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract, until smooth. Add the dry ingredients and mix until combined. Fold through the walnuts and chocolate chips, if using them.
  • Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
  • 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.

Nutrition Facts : ServingSize 1 muffin, Calories 147 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, Sodium 226 mg, Fiber 1 g

ANYTIME YOGURT CARROT MUFFINS



Anytime Yogurt Carrot Muffins image

I don't bake. So these muffins had to be easy to understand, with no wonky ingredients. First you mix the dry ingredients. Then you mix the wet. Add the wet to the dry, yadda yadda yadda. About thirty minutes later, and look at those little crests and peaks! The raisins add little pockets of sweet here and there, the carrots add a delicious, delicate moisture and the yogurt adds this gorgeous subtle tang.

Provided by Bev Weidner

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 cup canola oil, plus more for the tin
2 cups all-purpose flour
1/2 cup coconut sugar (granulated sugar is fine; see Cook's Note)
1 tablespoon baking powder
1 pinch kosher salt
1 cup plain full-fat Greek yogurt
1 cup grated carrots (from about 2 medium carrots)
1 large egg
Three 1-ounce boxes raisins
Unsalted butter, at room temperature, for serving

Steps:

  • Preheat the oven to 400 degrees F. Coat a 6-cup muffin tin with a little bit of canola oil or use muffin liners.
  • Mix together the flour, coconut sugar, baking powder and salt in a large bowl.
  • Stir together the Greek yogurt, carrots, eggs and oil in a separate large bowl until incorporated. Add the raisins and stir to combine. Pour the yogurt mixture into the bowl with the dry ingredients and stir, using a wooden spoon, until just incorporated. (But not TOO too much.)
  • Use an ice cream scoop to evenly pack the mixture among six muffin cups. Bake until the tops are puffed and golden brown, 20 to 30 minutes.
  • Let rest for a few minutes, then pop them out and eat as you want! Serve with butter if desired.

EASY MULBERRY MUFFINS



Easy Mulberry Muffins image

Yummy mulberry muffins with a mildly sweet taste.

Provided by Beth

Categories     Muffins

Time 1h

Yield 12

Number Of Ingredients 14

cooking spray
2 ¼ cups all-purpose flour
¾ cup white sugar, or more to taste
¼ cup brown sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch sea salt
¾ cup low-fat plain yogurt
6 tablespoons milk
1 large egg
3 tablespoons applesauce
¾ teaspoon vanilla extract
1 cup fresh mulberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
  • Mix flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, and salt together in a bowl.
  • Stir yogurt, milk, applesauce, egg, and vanilla extract together in another bowl. Gradually add flour mixture and stir until well combined.
  • Chop mulberries (if large) and add to batter; stir gently until incorporated. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 38.2 g, Cholesterol 17 mg, Fat 1.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 189 mg

APPLE YOGURT MUFFINS



Apple Yogurt Muffins image

"Even if you're like me and don't care for yogurt, you'll love these apple muffins," promises Cheri Huff of Litchfield, Michigan. "I sometimes individually wrap them in colored plastic wrap and tie them with a ribbon to sell at bake sales or share with others.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (8 ounces) vanilla yogurt
1 egg
1/4 cup canola oil
2 tablespoons milk
1 small tart apple, peeled and chopped
1/3 cup raisins, optional
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 201 calories, Fat 6g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 247mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.

YOUR FAVORITE YOGURT MUFFINS



Your Favorite Yogurt Muffins image

Make and share this Your Favorite Yogurt Muffins recipe from Food.com.

Provided by nonnie4sj

Categories     Quick Breads

Time 36m

Yield 12 muffins

Number Of Ingredients 10

1 2/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted*
8 ounces flavored yogurt
1 egg, slightly beaten
2 tablespoons half-and-half cream
1/2 teaspoon vanilla (or complementary extract)

Steps:

  • Heat oven to 400°F.
  • Combine butter, yogurt, egg, fat free half & half and almond extract in large bowl.
  • Stir together flour, sugar, baking powder, baking soda and salt in medium bowl.
  • Stir flour mixture into butter mixture just until moistened.
  • Spoon batter into 12 greased or paper-lined muffin cups.
  • Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pan.
  • Can be glazed with your favorite glaze recipe.

Nutrition Facts : Calories 185.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 41.4, Sodium 205.6, Carbohydrate 22.8, Fiber 0.5, Sugar 9.3, Protein 3.1

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