Your Favorite Yogurt Muffins Recipes

YOUR FAVOURITE CEREAL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease 12 muffin cups or line with paper cups.
• In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
• Make a well in the centre.
• In a small bowl, whisk the milk with the egg and vanilla.
• Whisk in the butter.
• Peel the apple, if you wish, and coarsely chop.
• Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
• Stir in the apple, raisins and cereal.
• Place the batter in the muffin cups.
• Sprinkle with extra cereal or cinnamon sugar if desired.
• Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
• Remove the muffins from the pan and cool on a wire rack.
• Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

LEMON BLUEBERRY MUFFINS WITH YOGURT

Steps:

• Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
• In a medium-sized bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 3/4 tsp baking powder, and 1/4 tsp salt.
• In a separate bowl whisk together 3 Tbsp milk, 1 Tbsp lemon juice, 3 Tbsp yogurt, 6 Tbsp oil, 1 egg, 1 tsp vanilla extract and 1 Tbsp lemon zest until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter!).
• Gently mix the flour-tossed blueberries into the batter until they're evenly distributed.
• Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
• If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar.
• Bake the muffins for 6 minutes at 425°F / 218°C F to give the muffins a nice rise and a domed, golden-brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F/175°C. Continue to bake for an additional 22-25 minutes.
• Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

HEALTHY PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Add the pumpkin purée, Greek yogurt, eggs, and vanilla extract to a mixing bowl and stir until well combined.
• Next, add in the brown sugar and stir until well mixed.
• Add in the oat flour, baking soda, and pumpkin pie spice and stir until well combined. Next, fold in the chocolate chips.
• Transfer the batter to a greased muffin tin. Fill each muffin well two-thirds of the way full.
• Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick, placed in the center, comes out clean.
• Serve the muffins warm, straight out of the oven, or enjoy them the next day!

YOGURT MUFFINS (6 FLAVORS!)

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.

RHUBARB BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.
• Chop two rhubarb stalks and place in food processor and pulse until shredded. Alternatively use a hand grater to shred rhubarb. Set shredded rhubarb aside.
• In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined.
• Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined, don't over mix.
• Fold shredded rhubarb and berries in batter just until combined.
• Spoon batter into prepared muffin pan about 3/4 full.
• Sprinkle top with additional brown sugar and cinnamon.
• Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
• Place on wire rack to cool.

YOUR FAVORITE YOGURT MUFFINS

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.