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A close up shot of sliced yogurt muffin.
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5 from 61 votes

Healthy Yogurt Muffins

By: Min Kwon | MJ and Hungryman
Healthy yogurt muffins made in one bowl with maple syrup and simple ingredients. Soft, moist, and easy to customize with your favorite mix-ins.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
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Equipment

Ingredients 

Dry

  • 1 3/4 cups white whole wheat flour (215 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt

Wet

  • 1 cup Greek yogurt (230 g)
  • 1/4 cup whole milk
  • 2 eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/4-1/3 cup maple syrup or honey, , depending on your preference for sweetness (see note)
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest

Instructions 

  • Preheat oven to 375° Fahrenheit.
  • In a large bowl, stir together the dry ingredients.
  • In a separate bowl, whisk together the wet ingredients.
  • Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
  • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
  • Bake for 15-17 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

Notes

  • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking - milk, yogurt, eggs, maple syrup, and butter
  • 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.
  • You can also substitute maple syrup with:  one medium overripe banana (will be about 1/2 cup mashed), 1/2 cup unsweetened applesauce, or date syrup.
  • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
  • Do NOT leave out the lemon zest! 
Storage:
Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, 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. Freeze for up to 3 months.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Sodium: 65mg | Fiber: 2g | Sugar: 5g | Calcium: 64mg | Iron: 1mg
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