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Light, fluffy, and incredibly moist, these whole wheat yogurt muffins are made with just a handful of ingredients and can be flavored in so many ways!
If you’ve seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium!
These muffins are special in that yogurt is THE main ingredient. You don’t need any extra fruits or other add-ins as they are so delicious as is. But of course you can add whatever you fancy to these versatile muffins.
I strongly believe you will agree with me that these are the BEST muffins! Made with simple ingredients, they have a perfectly moist, tender texture and are sure to become part of your regular rotation.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White whole wheat flour – It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
- Greek yogurt – Be sure to use plain and preferably whole fat for best results.
- Lemon zest – Do NOT leave this out! Because these muffins aren’t overly sweet, it truly helps add brightness and that extra yum factor! You can even add some lemon juice, if you wish.
- Maple syrup – can also use honey or date syrup. Be sure to read the “tips for success” section
- Fruits (optional) – Fresh berries, like strawberries, raspberries, blueberries, and blackberries will be especially delicious!
Add-ins
These yogurt muffins are delicious without any add-ins, but if you want to switch things up every time you bake them, here are some suggestions:
- Fresh fruit – like strawberries and blueberries
- Chocolate chips
- Cocoa powder
- Shredded coconut
- Shredded carrots
Watch how to make
Step-by-Step Instructions
- In a large mixing 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! At this point you can stir in any add-in(s) of choice. What I like to do is transfer half of the batter to the baking pan and then add the add-in to the remaining batter (pictured: fresh strawberries).
5. Divide batter evenly into the muffin cups.
6. Bake for 15-17 minutes, or until the inserted toothpick comes out clean.
Equipment
I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners.
Substitutions
- Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work.
- Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer
- Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins ;).
Serving Suggestions
You can enjoy these moist yogurt muffins as is or spread some butter, nut butter, yogurt, or jam to boost the nutrition even more!
And here’s how to make the perfect scrambled eggs!
Storage
Transfer to an airtight container 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.
To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.
Here’s a step-by-step guide on how to store and freeze muffins.
Tips for Success
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, yogurt, milk, and maple syrup.
- 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.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
- Do NOT leave out the lemon zest! It truly makes ALL the difference in the world, especially if you choose to add just 1/4 cup of maple syrup.
Frequently Asked Questions
I don’t recommend it as the muffins will turn out more dense and also darker in color. The best whole grain substitute is spelt flour.
You can also use 1 cup all purpose flour and 3/4 cup whole wheat flour. 1:1 gluten free flour is an option too!
It is best to avoid added sugars until age 2.
However, It’s difficult to avoid completely as it’s found in so many packaged foods. Therefore don’t stress over it too much. As for this recipe, here are two options:
1. You can use 1/4 cup maple syrup, keeping in mind that it’s for the whole recipe and your baby will only eat a very small amount at a time.
2. Or use one medium overripe banana (will be about 1/2 cup mashed), 1/2 cup unsweetened applesauce, or date syrup.
Also, here’s a collection of baby-friendly muffin recipes you may be interested in.
I like to use whole milk plain Greek yogurt. If dairy-free, you can use any Greek-style plant-based alternative.
As for the probiotics in Greek yogurt, yes they will be killed from the heat so it’s best to consume raw to get those benefits.
Interesting to note: there’s research showing that different strains, including lactic acid bacteria and bifidobacteria, are able to produce beneficial effects in their heat-inactivated form.
More study is needed, though. Regardless, yogurt does act great texture and flavor to baked goods, and it will be a great way to amp up the protein and fat content.
More Muffins to Try!
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Yogurt Muffins
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!
best muffin recipe ever!
Yay! So happy to hear that! I think so too :).
These were excellent! I add blueberries and make them in mini muffin trays.
Question… what do you think I’d have to change if I wanted to use this recipe for a cake?
I’m so glad! I haven’t tried myself but several moms have told me that they followed the recipe exactly just baked in a cake pan and increased baking time
I made them with gluten free Cup4Cup Wholesome Flour and added various fruit bits (thank you summer!) right in the tins. They are delicious. I am wondering how much cocoa powder you would recommend adding if I wanted to make chocolate ones? Would I need to adjust anything else? Thanks in advance!
I’m so glad you enjoyed these! I would start with 1/4 cup and add more next time if desired. no adjustments needed!
Can I use gluten-free flour and almond milk for a dairy free gluten-free muffin?
Hi! I would try with oat flour or gluten free baking flour. Almond flour will not work! And yes to almond milk 🙂
Do you think adding orange zest instead of lemon zest would work too?
That would be delicious too!