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These yogurt muffins are made with simple ingredients, naturally sweetened with maple syrup, and baked until soft and moist. The yogurt adds richness and protein while keeping the texture tender. They’re easy to make and versatile enough for any time of day.
Why You’ll Love These Yogurt Muffins
- Naturally sweetened with maple syrup – These muffins skip refined sugar while still delivering just the right amount of sweetness.
- Soft and moist texture – The yogurt keeps the muffins tender, making them easy for little ones to chew and enjoy.
- Made in one bowl – Minimal cleanup and simple steps make this recipe ideal for busy days.
- Nutrient-rich and satisfying – With protein, healthy fats, and wholesome ingredients, these muffins help keep everyone fuller longer.
- Great for all ages – From toddlers to adults, these muffins are easy to serve and adapt based on preferences.
- Freezer-friendly – Make a batch ahead of time and have a ready-to-go option whenever you need it.
“I’ve made the muffins numerous times adding different fruit and even used flavored yogurt. They turn out perfect every time. The whole family enjoys them. Thank you for sharing!!” – Wendy
These yogurt muffins are unique because yogurt isn’t just an add-in, it’s the main ingredient. This gives them a soft, tender crumb and a richer texture without needing extra ingredients.
If you’re looking to switch things up, try my cottage cheese muffins for another high-protein, naturally sweetened option. You can also explore all of my favorite muffin recipes for toddlers and kids to find more easy, family-friendly ideas.
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Table of Contents
Key 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. Check out my recommendations for the best yogurt for babies.
- 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 this homemade 2 ingredient 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, blueberries, bananas
- Chocolate chips
- Cocoa powder
- Shredded coconut
- Shredded carrots
- Diced apples & cinnamon
Substitutions
- Gluten-free? Use a 1:1 gluten free flour like this one. Avoid almond flour, as it will not provide the same structure or texture.
- Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. Replace the butter with vegan butter, coconut oil, or a neutral oil like olive oil.
- 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 😉
How to Make Yogurt Muffins
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: In a large mixing bowl, stir together the dry ingredients.
Step 2: In a separate bowl, whisk together the wet ingredients.
Step 3: 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).
Step 4: Divide batter evenly into the muffin cups. 6. Bake for 15-17 minutes, or until the inserted toothpick comes out clean.
Serving Suggestions
- Serve warm or at room temperature for an easy breakfast or snack
- Pair with scrambled eggs or yogurt for a more balanced meal. Here’s how to make the perfect scrambled eggs!
- Add to lunchboxes for a convenient, homemade option
- Spread with nut butter, homemade sunflower seed butter, or cream cheese for extra flavor and staying power
- Enjoy alongside a smoothie for a quick, satisfying combo. Try one of my favorite vegetable fruit smoothies.
Expert Tips
- Measure flour the right way – Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. This prevents adding too much flour, which can lead to dense, dry yogurt muffins.
- Use room temperature ingredients – Take eggs, yogurt, milk, and maple syrup out of the refrigerator about 15 minutes before baking. They will blend more smoothly, helping create a lighter, more even muffin texture.
- Adjust sweetness to your preference – 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.
- Do not overmix the batter – After combining the wet and dry ingredients, gently mix until just combined. Overmixing can result in dense, tough muffins instead of soft and tender yogurt muffins.
- Don’t skip the lemon zest – 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.
Yogurt Muffins FAQs
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.
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 homemade 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 with Yogurt
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!
Can I use brown sugar instead of maple syrup?
You can!
Can I replace the greek yogurt to blended cottage cheese?
I haven’t tried but I strongly believe that it will work! Let me know how they turn out for you!