Description
These muffins with Greek yogurt are moist, fluffy, and perfect for breakfast or a snack. With a hint of tanginess from the yogurt and customizable add-ins, they are a versatile treat.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup add-ins (blueberries, chocolate chips, or diced fruit)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and prepare a muffin tin.
- Mix Dry Ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In a separate bowl, mix Greek yogurt, milk, oil, eggs, and vanilla.
- Combine Ingredients: Combine wet and dry mixtures, fold in add-ins, and fill muffin cups.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Serve: Let muffins cool before serving.
Notes
- Use full-fat Greek yogurt for the richest texture.
- You can swap all-purpose flour for whole wheat or use half and half.
- For extra flavor, try adding cinnamon or lemon zest.
- Muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
