Greek Yogurt Muffins
User Reviews
5
Greek Yogurt Muffins
Description
These Greek Yogurt Muffins rely on the moisture and slight tang of vanilla Greek yogurt to create a tender crumb alongside whole-wheat and all-purpose flours for structure. The recipe offers two mix-in options: a cranberry, lemon zest, and pecan blend providing tartness and crunch, or mini semisweet chocolate chips for a sweeter flavor. The batter uses leavening agents baking soda and baking powder for gentle rise, paired with egg, sugar, vegetable oil, and milk to achieve moistness.
Baked at 375°F until the tops are lightly browned and spring back to the touch, these muffins have a soft interior and satisfying top texture, especially when topped with coarse raw sugar or extra chocolate chips. The vanilla yogurt adds subtle sweetness, and if plain yogurt is used, additional sugar may be needed to maintain sweetness.
These muffins are suitable for breakfast or snacks, with adaptable mix-ins based on personal preference. The use of whole-wheat flour adds a wholesome note while maintaining tenderness. The mix-ins can be varied to include other nuts or dried fruits as desired.
Neutral vegetable oils like canola or safflower may be substituted, and dairy or plant-based milks can be used to suit dietary needs. The recipe also allows flexibility in flour types without significantly altering the outcome.
Ingredients
Muffins
- 1 egg large
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 cup Greek yogurt vanilla flavor
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Cranberry Mix-ins
- 3/4 cup dried cranberries roughly chopped
- 1 lemon zested
- 2 tablespoons pecans optional, chopped
Chocolate Chip Mix-ins
- 1 cup mini semisweet chocolate chips plus extra for sprinkling
Topping
- 2 tablespoons raw sugar optional
Instructions
- Preheat oven to 375 F. Grease or line a 12-cup muffin tin. Set aside.
- In a large bowl, whisk together egg and sugar.
- Stir in oil, milk, and Greek yogurt.
- Add flours, baking soda, baking powder, and salt; stir until just combined.
- Fold in either the cranberry mix-ins (cranberries, lemon zest, and nuts, if using) or .chocolate chips.
- Scoop batter into muffin tin cups.
- Top with raw sugar, if using, or additional mini chocolate chips.
- Bake for 18-25 minutes, or until lightly browned and top springs back when lightly pushed.
Notes
- Any neutral vegetable oil can be used instead of the specified oil.
- The recipe accommodates skim, whole, or plant-based milk such as almond milk.
- Vanilla Greek yogurt contributes sweetness; if replacing with plain yogurt, increase sugar accordingly.
- Whole-wheat flour can be substituted with all-purpose flour if preferred.
- Mix-ins are flexible; choose cranberries, chocolate chips, nuts, or other additions as desired.
- Nutrition values are approximate and based on the cranberry mix-in version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 193kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 14mg | 5% |
| Sodium | 154mg | 6% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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