Yogurt Muffins
User Reviews
5
Yogurt Muffins
Description
The Yogurt Muffins recipe combines whole wheat pastry flour with Greek yogurt and natural sweeteners like maple syrup to create a moist and tender muffin. Baking powder and baking soda help the batter rise, while cinnamon adds a gentle warmth. Egg and melted coconut oil bind the ingredients, giving a soft yet structured texture. You can customize the muffins by folding in seasonal fruit such as apples, strawberries, or blueberries, or chocolate chips for a sweeter option.
Baked at 400°F for 16-18 minutes, these muffins develop lightly golden tops and a soft interior that resists overmixing, which can toughen the crumb. The recipe's flexibility lets you create one or multiple flavors by dividing the batter and adding preferred mix-ins. They are suitable as a breakfast treat, afternoon snack, or to pack for on-the-go eating.
After baking, letting the muffins cool completely outside the pan prevents residual heat from overcooking the crumb. Using room-temperature ingredients helps achieve even mixing and consistent texture. This recipe yields a dozen muffins, making it practical for small gatherings or household needs.
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- 2 large egg at room temperature
- 1 cup Greek yogurt at room temperature, plain, full fat
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup almond milk at room temperature, unsweetened
- 1 teaspoon vanilla extract
Mix-Ins (choose one)
- 1 cup apple plus more for topping, chopped
- 1 cup chocolate chips plus more for topping
- 1 cup strawberries patted dry, plus more for topping, chopped
- 1 cup blueberries plus more for topping
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Fold in mix-ins of choice, then evenly divide the batter into the prepared muffin tins. If you want to make a variety of flavors, divide the mixture evenly and add the appropriate amount of mix-ins. To make all four varieties, divide the mixture into quarters and add ¼ cup of each mix-in to each quarter of the batter.
- Bake for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1muffin with no mix-ins | |
| Calories | 161kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 181mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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