Description
Delicious and moist yogurt muffins, perfect for breakfast or a snack, with various customizable flavors.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole-milk Greek yogurt
- ⅓ cup maple syrup (or honey for kids over 1)
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup chocolate chips (or)
- 1 cup shredded carrots + ½ cup raisins + 1 tsp cinnamon + ¼ tsp ground ginger (or)
- 2 cups finely diced strawberries + 1 tbsp lemon zest (or)
- 2 cups blueberries + 1 tsp cinnamon (or)
- 2 cups finely diced cherries
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan.
- In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the Greek yogurt, maple syrup, melted butter, lightly beaten eggs, and vanilla extract. Mix until smooth.
- Gently stir the wet ingredients into the dry ingredients until just combined.
- Fold in your chosen add-ins.
- Use a scoop to fill each muffin cup with approximately ¼ cup of batter.
- Bake for 16–18 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Don’t overmix the batter for light and fluffy muffins. Experiment with flavors for variety.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American