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Three freshly baked muffins with Greek yogurt in white paper liners, arranged on a grey plate.

Muffins With Greek Yogurt

These muffins are a delicious and healthy breakfast or snack option. They are moist, tender, and packed with flavor, thanks to the addition of Greek yogurt.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the Greek yogurt, milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

You can add mix-ins like blueberries, chocolate chips, or chopped nuts to the batter. For a sweeter muffin, increase the sugar slightly. For a less sweet muffin, decrease it. These muffins store well in an airtight container at room temperature for up to 3 days.