Greek Yogurt Muffins are a delicately soft high-protein breakfast treat. Keep them plain or jazz them up with fresh berries or chocolate chips. No matter which way you choose, they are ready in 25 minutes or less and contain 6 grams of protein.
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Recipe Highlights:
- Protein-packed Greek yogurt makes for extra soft, bouncy, fluffy muffins.
- Packed with whole grains and no refined sugar in sight!
- Great way to sneak in protein for the little ones – and husbands, too!
- Make a double batch when you have extra time in the kitchen.
If you never thought to bake Greek yogurt in muffins, think again! These muffins have the perfect texture thanks to the protein and probiotics.
And if you love Greek yogurt recipes as much as we do, make sure to make Lemon Greek Yogurt Waffles, Greek Yogurt Pancakes, and Frozen Yogurt Pops.
Ingredient Notes:
- white whole wheat flour – I love to use whole wheat white flour for extra fiber and nutrition. You can also use half whole wheat flour and half all purpose flour with similar results, or all regular flour.
- ground cinnamon – optional, but it adds a little background warmth.
- plain Greek yogurt – I used non-fat Greek yogurt, but 2% or whole milk (5%) Greek yogurt will also work. Sour cream is a good substitute for the yogurt, but the protein content will be lower.
- eggs – eggs create structure and bind the batter. I did not test this muffin recipe without eggs.
- pure maple syrup – maple syrup adds moisture and just the right sweetness. Honey is a good substitute, though the muffins will brown more.
- oil – use avocado oil or light olive oil for a neutral flavor. You can also use melted and cooled coconut oil, just make sure all the other ingredients are room temperature.
- non-dairy milk of choice – you can use your favorite dairy-free type of milk, such as unsweetened almond milk, cashew milk, or soy milk.
- optional mix-in’s – toss in some fresh berries, like blueberries or chopped strawberries, go for dark chocolate chips, or try some lemon zest. Or, sprinkle the tops of the muffins with brown sugar for some crunch.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Muffins with Greek yogurt are ready in under 20 minutes! Here are the step-by-step instructions:
1
Mix Dry Ingredients
Preheat the oven to 375ºF. Line a 12-cup muffin pan with parchment paper liners. Grease lightly with cooking spray or use silicone muffin liners.
In a medium bowl, combine flour, baking soda, sea salt, and cinnamon (if using).
2
Whisk Wet Ingredients
Preheat the oven to 375ºF. Line a 12-cup muffin pan with parchment paper liners. Grease lightly with cooking spray or use silicone muffin liners.
In a medium bowl, combine flour, baking soda, sea salt, and cinnamon (if using).
3
Make Muffin Batter
Add flour mixture to bowl of wet ingredients and fold gently with a rubber spatula. At this point, add the blueberries, strawberries, or chocolate chips, if using.
4
Last Step: Bake
Divide batter into the lined muffin tin (about 3/4 way full).
QUICK TIP: a medium cookie scoop (ice cream scoop) is the fastest and easiest way to transfer even dollops of muffin batter into the muffin tin.
Bake muffins for 15-20 minutes, or until toothpick inserted into the center of the muffin comes out clean.
Serving Suggestions
These healthy Greek yogurt muffins are a high-protein grab-and-go breakfast, afternoon snack, or healthy dessert.
They work great in kid’s school lunches or anytime you need a sweet pick-me-up!
How to Store, Freeze, & Reheat
Here’s how I like to ensure these easy yogurt muffins last as long as possible:
- Storage: Leftover muffins can be stored covered at room temperature for 2 days. For longer storage, store in an airtight container in the fridge for 5 days.
- Freeze: Individually wrap each muffin in plastic wrap, then transfer to a freezer bag. Freeze for up to 2 months.
- Thaw: Thaw the muffins overnight in the fridge or at room temperature.
- Reheat: If you prefer warm muffins, heat them up in a toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen), until warm.
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Recipe Tips
Here are some baking tips so you get the best Greek yogurt muffins:
- Spoon and level the flour in a measuring cup – this will ensure the most consistent measurement and texture. Bonus points if you have a kitchen scale!
- Do not over-mix – mix just until no more dry bits of flour remain or you will end up with dense muffins. If adding mix-in’s, I add them about halfway through mixing in the flour.
- Do not over-bake – start checking the muffins with the toothpick test at the 15-minute mark. Muffins will continue to bake while cooling.
Recipe FAQs
What does Greek yogurt do in muffin baking?
Greek yogurt adds creaminess and tanginess, but the real magic happens when the acidity in the yogurt reacts with the baking soda, making the muffins more moist and tender.
How does Greek yogurt affect baking?
Greek yogurt adds richness, moisture, a more complex flavor, and also helps baked goods rise.
Can you replace oil with yogurt in muffins?
Yes, in most cases you can replace oil with yogurt in muffins. However, I like the balance both the Greek yogurt and oil adds to this particular recipe.
If you make this Greek Yogurt Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Greek Yogurt Muffins
Ingredients
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground cinnamon, optional, or add more
- 1 cup plain non-fat Greek yogurt, or 2% or whole milk
- 2 large eggs
- ½ tablespoon vanilla extract
- ⅓ cup maple syrup
- 3 tablespoons avocado oil or light olive oil
- ¼ cup non-dairy milk, such as almond, cashew, or soy
Optional Mix Ins (pick one)
- 1 cup blueberries
- 1 cup chopped strawberries
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 375ºF and line 12-cup muffin pan with liners. Spray lightly or use silicone liners.
- Mix dry ingredients: In a medium bowl combine dry ingredients; set aside.
- Mix wet ingredients: In a large bowl add Greek yogurt, eggs, vanilla, maple syrup, oil and milk. Whisk together until fully combined.
- Combine: Add bowl of dry ingredients to wet, using large silicone spatula to fold together until just combined. If using mix ins, add in after a couple of stirs, before flour bits are fully incorporated.
- Bake: Evenly distribute batter into 12-cup muffin pan, filling about ¾ way full. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean.
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