Greek Yogurt Muffins
A delightful and healthier treat combining the moisture of Greek yogurt with the warmth of homemade baking, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt For moisture and protein
- 1/2 cup sugar Adjust based on sweetness preference
- 1/4 cup vegetable oil or melted coconut oil Can substitute based on preference
- 2 large eggs Room temperature for best results
- 1 teaspoon vanilla extract Adds flavor
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with whole wheat flour for variation
- 1 cup whole wheat flour For added nutrition
- 1 tablespoon baking powder Leavening agent
- 1/2 teaspoon baking soda Helps with fluffiness
- 1/2 teaspoon salt Enhances flavor
Mix-Ins
- 1/2 cup mix-ins Choose from blueberries, chocolate chips, or nuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the Greek yogurt, sugar, and oil until well combined.
- Add the eggs and vanilla extract, mixing again until smooth.
- In another bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in your chosen mix-ins.
Baking
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use room temperature ingredients, don’t overmix, and consider letting the batter sit for 10 minutes before baking for a tender muffin.