Description
These yogurt muffins are moist, flavorful, and versatile, making them a delightful snack or breakfast option for everyone.
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)
- 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 bowl, whisk together both flours, baking powder, baking soda, and salt.
- In another bowl, mix the yogurt, maple syrup, butter, eggs, and vanilla extract until well combined.
- Gently stir the wet ingredients into the dry mixture until just combined, being careful not to overmix.
- Fold in your chosen flavor add-in, or feel free to add individual toppings to each muffin cup for a fun mix.
- Scoop ¼ cup of batter into each muffin cup, filling them about ¾ full.
- Bake for 16–18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, measure flour accurately and avoid overmixing the batter for light and fluffy muffins. You can experiment with various flavors and add-ins.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American