Greek Yogurt Muffins
Deliciously moist and fluffy muffins made with Greek yogurt, offering a healthier alternative to traditional recipes for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup blueberries or chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with cooking spray.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir well to combine and set aside.
- In another bowl, whisk together the Greek yogurt, milk, eggs, vegetable oil, and vanilla extract until smooth.
Mixing and Baking
- Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined; avoid overmixing to keep the muffins light.
- If desired, fold in blueberries or chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For serving, enjoy warm or at room temperature with additional Greek yogurt, honey, or jam. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze for up to 3 months.