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Greek Yogurt Muffins

Deliciously moist and fluffy muffins made with Greek yogurt, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup Greek yogurt (plain, not flavored)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-Ins (Optional)
  • 1 cup mix-ins (e.g., blueberries, chocolate chips, or chopped nuts) Optional - adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Stir to mix well.
  3. In another bowl, whisk together the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix. If using, fold in your desired mix-ins.
Baking
  1. Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Mix-ins can be varied based on preference. Avoid overmixing the batter for best results. Leftover muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.