These Greek Yogurt Muffins are fluffy, lightly sweet, and so easy to make! Made with whole grain flour, protein-packed Greek yogurt, and no refined sugar, they’re a wholesome choice for breakfast, snack time, or lunchboxes. Customize them with your favorite mix-ins – blueberries, chocolate chips, or even grated carrots – and you’ve got a muffin everyone in the family will love.

A hand holding a blueberry yogurt muffin over a plate on my white countertop in my kitchen.
5 stars (16 ratings)
“We love these. They are easily made and the kids can help. Plus they seem like a huge treat with a few chocolate chips in them and I don’t have to feel bad for feeding them to my kids in the morning. Great alternative to cereal!” -Julie
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Remember those Greek Yogurt Pancakes we made a while back? My kids were begging for them one morning, but I was running on exactly zero bandwidth. So, in a moment of caffeine-fueled genius, I turned the recipe into these easy Greek Yogurt Muffins instead, and we’ve been hooked ever since!

The base couldn’t be simpler: Greek yogurt, white whole wheat flour, a drizzle of maple syrup, melted butter, and a few other pantry staples. Once the batter’s ready, the real fun begins – the toppings! You can mix and match whatever your crew loves best:

🍓 Strawberries – classic and sweet
🍫 Chocolate chips – obviously
🫐 Blueberries – always a win
🌈 Sprinkles – because why not?

I usually fill the muffin tin with the base batter and let the kids go wild with toppings. My oldest is a purist and sticks to blueberries every time. My youngest? Total wildcard – sometimes shredded cheese, sometimes sprinkles, sometimes both( and somehow it works?). As for me, I top mine with a quick sprinkle of cinnamon and sugar.

Really, you do you, boo. 💁‍♀️

#MyMomHack: Make a double batch of these muffins and you’ll thank yourself later. Once cooled, pop them into a freezer bag or airtight container and store in the freezer until needed. To reheat just microwave for 20–30 seconds when you need a quick breakfast or snack.

Yogurt muffins on a purple plate with a purple napkin.

Get the recipe: Kid-Requested Greek Yogurt Muffins (25 Minutes!)

5 stars (16 ratings)
These Greek Yogurt Muffins are fluffy, lightly sweet, and so easy to make! Made with whole grain flour, protein-packed Greek yogurt, and no refined sugar, they’re a wholesome choice for breakfast, snack time, or lunchboxes. Customize them with your favorite mix-ins – blueberries, chocolate chips, or even grated carrots – and you’ve got a muffin everyone in the family will love.
Yield: 12 Muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 20 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
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Ingredients 

Greek Yogurt Muffins

  • 1 3/4 cups flour, all-purpose, white whole wheat flour or one-for-one gluten free mix
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain whole milk Greek yogurt
  • 1/2 cup maple syrup
  • 1/3 cup oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract

Toppings (optional)

  • chocolate chips
  • Chopped Walnuts
  • Blueberries
  • Craisins
  • Grated Carrots
  • Raisins
  • White Chocolate Chips
  • Chopped Strawberries
  • Chopped Apples
  • Cinnamon and Sugar
  • Sprinkles
  • Lemon Zest and Poppy Seeds

Instructions 

  • Prep: Heat oven to 375° F and spray or line a muffin tin.
    Ingredients for yogurt muffins spread on a purple napkin on a white background.
  • Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    Glass bowl filled with flour, baking powder, and salt.
  • Wet Ingredients: Add the yogurt, butter, maple syrup, eggs and vanilla to the top of the dry ingredients and gently combine until all ingredients are just combined. Do not overmix!
    A glass bowl full of a yogurt muffin batter.
  • Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
  • Add Toppings: if you want, add any toppings to the top of the muffins.
    A muffin tin full of colorful liners, muffin batter and toppings.
  • Bake: Place the muffin pan into the oven for 12-15 minutes or until just golden.
  • Cool: Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!

Notes

Age: great for 9+ months of age (omit toppings until 12+ months)
Yield: 12 regular muffins or 36 mini muffins. To make mini muffins, fill a mini muffin pan 3/4 the way full and cook for 10-12 minutes or until golden brown. 
Storage: in an air-tight container on the counter for up to 5 days or in the freezer for up to 3 months. 
Note on Flour: you can use white whole wheat, all-purpose, a gluten-free one-for-one blend, or half whole wheat and half all-purpose flour for this recipe.
Note of Oil: you can use avocado oil, melted coconut oil, mild olive oil, vegetable oil, or melted butter for this recipe. 
Cooking with Kids

Toddlers

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can pick out the mix-ins.
  • They can help mix the ingredients.
  • Toddlers can help scoop the dough into the muffin pan.
  • Toddlers love to add toppings to the tops of the muffins.

Kids

  • Preheat the oven. 
  • They can pick out and measure all of the ingredients. 
  • Kids can help mix the ingredients.
  • They can help to fill the muffin cups with the batter.
  • Add the toppings to the top of the muffins.
  • Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 

Did you make this recipe?

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).