Quick-Baked Muffins with Greek Yogurt (Kid Friendly!)
Delicious, protein-filled muffins coming right up! These homemade Yogurt Muffins are easy and quick to make, plus you can customize them with a variety of fun toppings! They’re made with Greek yogurt, whole grain flour, and no refined sugar—they’re a great option for breakfast, a healthy snack, and perfect for school lunch boxes, too! Great for 6+ months and Baby-Led Weaning.
Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Quick Greek Yogurt Muffins for Kids & Toddlers
Looking for a fun and healthy muffin recipe that your entire family will love?
Then these yogurt muffins will hit the spot!
Not only do these Yogurt Muffins make for a delicious snack or breakfast, but they are also healthy and packed with protein. You can make them using plain Greek yogurt, whole wheat flour, a little maple syrup, and olive oil. And speaking of flavor – these easy yogurt muffins are super customizable. You can adjust the add-ins or toppings based on your family’s preferences. They’re perfect for all ages – babies, toddlers, big kids, and even adults!
The best part about these muffins is that they are easy to make and can be stored in the fridge for up to a week or the freezer for up to 3 months.
If you are looking for more easy and healthy muffin recipes for your kids and toddlers, then be sure to check out our fan-favorite Blueberry Avocado Mini Muffins, these veggie-filled Spinach Muffins, or these delicious Applesauce Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love these Yogurt Muffins
- toddler, kid and adult-friendly
- easy to make
- can customize with different add-ins
- great for school or packed lunches
- good source of protein
- no added refined sugar
- freezer-friendly
- great for breakfasts on the go
- can be made gluten and dairy-free
- naturally nut-free
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use white whole wheat, blend of whole wheat and white flour, all-purpose or a gluten-free flour blend.
- Yogurt: plain whole-milk Greek-style yogurt works best, but you can also use regular plain yogurt or a plain plant-based yogurt.
- Eggs: adds protein and binds ingredients together
- Oil or Butter: can use coconut, avocado, vegetable oil or melted butter
- Maple Syrup: adds just the right amount of sweetness
- Baking Powder
- Baking Soda
- Vanilla
- Salt
Tip: You can make these gluten-free by using a cup-for-cup gluten-free flour substitute.
Favorite Add-Ins
These easy yogurt muffins have a base that lends well to mixing some of your favorite add-ins. You can also easily make a few different flavors from just one batch of muffins, depending on your family’s preferences.
- 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
Benefits of Yogurt
Yogurt has many health benefits for babies and toddlers, adults and everyone in between. It provides many of the nutrients our bodies need for different functions in every stage of life.
- An excellent source of calcium, needed for bone growth and development, one cup has almost half of the recommended daily value for adults.
- Yogurt, especially Greek yogurt, is high in protein, which is necessary for metabolism and growth and development.
- If yogurt contains live active cultures, these are probiotics, which are helpful for a healthy gut and digestion.
- Whole milk yogurt, recommended for kids 2 and under, has fats necessary for brain development.
Step-by-Step Instructions
- Prep: Heat oven and spray or line a mini muffin tin.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Wet Ingredients:
- Combine: Pour the flour mixture into the wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
- Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
- Add Toppings: Sprinkle on any toppings that you want to use.
- Bake: Place the muffin pan into the oven for 18-20 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!
Tools Needed
Frequently Asked Questions
We recommend using plain whole milk Greek-style yogurt for this recipe. But you can get similar results with plain yogurt or any plain plant-based yogurt.
Yogurt is typically used in recipes as a substitute for ingredients like milk, sour cream or heavy cream. In these yogurt muffins, adding yogurt not only helps to keep these muffins moist, but it also provides additional calcium and protein.
How to Store and Freeze Yogurt Muffins
These yogurt muffins are best stored in an airtight container at room temperature for up to 3 days. You can also store them in a container in the fridge for up to 5 days. To freeze muffins, place them in a freezer bag, gently press out any excess air, close, and freeze for up to 3 months.
How to Serve These Muffins
Baby
These muffins are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they are cut into smaller chunks. You can serve them to your baby sliced in half or cut into small chunks.
Toddler & Kids
These quick and easy muffins are also great for toddlers and kids. You can serve them as is, or with a smear of cream cheese, butter or peanut butter for breakfast, snack or packed into a school lunch.
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.
Recipe Tips
- Double it: Works perfectly to make a batch of muffins to freeze for later!
- How to Serve for Baby-Led Weaning: Cut muffins into halves, quarters or strips for babies 6-9 months. For babies 9-12 months, they’ll start working on their pincer grasp and can have muffins cut into smaller, bite-sized pieces.
- Hold the maple syrup for little ones: Most pediatricians and nutritionists recommend waiting to introduce maple syrup until after your baby’s first birthday, and ideally, not until your toddler is closer to 2 years old. Instead, you can add a hint of sweetness with 1/3 cup of mashed ripe banana or unsweetened applesauce.
- Be Mindful of Mix-ins: For younger babies around 6-9 months, you may want to wait with mixing any add-ins that could be potential choking risks, including larger chopped nuts, raisins or other dried fruits.
- Mini Muffins: you can easily make these into mini muffins by using a mini muffin tray and baking for 10-12 minutes or until golden brown. You will get roughly 36 mini muffins with this recipe.
Get the recipe: Quick-Baked Muffins with Greek Yogurt (Kid Friendly!)
Ingredients
- 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
Instructions
- Prep: Heat oven to 375° F and spray or line a muffin tin.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, 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!
- 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.
- 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
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!
4 Comments on “Quick-Baked Muffins with Greek Yogurt (Kid Friendly!)”
Do the yogurt muffins require milk in addition to the 1 cup of yogurt?
Thank you for reaching out – yes, these muffins use Greek yogurt, which is very thick, so the milk is also required to help thin out the batter.
You said add milk but not how much?
Thank you for bringing this to my attention! The recipe card is correct, there is no milk in this recipe. I updated the post and should be correct now as well.