Get the recipe: 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!
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
Age: great for 6+ months of age
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.
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