Go Back
–+ servings
Yogurt muffins on a purple plate with a purple napkin.

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

5 stars (15 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
Print Recipe Pin Recipe

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?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Pin Recipe