Description
Deliciously moist and fluffy muffins made with Greek yogurt for a healthy twist. These easy-to-make muffins are perfect for breakfast or snacks, incorporating wholesome ingredients and your choice of tasty add-ins like blueberries, chocolate chips, or diced fruit.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup blueberries, chocolate chips, or diced fruit (your choice)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined. This ensures even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the plain Greek yogurt, milk, vegetable oil (or melted coconut oil), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl and gently stir until just combined. Be careful not to overmix to keep muffins light and tender.
- Fold in Add-ins: Gently fold in your choice of add-ins, such as blueberries, chocolate chips, or diced fruit, ensuring they are evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for rising without spilling over.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use full-fat Greek yogurt for the richest and moistest texture.
- For a healthier variation, substitute all-purpose flour with whole wheat flour or mix half all-purpose and half whole wheat flour.
- Add a sprinkle of cinnamon or lemon zest to the batter for extra flavor.
- Muffins freeze well for up to 2 months when stored in an airtight container or freezer bag.
