Yogurt muffins are one of those breakfast treats I make when I’m craving something simple, wholesome, and ready in no time. They are soft, light, and vanilla-scented, perfect to start the day off right. This recipe doesn’t use butter; I use seed oil and plain yogurt, which make the batter soft and moist, ideal for those looking for a lighter yet indulgent treat.
They’re also great for children’s snacks, as they’re made with simple ingredients we almost always have in the pantry: flour, sugar, egg, milk, and a vial of vanilla aroma to give that irresistible scent that wins everyone over. They’re convenient to take to school, work, or tuck into a backpack for a sweet break outside the home.
These muffins are also perfect to serve with tea, perhaps in the afternoon when you carve out a moment of calm and want something good homemade. They are loved by everyone, prepared in minutes, and disappear even faster. In short, an easy, versatile recipe that’s always handy to have.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Yogurt Muffins
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2.6 oz plain yogurt
- 3 1/2 tbsp vegetable oil
- 1.4 oz whole milk
- 1 egg (medium)
- 2 tsp baking powder
- 1 vial vanilla extract
- 1 pinch salt
Recommended Tools
- Hand Whisk
- Spatula
- Cupcake Liners
YOGURT MUFFINS Preparation
Place the flour, baking powder, sugar, and salt in a bowl; mix well with a whisk.
Pour the milk, egg, oil, yogurt, and vanilla extract into a jug or bowl; blend with the whisk.
Gradually pour the milk and egg mixture into the bowl with the dry ingredients, mixing with the whisk or a spatula until smooth and lump-free (I used the whisk first and then continued with the spatula).
Divide the batter into 6 muffin liners, filling them 2/3 full. (My liners have a base diameter of 2.4 inches and are 2.2 inches tall).
Bake in the preheated oven at 356°F (static) or 338°F (fan) for 20-25 minutes. (I used a fan oven at 338°F for 20 minutes, then 302°F for 5 minutes).
Remove the muffins from the oven, take them out of the tray, and let them cool on a wire rack.
You can watch on YouTube the → YOGURT MUFFINS video
Notes
You can add a handful of chocolate chips to the batter.
Yogurt muffins keep for 2-3 days under a cake dome or in a closed container.
You can freeze the cooked muffins; when needed, let them thaw and then warm them slightly in the oven before serving.
If you liked this recipe, you might also be interested in the Greek Yogurt Cake or the Apple and Yogurt Cake or the Yogurt Chicken Bites.
FAQ (Questions and Answers)
I have smaller liners than the ones you used. Can I still make them?
Sure, you’ll get more muffins. It’s important to fill the liners 2/3 full (a little more than halfway). It may require a few minutes less baking time.
I don’t like vanilla aroma, what can I substitute it with?
With any flavor of your liking or with grated peel of organic citrus fruits (orange or lemon).
