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Greek Yogurt Muffins

Deliciously fluffy Greek Yogurt Muffins that are moist on the inside and slightly crispy on top, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt
  • 1/2 cup sugar Can substitute with honey or maple syrup for natural sweetness.
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute up to half with whole wheat flour.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
  3. In another bowl, mix all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix! The batter should be lumpy.
  5. Line a muffin tin with paper liners or grease it with oil. Spoon the batter into the muffin cups until they’re about 2/3 full.
Baking
  1. Pop your muffin tin into the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  2. Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.
  3. Enjoy warm or at room temperature!

Notes

To maximize freshness, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them for up to three months. To reheat, pop them in the microwave for about 10-15 seconds.