10 Greek Yogurt Muffins


Disclosure: We may get commissions for purchases made through links in this post.

These 10 Greek yogurt muffins are the perfect snack or breakfast treat that combine health and indulgence in one delightful bite. Packed with protein and moisture from the yogurt, they’re easy to whip up and customizable to your taste. Whether you prefer fruity additions or a touch of sweetness, these muffins are sure to brighten your day!

Classic Greek Yogurt Muffins: All-Purpose Flour, Greek Yogurt, Honey.

A plate of golden-brown Greek yogurt muffins with a honey jar and yogurt in the background.

These classic Greek yogurt muffins are a delightful treat, perfect for breakfast or a snack. They are light, fluffy, and have a naturally sweet flavor thanks to the honey. Using Greek yogurt adds moisture and a slight tang, making these muffins tender and satisfying. Plus, they’re easy to whip up, making them a great choice even for baking novices!

With just a few simple ingredients, you can enjoy these muffins fresh from the oven in no time. The combination of all-purpose flour, Greek yogurt, and honey creates a lovely texture and flavor that everyone will love. Whether you enjoy them plain or with your favorite toppings, these muffins are sure to brighten your day!

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup Greek yogurt
  • ½ cup honey
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, combine the Greek yogurt, honey, eggs, milk, and vegetable oil. Mix well until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Berry Burst Greek Yogurt Muffins: Mixed Berries, Greek Yogurt, Vanilla Extract.

Delicious Berry Burst Greek Yogurt Muffins topped with fresh berries.

Berry Burst Greek Yogurt Muffins are a delightful treat that combines the tanginess of Greek yogurt with the sweetness of mixed berries. These muffins are bursting with flavor and are perfect for breakfast or a snack. They’re not only tasty but also easy to make, making them a great choice for both novice bakers and seasoned pros!

With a moist texture and a hint of vanilla, these muffins are sure to please everyone. The addition of fresh berries adds a beautiful color and a fruity punch that elevates the overall taste. Plus, you can enjoy them warm straight from the oven or let them cool for a perfect on-the-go snack. Let’s get baking!

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the sugar, Greek yogurt, vegetable oil, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Gently fold in the mixed berries, reserving a few for topping the muffins.
  6. Divide the batter evenly among the muffin cups and top with the reserved berries.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Banana Oat Greek Yogurt Muffins: Mashed Bananas, Greek Yogurt, Rolled Oats.

Delicious banana oat Greek yogurt muffins on a wooden platter, with bananas and yogurt in the background.

Banana Oat Greek Yogurt Muffins are a delightful mix of flavors and textures, making them a perfect snack or breakfast option. They have a subtle sweetness from ripe bananas, a creamy richness from Greek yogurt, and a wholesome bite from rolled oats. The muffins are moist, fluffy, and packed with goodness, making them a healthier alternative to traditional baked goods.

This recipe is simple to make, requiring just a few ingredients you likely already have on hand. Whether you’re an experienced baker or a novice in the kitchen, these muffins are easy to whip up, and they can be customized with your favorite add-ins like nuts or chocolate chips!

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup Greek yogurt
  • 1 cup rolled oats
  • 1/2 cup honey or maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
  3. Add Dry Ingredients: In another bowl, whisk together the rolled oats, baking powder, baking soda, salt, and cinnamon. Gradually add this mixture to the wet ingredients, stirring until just combined.
  4. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
  5. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Greek Yogurt Muffins: Chocolate Chips, Greek Yogurt, Almond Milk.

Delicious chocolate chip muffins on a wooden table

These Chocolate Chip Greek Yogurt Muffins are a delightful treat for breakfast or a snack. They are moist, rich, and packed with chocolatey goodness, making them a favorite for both kids and adults. The addition of Greek yogurt adds a creamy texture and protein, while almond milk keeps them light and fluffy.

Best of all, this recipe is simple to make, requiring just a few ingredients you probably already have on hand. You’ll enjoy the delicious combination of flavors without the guilt!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Greek yogurt
  • 1/4 cup almond milk
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the Greek yogurt, almond milk, granulated sugar, brown sugar, and egg until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
  5. Fill the muffin cups about two-thirds full with the batter.
  6. Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
  7. Let them cool in the tin for a few minutes before transferring to a wire rack. Enjoy!

Lemon Poppy Seed Greek Yogurt Muffins: Lemon Zest, Greek Yogurt, Poppy Seeds.

Lemon Poppy Seed Greek Yogurt Muffins on a plate with lemon slices

Lemon Poppy Seed Greek Yogurt Muffins are a delightful treat that blend the zesty brightness of lemon with the nutty crunch of poppy seeds. These muffins are light, fluffy, and offer a refreshing citrus flavor that makes them perfect for breakfast or a snack. Using Greek yogurt not only adds moisture but also a slight tang, making each bite satisfying and enjoyable.

This recipe is simple to make and requires just a few basic ingredients. The lemon zest elevates the flavor, while the poppy seeds add a lovely texture. Whether you’re a baking novice or a seasoned pro, you can whip up these muffins in no time, making them an ideal choice for any occasion!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Greek yogurt
  • 1/3 cup granulated sugar
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the Greek yogurt, egg, vegetable oil, lemon zest, and lemon juice until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
  6. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

Apple Cinnamon Greek Yogurt Muffins: Diced Apples, Greek Yogurt, Ground Cinnamon.

Apple Cinnamon Greek Yogurt Muffins on a plate with diced apples

These Apple Cinnamon Greek Yogurt Muffins are a delightful treat that combine the natural sweetness of diced apples with the creamy goodness of Greek yogurt. The warm, comforting flavor of ground cinnamon adds just the right touch of spice, making these muffins perfect for breakfast or a snack. Plus, they’re simple to whip up, which means you can enjoy fresh muffins without spending all day in the kitchen!

With each bite, you’ll experience a soft, moist texture that’s enhanced by the juicy apples. These muffins are not just tasty; they’re also a healthier option, thanks to the protein-packed Greek yogurt. Serve them warm or at room temperature, and they’re sure to become a family favorite!

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup diced apples (peeled and cored)
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and sugar together until well combined.
  3. In another bowl, whisk together the Greek yogurt, milk, egg, vanilla extract, and melted butter until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in the diced apples gently.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Carrot Cake Greek Yogurt Muffins: Shredded Carrots, Greek Yogurt, Brown Sugar.

A plate of carrot cake muffins with shredded carrots and a dollop of yogurt.

These Carrot Cake Greek Yogurt Muffins are a delightful twist on a classic favorite. They combine the sweetness of shredded carrots with the creaminess of Greek yogurt, resulting in a moist and flavorful muffin that’s perfect for breakfast or a snack. The addition of brown sugar adds a rich depth of flavor, while the Greek yogurt keeps them light and fluffy.

Making these muffins is simple and quick, making them an ideal option for busy mornings. With just a few ingredients and minimal prep time, you’ll have a batch of delicious muffins ready to enjoy. Plus, they are a great way to sneak in some veggies!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar, packed
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup shredded carrots
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the brown sugar, Greek yogurt, eggs, and vegetable oil until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just mixed. Fold in the shredded carrots and walnuts, if using.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.

Pumpkin Spice Greek Yogurt Muffins: Pumpkin Puree, Greek Yogurt, Pumpkin Spice.

Pumpkin Spice Greek Yogurt Muffins on a plate with ingredients in the background

These Pumpkin Spice Greek Yogurt Muffins are a delicious blend of flavors that perfectly capture the essence of fall. The combination of pumpkin puree and Greek yogurt creates a moist texture, while pumpkin spice adds warmth and a hint of sweetness. Simple to make, they are perfect for breakfast or as a snack with your afternoon coffee.

Not only are these muffins tasty, but they also pack a nutritious punch. With Greek yogurt providing protein and pumpkin offering fiber and vitamins, you can enjoy them guilt-free. Making them is straightforward, so you’ll have a delightful treat in no time!

Ingredients

  • 1 cup pumpkin puree
  • 1 cup Greek yogurt
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, vegetable oil, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Peach Almond Greek Yogurt Muffins: Diced Peaches, Greek Yogurt, Almond Slices.

Delicious Peach Almond Greek Yogurt Muffins topped with almond slices and served with diced peaches.

Peach Almond Greek Yogurt Muffins are a delightful treat that balance sweetness and nuttiness perfectly. The juicy diced peaches add a burst of flavor, while the almond slices give a lovely crunch. Using Greek yogurt not only makes these muffins moist but also adds a protein boost, making them great for breakfast or a snack.

This recipe is straightforward, making it easy to whip up a batch even on busy mornings. You’ll love how simple it is and how delicious they taste!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup diced peaches (fresh or canned)
  • 1/4 cup almond slices

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
  5. Fold in the diced peaches and almond slices.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle additional almond slices on top if desired.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Zucchini Chocolate Greek Yogurt Muffins: Grated Zucchini, Greek Yogurt, Cocoa Powder.

Zucchini Chocolate Greek Yogurt Muffins on a wooden plate with chocolate chips on top

If you’re in the mood for a tasty treat that’s both healthy and satisfying, these zucchini chocolate Greek yogurt muffins are perfect for you. They combine the richness of cocoa powder with the moistness of grated zucchini, making for a delightful snack any time of the day. Plus, the Greek yogurt adds a nice tang and keeps the muffins incredibly soft, ensuring each bite is scrumptious!

These muffins are simple to whip up, making them a great choice for a quick breakfast or an afternoon snack. With a mix of chocolatey goodness and hidden veggies, they’re a hit with kids and adults alike. Let’s get baking!

Ingredients

  • 1 cup grated zucchini (squeezed dry)
  • 1 cup plain Greek yogurt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the Greek yogurt, granulated sugar, brown sugar, and vanilla extract until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the grated zucchini.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips if using.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
10 Greek Yogurt Muffins