Quick & Easy Greek Yogurt Muffins (Everyone Will Rave About)

I don’t know about you, but when my kids come home from school, it’s like they’ve never eaten for a month!

They are starving ALL.THE.TIME.

That’s why muffins are my top must-have-in-the-house-food every day of the week. And these easy Greek yogurt muffins are seriously the best.

Why? Because unbeknownst to them, they are actually healthy and packed with protein.

These Greek yogurt muffins are soft and fluffy, which means you can eat globs of them and not feel guilty (hush…I always make two dozens of these so I can snag a few at a time).

And another great thing? You can make these muffins in the morning before school, on your lunch break or in between doing laundry and vacuuming (like I will be soon).

Oh, and these are versatile; mix in some berries or chocolate chips or even nuts (I usually make the chocolate version in this house).

Let’s be honest here, who doesn’t love a warm delicious muffin that mom made?

What You Need

Greek yogurt: the plain kind with loads of protein. This makes it moist and delicious.
Eggs: you just need them
Honey or maple syrup: For some sweetness.
All-purpose flour: You can use other types of flour like almond but all-purpose is fine.
Baking powder: Another thing you just need to make muffins be muffins.
Baking soda: And also this too.
Salt: No matter what sweet cooking you do, use salt to balance flavor.
Vanilla extract: Adds a home-cooked taste to it.
Milk: Keeps the batter smooth and moist.
Optional mix-ins: Chocolate chips, berries, nuts or whatever you heart’s desires.

How to Make

Step 1: Make sure to start with preheating your oven to 350°F (175°C) and line or grease a muffin tin with muffin cups.

Step 2: Get a large bowl and start whisking together your Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until it’s thoroughly mixed and smooth. Get another bowl and mix together your dry ingredients: flour, baking powder, baking soda and salt.

Step 3: Now add your dry ingredients to your wet ingredients in batches. I pour a little bit, mix and then pour some more until all of it is transferred. If you want to add chocolate chips or berries, this is the time to fold them in. Add milk if you find the batter too dry. I typically end up adding 1/3 to 1/2 cup.

Pro tip: for berries, I strongly suggest you use frozen and keep them frozen up until you fold them in (or you can douse them with flour). This prevents the muffin from staining.

Step 4: Fill each muffin cup about 2/3 full and bake for 15-18 minutes or until a toothpick comes out clean.

Pro tip: to make your muffins EXTRA moist, don’t add batter to one muffin cup. Instead, add water. The steam of the water will add moisture and your muffins won’t dry out! Genius, I know!

Step 5: When finished, take them out and place them on a cooling rack if possible (or a dish is fine. Just as long as they are out of the muffin tins).

Easy Greek Yogurt Muffins

See how quick these Greek muffins came out? So delicious, hearty and oh-so-yummy!

Kid-approved too!

Ingredients:

1 cup Greek yogurt (plain or vanilla)
2 eggs
1/4 cup honey or maple syrup
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup milk (dairy or non-dairy)
Optional: 1/2 cup chocolate chips, berries, or nuts

Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, use a whisk to mix together the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth.
In another bowl, mix your flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined.
Add in the milk and mix until smooth. If you’re adding mix-ins like chocolate chips or berries, fold them in now.
Add the batter to the muffin cups, and fill each about 2/3 full.
Bake for 15-18 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

And there you have it! These best Greek yogurt muffins will be devoured quickly so make many batches like I do!

More Tasty Varieties!

Sometimes my kids just want a little bit of variety and let’s face it, so do I and my husband too.

So sometimes I’ll make chocolate Greek yogurt muffins for the chocolate lovers and banana Greek yogurt muffins for the banana lovers!

Here are some more ideas if you want to pizzaz these Greek yogurt muffins.

With blueberry: Add frozen blueberries to make blueberry muffin that’s also healthy.
With chocolate chips: Fold in some chocolate chips for a dessert muffin (healthy version)
With banana: Mash up a ripe banana and add it to this recipe for a change of flavor.
With more protein: Add a scoop of protein powder or substitute Greek yogurt for an even higher-protein version like cottage cheese.
With nuts: Walnuts or almonds are good in muffins.
With cinnamon: Add ground cinnamon to the batter for a breakfast type of muffin.
With oats: Stir in some rolled oats for a heartier muffin.