yogurt muffins

This is an epic of a basic muffin recipe that you can then add flavor to in all sorts of ways—from fruit to veggies to chocolate chips. The batter is packed with protein too, so the muffins are great for breakfast or snack. (The allergy-friendly substitutions are listed in the Notes section at the bottom.)

Favorite Yogurt Muffins

all-purpose flour

whole-wheat flour

baking powder

baking soda

salt

whole milk plain Greek yogurt

maple syrup

unsalted butter

eggs ((lightly beaten))

vanilla extract

chocolate chips

ginger

strawberries lemon

blueberries ((add 1 teaspoon cinnamon if desired))

cherries

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

In a medium bowl, stir together the flours, baking powder, baking soda, and salt.

In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.

Gently stir the yogurt mixture into the flour mixture.

Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using 1/4 cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.

Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.

Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

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With a base recipe that bakes up perfectly fluffy and just-sweet-enough muffins, and 6 options to add flavors from fruit, veggies, spices, and chocolate chips, this Yogurt Muffin recipe is as versatile as it is delicious!

Strawberry Rhubarb Yogurt Muffins Recipe, a simple muffin recipe with tons of appeal! These might just be the best muffins you'll ever make... Moist, chunky, light and tangy.

Strawberry Rhubarb Muffins Recipe

all-purpose flour (+ 1 tablespoon to coat the berries)

unsalted butter, (softened)

vegetable oil

sugar

yogurt

almond extract

rhubarb ((one large piece))

strawberries

brown sugar (for the top)

Almond extract

white sugar

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Preheat the oven to 400 degrees F. In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth.In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture.

Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.

Place paper muffin liner in your muffin tins. Use a 1/4-cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.

Bake for 12-14 minutes until golden on top.

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Thank you for sharing your wonderful recipe. Keep up the good work!

These muffins make exactly to recipe turned out perfect. The recipe made 19 muffins! And if I could have posted a pic they looked just like the recipe. 

These were great!  I made the full recipe and it gave us 12 muffins and one small loaf.  Perfect balance of sweetness and tartness.  I used Demerara sprinkled on the top instead of brown sugar and the crunch was lovely.  Baked 20 minutes for the muffins and 30 minutes for the  mini loaf.  This recipe is going into my keeper file.  Thank you!

Dangerously delicious. I skipped the brown sugar on top and next time I’ll cut the sugar in half because they were more cupcak-y (which is never really a bad thing) than muffin. One of my favorites. 

Made with a greek yogurt and didn't catch that if it was thick to add extra yogurt. I added milk instead until the consistency was more muffin like. These are fantastic! Baked 8 mini loaves and 6 muffins with the recipe set to 20. Love this recipe!

This recipe was easy and delicious! I substituted applesauce for the oil and used whole wheat flour. I also baked it in a 9x9 pan instead of making muffins and it turned out moist and "cake like".

Great recipe and really adaptable! I never add strawberry I add either more rhubarb or raspberries, and add lemon rind and a squirt of juice to the recipe. Always good no matter how I adapt it!

I didnt notice the slider until I saw the comments!  I used the 20 muffin recipe but made 12.  Like others, I baked them for over 20 minutes.  They're absolutely delicious!  I didn't have almond extract but had slivered almonds which I mixed in.

This recipe is easy and forgiving. I started off on the wrong foot: broke the egg first and then added sugar (reduced to 1/2 cup), oil and margarine (a family member is lactose free and I did not have lactose free butter). It mixed totally fine. Added yogurt, vanilla and dry ingredients. The batter was a bit thick but decided to leave as is as strawberry and rhubarb would release juice. Baked at 360 for 20 minutes. Result: tangy bouncy muffins with just perfect ratio of strawberries and rhubarb.

Made these with gluten free flour and they were amazing. I’ll definitely be making these again! 

Very tasty. Kept well. Shared with my neighbors and they loved them.  Will use a bit more of rhubarb when I make them again.

Yum!  Used Greek yogurt, so batter was a little thick, but I added about 1/4 c. Milk to thin it out and they were very tasty.

I used strawberry rhubarb yogurt, omitted the rhubarb and just added strawberries. I also reduced the sugar to 2/3. They were delicious.

Lisa

https://content.jwplatform.com/videos/rzmSuwEa.mp4

Strawberry Rhubarb Muffins Recipe - A simple muffin recipe with tons of appeal! These might just be the best muffins you’ll ever make… Moist, chunky, light and tangy.

Strawberry Rhubarb Muffins

Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.

Strawberry Yogurt &amp; Rhubarb Muffins with Crumble

flour

unsalted butter (cold)

6-oz containers of Liberté® Méditerranée strawberry yogurt

milk

rhubarb, coarsely chopped (about 2 stalks)

strawberry gelatin mix

water

Make the compote first: combine the rhubarb, gelatin...

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

In a large mixing bowl, combine 1½ cups...

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Combine the egg, yogurt, milk, and oil in...

Combine the egg, yogurt, milk, and oil in a separate bowl.

Stir the wet ingredients from step 3 into...

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Scoop the mix into a lightly greased muffin...

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Add the strawberry rhubarb compote to the center...

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

To make the crumble, combine ¼ cup sugar...

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Bake for 20-22 minutes at 350 degrees until...

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Let cool at least 5 minutes before removing...

Let cool at least 5 minutes before removing from the pan.

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Top 3 yogurt muffins recipes from across the web

The most viewed yogurt muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Favorite Yogurt Muffins

Strawberry Rhubarb Muffins Recipe

Strawberry Yogurt &amp; Rhubarb Muf...

The most viewed yogurt muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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