Enjoy recipes for yogurt muffins in different variations. They are simple, tasty and tender

Nothing makes you happy like the best yogurt muffin recipes!

With us you can enjoy them in several different forms and not one of them will disappoint you.

Prepare them with us and enjoy them like never before.

Yogurt muffins with lemon

Try this easy yogurt muffin recipe for a delicious snack for yourself and your kids. Or prepare sweet homemade waffles as a snack, they will be dusty after that!

What will we need

• 340 g plain flour
• ½ teaspoon of baking soda
• ½ tsp kosher salt – plus extra for topping
• 6 tablespoons of butter
• 100 g of sugar
• 40 g of brown sugar
• 2 large eggs
• 150 g of Greek yogurt
• 1 teaspoon of lemon extract
• 1 teaspoon of vanilla extract
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons lemon zest (about 2 large lemons)

On a dime

• 110 g + 2 spoons of semi-coarse flour
• 3 tablespoons of brown sugar
• 2 1/2 teaspoons of sugar
• 4 tablespoons butter (melted)

For the frosting

• 80 g of powdered sugar
• 2-3 tablespoons of lemon juice

Method

• Preheat the oven to 220 degrees.
• Grease or line your muffin tins.
• Prepare the crumb. In a medium bowl, whisk together the flour, both sugars, and salt.
• Slowly pour in the melted butter and mix until small crumbs form.
• For the muffins, combine the flour, baking soda, and salt in a medium bowl.
• In a large bowl, beat the butter until smooth and creamy, about 1 minute.
• Add both sugars and continue to beat on high speed until the mixture is creamy, about 2 minutes.
• Add eggs, yogurt and extracts.
• Add the dry ingredients to the mixing bowl and mix with a spatula until almost combined.
• Add lemon juice and zest. The dough should be thick.
• Divide the batter between the muffin tins.
• Sprinkle the tops of the muffins with breadcrumbs. Press the crumb into the dough very gently with your fingers.
• Bake the muffins for 5 minutes at 220 °C, then reduce the oven temperature to 180 degrees.
• Bake for an additional 13-15 minutes for regular muffins or 21-24 minutes for large muffins, or until a toothpick inserted into the center comes out clean.
• Meanwhile, prepare the frosting. Dust the powdered sugar with 2 tablespoons of lemon juice. Taste and season with more lemon juice.
• Let the muffins cool in the tins for 10 minutes, then transfer to a wire rack and drizzle with the glaze.

Lemon blueberry muffins with yogurt

Prepare these blueberry muffins from yogurt dough with us. Yogurt gives them a lot of elasticity and you can feel that they are almost healthy. Or enjoy 10 different recipes for classic muffins with us!

What will we need

• 125 g plain flour
• 100 g of granulated sugar
• 10 g of baking powder
• a pinch of fine salt
• 3 tablespoons of buttermilk or whole milk
• 1 tablespoon fresh lemon juice
• 3 tablespoons of full-fat yogurt
• 6 tablespoons of vegetable oil
• 1 large egg
• 1 teaspoon of vanilla
• 1 tablespoon of fresh lemon zest
• 75 g fresh or frozen blueberries (mixed with 2 teaspoons flour)
• 2 tablespoons of raw sugar

Method

• Preheat the oven to 220°C and line the muffin tin with cups.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a separate bowl, whisk together 3 tablespoons milk, 1 teaspoon lemon juice, 3 tablespoons yogurt, 6 tablespoons oil, 1 egg, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula and mix until combined.
• Gently mix the blueberries dusted with flour into the dough.
• Divide the muffin batter evenly among the 6 muffin cups.
• Bake the muffins for 6 minutes at 220°C so that the muffins rise nicely, then reduce the oven temperature to 180°C.
• Continue baking for another 22-25 minutes.
• Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool.

Yogurt muffins with apple and carrot

These fruit muffins are great for breakfast on the go or a mid-morning treat. Add dried fruit, nuts or seeds if desired. Or enjoy soft carrot muffins .

What will we need

• 100 ml of sunflower oil
• 100 ml of natural yogurt
• 50 ml of liquid honey
• 2 eggs
• 1 teaspoon of vanilla extract
• 200 g plain flour
• 1 teaspoon of soda
• 1 teaspoon of baking powder
• 1½ teaspoons ground spice mix
• 1 apple (grated)
• 1 carrot (grated)
• 50 g of raisins
• 50 g of chopped nuts or seeds

Method

• Preheat the oven to 180 degrees and line a muffin tin with nine cups.
• Mix the oil, yogurt, honey, egg and vanilla.
• In a bowl, combine the flour, baking soda, spice mix, and ¼ teaspoon salt.
• Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any other ingredients you are using.
• Mix until well combined, then pour the mixture into the muffin tins.
• Bake for 20-22 minutes or until a skewer inserted into the center of a muffin comes out clean.
• Let cool for at least 5 minutes.

Muffins from yogurt with chocolate

Make these easy chocolate yogurt muffins. Prepare them with the children at the weekend or during the school holidays. Their preparation takes only 15 minutes and they are a guaranteed favorite in every family.

What will we need

• 250 g plain flour
• 1 teaspoon of soda
• 1 teaspoon of baking powder
• 150 g of chocolate chips
• 100 g of powdered sugar
• 2 eggs
• 150 ml of natural yogurt
• 100 g butter (melted)

Method

• Preheat the oven to 200 degrees and line a muffin tin with 12 paper cups.
• Sift the flour, baking powder and baking soda into a large bowl, then stir in the chocolate chips and sugar.
• Add the beaten eggs, yogurt and butter and stir to combine.
• Fill the paper cups and bake for 20-25 minutes until golden.

What types of yogurts can be used for baking and which ones should not be used?

Packed with protein, probiotics and calcium, yogurt is a nutritious food and there is evidence that it can boost the immune system and aid digestion. But which yogurt to buy to best suit the dish you are preparing?

Full-fat white yogurt has a finer texture because not all of the whey has been removed. It is best for salad dressings, marinades and baking.

Skyr is a soft Icelandic cheese made from rennet that has the taste and texture of yogurt. It is best mixed with fruit, used to add creaminess to soups and dips. However, do not use it when baking, it changes the structure of cakes and buns.

Greek yogurt has most of the whey removed, making it creamy and thick. It is healthiest to flavor it with sweetener or fruit, it is also great for dressings.

Cooking with yogurt has certain rules. Do not boil it as it will curdle. Whisk it into the soup to add extra creaminess, but don’t bring it to a boil.

When it comes to cakes, muffins, pies or cookies, use plain plain yogurt instead – both Greek and skyr are too thick and will change the texture of the pastry.

The best substitute for yogurt is sour cream mixed with a few drops of lemon juice.