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Golden domed Greek yogurt muffins with a tender split crumb, berries and a small bowl of yogurt nearby.; title text reads Moist Greek Yogurt Muffins Recipe
Good Fork Daily Editorial Kitchen

Moist Greek Yogurt Muffins Recipe

A dependable Greek yogurt muffin base with a tender crumb, domed tops and three easy flavor variations.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling 10 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 1/2 cup granulated sugar
  • 1/3 cup neutral oil
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 1 cup berries or chocolate chips optional

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Two mixing bowls
  • Whisk

Method
 

  1. Heat the oven to 425°F and line 12 muffin cups.
  2. Whisk flour, baking powder, baking soda and salt.
  3. Whisk eggs, yogurt, sugar, oil, milk and vanilla until smooth.
  4. Fold wet into dry just until a few flour streaks remain; fold in optional additions.
  5. Fill cups about three-quarters full, bake 5 minutes at 425°F, then 12 to 14 minutes at 350°F.
  6. Cool in the pan 5 minutes, then move to a rack.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends refrigerating perishable leftovers promptly and reheating leftovers safely.
  • This recipe was developed through culinary research and editorial review.