Vanilla Yogurt Muffins

A tender, moist muffin infused with the delicate aroma of vanilla and enriched by creamy yogurt. These muffins strike the perfect balance between light crumb and comforting sweetness, making them an ideal treat for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

• The inclusion of vanilla yogurt ensures every bite is exceptionally moist and flavorful.

• Simple pantry staples come together in less than an hour, perfect for both novice and experienced bakers.

• Versatile enough for endless flavor variations, yet reliably delicious in its classic form.

• Freezer-friendly: bake once and enjoy homemade muffins any time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups (240 g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup (150 g) granulated sugar

• 1 cup (240 g) vanilla yogurt

• 2 large eggs, at room temperature

• ½ cup (120 ml) vegetable oil or melted butter, cooled

• 1 teaspoon pure vanilla extract

• ¼ cup (60 ml) milk

directions

1. Preheat the oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.

3. In a separate bowl, beat the eggs lightly, then stir in the vanilla yogurt, vegetable oil (or melted butter), milk, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined—avoid overmixing to keep the muffins tender.

5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

6. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Makes: 12 standard-sized muffins

• Prep time: 15 minutes

• Bake time: 20 minutes

• Total time: 35 minutes

Variations

• Blueberry Vanilla: Gently fold 1 cup of fresh or frozen blueberries into the batter before portioning.

• Lemon Zest: Add the finely grated zest of one lemon and a teaspoon of lemon juice to the wet ingredients for a bright citrus note.

• Chocolate Chip: Stir in ½ cup of mini chocolate chips for a sweet, melty surprise.

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend and increase the yogurt by 2 tablespoons to maintain moisture.

• Honey-Sweetened: Replace half of the granulated sugar with honey; reduce milk by 1 tablespoon to balance the liquid.

storage/reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a resealable bag for up to 2 months. To reheat, thaw at room temperature or warm in a 300 °F (150 °C) oven for 5–7 minutes; alternately, microwave a muffin on medium power for 20–30 seconds.

FAQs

What type of yogurt works best for these muffins?

A vanilla-flavored yogurt with a smooth, creamy consistency yields the best texture and flavor. Greek or regular styles both work; Greek yogurt will produce a slightly denser crumb.

Can I substitute plain yogurt for vanilla yogurt?

Yes. Use plain yogurt and increase the vanilla extract to 2 teaspoons, and add 2 tablespoons of sugar to the batter to maintain sweetness.

How do I know when the muffins are fully baked?

The muffins are done when the tops spring back gently to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Why did my muffins sink in the middle?

Overmixing the batter or opening the oven door too early can cause sinking. Mix only until the dry ingredients are just moistened, and avoid jostling the oven during baking.

Can I add mix-ins without affecting the bake?

Yes—fold in fruits, nuts, or chocolate chips gently at the end of mixing. Excessive or very heavy mix-ins may require a slightly longer bake time.

Are these muffins suitable for freezing?

Absolutely. Wrap muffins individually or in small batches, then freeze for up to 2 months. Thaw at room temperature before serving.

How can I make these muffins dairy-free?

Use a non-dairy vanilla yogurt (such as soy or coconut-based) and substitute the milk with the same non-dairy milk of your choice.

Can I reduce the sugar in this recipe?

You may reduce the sugar by up to 25% without significantly impacting the texture, though the muffins will be less sweet.

Is it possible to make these muffins in a loaf pan?

Yes. Pour the batter into a greased 9×5-inch loaf pan and bake at 350 °F (175 °C) for 40–50 minutes, or until a toothpick comes out clean.

How should I store leftover muffins to keep them moist?

Store in an airtight container at room temperature, ideally with a paper towel to absorb excess moisture and prevent sogginess.

Conclusion

These vanilla yogurt muffins offer a foolproof way to enjoy homemade baked goods with minimal effort. Their tender texture, enhanced by creamy yogurt and pure vanilla, makes them a versatile base for your favorite add-ins or enjoyed simply on their own. Whether served warm out of the oven or reheated later, they promise to become a cherished staple in your baking repertoire

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