Description
These tender, moist Greek Yogurt Muffins are incredibly easy to make and stay fresh for days. The secret ingredient ensures a fluffy texture and rich flavor every time.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240g) full-fat plain Greek yogurt
- ⅓ cup (80ml) vegetable oil (or other neutral oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (approx. 150g) optional add-ins (e.g., blueberries, chocolate chips, nuts)
Instructions
- 1. Prepare Oven & Muffin Tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2. Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- 3. Whisk Wet Ingredients: In a separate medium bowl, whisk together Greek yogurt, oil, eggs, and vanilla extract until smooth.
- 4. Combine & Fold: Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined; do not overmix. Fold in any optional add-ins.
- 5. Fill Muffin Cups: Divide batter evenly among 12 muffin cups, filling each about two-thirds full.
- 6. Bake: Bake at 400°F (200°C) for 5 minutes, then reduce oven temp to 375°F (190°C) and bake for another 13-17 minutes, or until golden brown and a toothpick comes out clean.
- 7. Cool: Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-25 mins