Easy Yogurt Muffins: a timeless recipe in the world of baking that has nothing to prove. Stuffed with chocolate chips and quick to whip up with simple pantry ingredients, these muffins never fail to deliver smiles and comfort.
Ingredient Notes
Here are a few notes about some of the ingredients. Full list at the bottom of the page.
2 large eggs
Plain yogurt: full fat. Don’t opt for a light version.
Unsalted butter: melted and cooled.
Vanilla extract: Choose good quality for the best flavor.
Dry ingredients: all-purpose flour (sieved), baking powder, salt.
Fine Sugar: I used caster sugar, but you can also use granulated sugar as an alternative.
Semi-sweet chocolate chips: 50% cocoa content, but choose the one you love.
How to make these Easy Yogurt Muffins?
Prepare a batch of these muffins quickly with an easy recipe! Here’s a summary with step-by-step photos to give you an idea of the process.
In a large bowl, mix all-purpose flour, baking powder, salt, and sugar until well combined. Set aside.
In another bowl, whisk the eggs.
Add the yogurt, melted butter, and vanilla extract to the beaten eggs. Mix well.
Pour the wet ingredients into the dry ingredients and stir.
Fold in the chocolate chips gently. Do not overmix. The batter should be thick. Chill the batter in the fridge for 15 minutes.
Pour the batter into the muffin tins, filling them almost to the top, leaving a bit of space.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Full instructions are at the bottom of the page.
Tips
This muffin recipe is easy to make. However, I have a few helpful tips to ensure your yogurt muffins turn out perfect:
- Ingredients at room temperature mix together more easily. Note: plain yogurt should only be left out of the fridge for 10-15 minutes if it’s not too hot in your house. It’s not recommended to leave such products at room temperature for too long.
- Don’t overmix the batter; mix just until the ingredients are combined. Overmixing can cause dry muffins.
- Use an aluminum muffin tin for the best results, as the heat is distributed more evenly.
- Fill the muffin tins almost to the top, leaving about 1/2 inch (12mm) of space.
- Avoid over-baking the yogurt muffins to keep them moist.
- These muffins are delicious at room temperature or slightly warm. If you prefer them warm, reheat them in the microwave for 20 seconds (800 watts). Adjust the time according to your microwave’s power.
FAQ
How to store these easy yogurt muffins?
They taste best when they’re fresh. Store any leftovers in an airtight container for up to 2 days at room temperature.
Can we freeze them?
Yes, for up to 2 months. Wrap them individually in cling film and store them in an airtight container.
Variation
- Scrub the sugar with lemon zest for a citrus flavor muffins
- For a smaller batch, halve the ingredients.
Next, try these other muffin recipes:
If you tried these Yogurt Muffins or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.
