Yogurt Muffins
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These mini Greek yogurt muffins are soft, fluffy, and perfectly plain – just right for little hands and picky eaters. With no added fruit or chocolate, they make the perfect base muffin for toddlers, baby-led weaning, or anyone who loves a simple snack.
Table of Contents
Why You’ll Love These Muffins
- Great for little ones: Naturally soft and mini-sized, ideal for toddlers or baby-led weaning.
- Low in sugar: Just a touch of sweetness
- Easy: One bowl method
- Customisable: A perfect base muffin – add fruit, spices, or flavourings if you’d like to switch things up.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Greek yogurt – Adds protein and keeps the muffins moist. Use plain, full-fat yogurt for best texture.
- Egg – Helps bind the muffins. I haven’t tested an egg-free version, but you could try a chia egg, flax egg, or 3 tablespoons of applesauce or mashed banana as a substitute.
- Maple syrup or honey – Optional. For babies under 1, use maple syrup or leave out entirely.
- Flour – Standard plain/all-purpose flour works well. You can sub up to half with whole wheat flour.
- Oil – Helps keep the muffins soft. Any neutral oil works (e.g., light olive oil, avocado oil, melted butter or ghee).
- Baking powder – Make sure it’s fresh!
Yogurt Muffins Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my XXX recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Add the egg, Greek yogurt, oil, maple syrup (if using), and vanilla to a bowl. Whisk until smooth – no need to be perfect!
Step two: Tip the flour and baking powder right on top.
Gently fold with a spatula until just combined – don’t overmix!
Step three: Spoon or scoop batter into a mini muffin tray, about ¾ full. A cookie scoop makes it super easy and tidy.
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Step four: Bake for 12–14 mins until golden and cooked through.
Cool, then serve.
Top Tips
Here is how you can make these Greek Yogurt Muffins perfectly every time!
- These muffins are plain and simple, but you can absolutely use this as a base recipe and add extra flavours like a pinch of cinnamon, a few tablespoons of chocolate chips, some orange or lemon zest, or ½ cup of mashed banana.
- I usually make these as mini muffins, but you can bake them full-size—just increase the cook time to 18–22 minutes. Check for doneness with a toothpick or skewer; if it comes out clean, they’re ready.
- These muffins freeze well. I often pack them in my kids’ lunch boxes straight from the freezer—by recess, they’re defrosted and ready to eat.
- Store in an airtight container at room temperature for up to 3 days, or freeze in an airtight container or ziplock bag for up to 4 months.
How to Make This Recipe Suitable For Baby Led Weaning
- Use full-fat plain Greek yogurt.
- Omit the maple syrup or honey for babies under 12 months.
- Stick to plain or add mashed banana or apple purée for sweetness.
Yogurt Muffins
Soft and fluffy mini muffins made with Greek yogurt – a simple, nourishing snack for toddlers, lunchboxes, or baby-led weaning.
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Servings: 20 mini muffins
Calories: 36kcal
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Ingredients
- 1 egg
- ½ cup Greek Yogurt
- 2 Tablespoons oil
- 3 Tablspoons maple syrup (honey can be used if serving to children over one)
- ½ teaspoon vanilla extract
- ¾ cup plain flour
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 180°C (350°F). Grease or line a mini muffin tray.
- In a mixing bowl whisk together the wet ingredients (egg, yogurt, oil, maple syrup)
- Add the dry ingredients (flour and baking powder)
- Gently fold until just combined – don’t overmix!
- Spoon into mini muffin cups – fill about ¾ full.
- Bake for 12–14 minutes until lightly golden and a skewer comes out clean
- Let cool in the tin for a few minutes, then transfer to a wire rack.
Notes
- These muffins are plain and simple, but you can absolutely use this as a base recipe and add extra flavours like a pinch of cinnamon, a few tablespoons of chocolate chips, some orange or lemon zest, or ½ cup of mashed banana.
- I usually make these as mini muffins, but you can bake them full-size—just increase the cook time to 18–22 minutes. Check for doneness with a toothpick or skewer; if it comes out clean, they’re ready.
- These muffins freeze well. I often pack them in my kids’ lunch boxes straight from the freezer—by recess, they’re defrosted and ready to eat.
- Store in an airtight container at room temperature for up to 3 days, or freeze in an airtight container or ziplock bag for up to 4 months.
- Greek yogurt – Adds protein and keeps the muffins moist. Use plain, full-fat yogurt for best texture.
- Egg – Helps bind the muffins. I haven’t tested an egg-free version, but you could try a chia egg, flax egg, or 3 tablespoons of applesauce or mashed banana as a substitute.
- Maple syrup or honey – Optional. For babies under 1, use maple syrup or leave out entirely.
- Flour – Standard plain/all-purpose flour works well. You can sub up to half with whole wheat flour.
- Oil – Helps keep the muffins soft. Any neutral oil works (e.g., light olive oil, avocado oil, melted butter or ghee).
- Baking powder – Make sure it’s fresh!
Nutrition
Serving: 1mini muffin | Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 26mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 12IU | Calcium: 19mg | Iron: 0.3mg
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Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.