Yogurt Muffins

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Soft and fluffy mini muffins made with Greek yogurt – a simple, nourishing snack for toddlers, lunchboxes, or baby-led weaning.

Prep Time5

Cook Time12

Total Time17

Course: Snack

Cuisine: Kid Friendly

Keyword: yogurt muffins, greek yogurt muffins, yogurt muffin recipe, greek yogurt muffin recipe

Servings: mini muffins

Calories: 36kcal

Author: Stacey

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.

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!