Are you looking for a quick and easy breakfast or snack recipe that's both healthy and delicious? Look no further! These easy yogurt muffins are the perfect solution. Packed with protein and flavor, they’re incredibly simple to make, even for beginner bakers. Whether you're short on time or just craving a wholesome treat, these muffins are sure to become a family favorite. They're perfect for meal prepping, making them an ideal addition to your healthy meal plan.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain yogurt (Greek yogurt works wonderfully!)
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup blueberries, chocolate chips, or chopped nuts
Instructions:
Get started: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. This prevents sticking and makes cleanup a breeze.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for perfectly fluffy muffins.
Combine wet ingredients: In a separate bowl, whisk together the yogurt, oil, egg, and vanilla extract. If using any add-ins like blueberries or chocolate chips, gently fold them into the wet ingredients now.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Overmixing can lead to tough muffins, so be sure to stop once the batter is just moistened.
Fill the muffin cups: Fill each muffin liner about ¾ full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Yogurt Muffins:
- Room temperature ingredients: Using room temperature yogurt and eggs helps create a more evenly mixed batter and leads to fluffier muffins.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Add-ins galore: Feel free to experiment with different add-ins! Cranberries, chopped apples, cinnamon, or even shredded zucchini are all great options.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well!
Variations:
- Lemon Poppy Seed Yogurt Muffins: Add the zest of one lemon and 1 tablespoon of poppy seeds to the batter.
- Spiced Yogurt Muffins: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
- Healthy Yogurt Muffins: Substitute whole wheat flour for half of the all-purpose flour for a boost of fiber.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 150-200 (depending on add-ins)
- Protein: Approximately 4-5g
- Fat: Approximately 6-8g
- Carbohydrates: Approximately 25-30g
These easy yogurt muffins are a versatile and delicious addition to any meal. Enjoy them warm from the oven, or pack them for a grab-and-go breakfast or snack. They're a perfect example of how simple, healthy, and delicious homemade cooking can be. Enjoy!