Yogurtmuffins Recipes

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YOGURT MUFFINS



Yogurt Muffins image

A recipe I made a few years ago. These muffins are great. I don't remember where I took the recipe.

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup plain yogurt or 1 cup sour cream
1 teaspoon baking soda
1/2 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup chocolate chips or 3/4 cup raisins
1/4 cup chocolate chips
2 tablespoons walnuts, chopped
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Grease muffin pan. Set aside.
  • In a bowl, mix yogurt and baking soda. Set aside.
  • In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
  • In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
  • Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).

YOGURT MUFFINS (6 FLAVORS!)



Yogurt Muffins (6 Flavors!) image

These yogurt muffins are light, fluffy, and with a tender crumb! Made in just one bowl, they are low in fat, refined sugar free, and gluten free!

Provided by Arman

Categories     Breakfast     Dessert

Time 19m

Number Of Ingredients 10

3 large bananas (mashed)
1/4 cup butter (softened)
2/3 cup maple syrup
1/2 cup yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour (I used gluten free * See notes)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
  • In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract, until smooth. Add the dry ingredients and mix until combined. Fold through the walnuts and chocolate chips, if using them.
  • Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
  • Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 147 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, Sodium 226 mg, Fiber 1 g

STRAWBERRY YOGURT MUFFINS



Strawberry Yogurt Muffins image

A nice simple recipe for a fruited muffin, this time strawberry...My sister is a strawberry fanatic and always asks for this when she comes for a visit...This recipe has been updated to substitute oil for the butter and substitute Egg Beaters (egg whites) for the whole egg...It may seem (to some) a little denser than the usual muffin but its an excellent breakfast or snack item nonetheless :D

Provided by CookinwithGas

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup egg substitute (Egg Beaters)
2 tablespoons vegetable oil
1 cup strawberry yogurt (Dannon Light & Fit preferred)
1 cup frozen unsweetened strawberries, diced small (do NOT thaw)
1 teaspoon lemon rind, grated
1/2 cup walnuts, chopped

Steps:

  • preheat oven to 400°F.
  • In med bowl, stir together all flour, baking soda, baking powder, salt and sugar.
  • In sm bowl, beat together Egg Beaters, vegetable oil and yogurt.
  • Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat.
  • Fold in strawberries, lemon rind and walnuts.
  • Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
  • Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven.
  • Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature.
  • Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin.
  • NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.

BANANA YOGURT MUFFINS



Banana Yogurt Muffins image

I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!

Provided by SJG3483

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup sugar
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 cup non-fat vanilla yogurt (or lowfat)
1 egg
2 tablespoons skim milk (or lowfat)
1/4 cup vegetable oil
2 ripe bananas (chopped)

Steps:

  • In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
  • Add contents of wet mixture to dry ingredients and mix- do not over mix.
  • Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
  • Bake at 400 degrees for 20-25 minutes or until golden.

Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3

JACKY'S FRUIT AND YOGURT MUFFINS



Jacky's Fruit and Yogurt Muffins image

These are very moist muffins. Match the type of yogurt to the type of fruit you are using.

Provided by Sue Litster

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
  • Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g

LEMON YOGURT MUFFINS



Lemon Yogurt Muffins image

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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