Yogurt Muffins

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These Yogurt Muffins are delicious and simple muffins made with only 4 base ingredients and ready in just about 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/yogurt-muffins/ or scan the QR code here ➡️

Prep Time8

Cook Time22

Total Time30

Servings: muffins

Calories: 185.6kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cup Self-Rising Flour (note 1)
1 ¼ cup Vanilla Plant-Based Yogurt (note 2)
⅔ cup Sugar (note 3)
⅓ cup Light Olive Oil (note 4)

Optional - recommended for flavor

2 teaspoons Vanilla Extract or 1 teaspoon of almond extract
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper liners. Slightly oil with oil spray. Set aside.
In a large mixing bowl, whisk vanilla yogurt, olive oil, sugar, and vanilla if used. If your yogurt is unflavored or your yogurt has a light vanilla flavor, I highly recommend adding the vanilla extract or the muffin are a bit bland.
Fold in self-rising flour and cinnamon (if used), and stir to incorporate until the batter is thick and smooth.
If you want to add fruits, stir in 3/4 cup of fresh or frozen blueberries now.
Divide the batter evenly in the prepared pan - it makes 12 small muffins or fill only 10 cups to make bigger muffins.
Bake the muffins at 350°F (180°C) for 22-25 minutes. Check if the muffins are ready by inserting a toothpick in the center. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 2-minute increments, until the crumb is set.
Let the muffins cool down on a cooling rack before at room temperature for 30 minutes before serving.

Notes

Note 1: You can also use 1 3/4 cups of all-purpose flour and add 3 teaspoons of baking powder. I haven't tried all-purpose gluten-free flour and can't guarantee it works. The recipe won't work with almond flour.

Note 2: You can use any yogurt you like. If you are using plain yogurt, you can increase the sugar to 3/4 cup, and you should add the vanilla extract or the yogurt muffins will be bland in flavor.

Note 3: You can use any crystal sweetener, I like unrefined cane sugar because it has a light texture and color. Other options are coconut sugar, and brown sugar.

Note 4: Any low-flavor oil works in this recipe.

Storage: Store the muffins in the fridge in an airtight container for up to 4 days. Freeze for up to 1 month in sealed bags and thaw at room temperature the day before.

Nutrition