Name: Yogurt Muffins
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 1 3/4 cup Self-Rising Flour ((note 1)); 1 1/4 cup Vanilla Plant-Based Yogurt ((note 2)); 2/3 cup Sugar ((note 3)); 1/3 cup Light Olive Oil ((note 4)); 2 teaspoons Vanilla Extract (or 1 teaspoon of almond extract); 1 teaspoon Cinnamon

These Yogurt Muffins are delicious and simple muffins made with only 4 base ingredients, no eggs, no dairy, and ready in just about 30 minutes.

I like to bake with dairy-free yogurt as it brings a great softness and flavor to my baking, like I did with my Chocolate Yogurt Cake, Yogurt Buns, or Yogurt Brownies. You can even create different yogurt muffin flavor by stirring blueberries, raspberries or finely chopped apples.

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Yogurt Muffins

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

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Prep Time: 8

Cook Time: 22

Total Time: 30

Course: Dessert

Cuisine: American

Servings: 12 muffins

Calories: 185.6 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 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

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.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 base ingredients for this recipe, here’s how to pick them.

Self-Rising Flour – Self-rising flour brings some lift to these muffins, ensuring a soft, fluffy crumb. You can also use all-purpose flour combined with baking powder if self-rising flour isn’t available. Note that almond flour won’t work as it lacks the necessary gluten and leavening properties. I haven’t tried gluten-free flour.
Vanilla Plant-Based Yogurt – Yogurt adds moisture, a subtle tang, and natural sweetness while contributing to a tender texture. I use dairy-free coconut yogurt but other options like soy yogurt (for extra protein) or cashew yogurt work beautifully.
Sugar – To sweetens the batter and help balance the tartness of the yogurt. Options such as unrefined cane sugar, coconut sugar, or brown sugar can be used. If you’re using plain yogurt, consider increasing the sugar slightly to boost the flavor.
Light Olive Oil – This contributes richness and moisture, helping to create a tender muffin crumb without overpowering the other flavors. Any low-flavor oil works in this recipe, ensuring the delicate taste of the yogurt shines through.

How to Make Yogurt Muffins

This recipe is super easy to whip up, here’s how in pictures.

Base Yogurt Muffins ingredients in a bowl.

Combine the olive oil, yogurt, and unrefined cane sugar in a large bowl.

Incorporate the flour and mix the dough until just sticky.

Transferring the Yogurt Muffin dough into a muffin tin.

Place the dough in a muffin tin lined with muffin cups.

Bake the muffins at 350°F (180°C) for 22-25 minutes.

Carine’s Baking Tips

I have a few more tips to share with you to make the best muffins.

Preheat and Prepare: Ensure your oven is fully preheated to 350°F (180°C) and your muffin tin is well-lined and lightly oiled. This helps the muffins bake evenly and release easily from the liners.
Whisk the Wet Ingredients Thoroughly: Combine the vanilla plant-based yogurt, olive oil, sugar, and vanilla extract (if using) until smooth. A well-mixed wet base ensures even distribution of flavor throughout the batter.
Fold Gently: When adding the self-rising flour (and cinnamon, if using), fold the ingredients in gently to maintain a light, airy texture. Overmixing can lead to denser muffins.
Adjust for Plain Yogurt: If you opt for unflavored yogurt, remember to boost the flavor with extra vanilla extract or a bit more sugar to prevent a bland taste.
Incorporate Optional Mix-Ins: For a burst of flavor, fold in ¾ cup of fresh or frozen blueberries, raspberries, or even ½ cup of finely chopped apples once the batter is combined. This adds natural sweetness and a fruity twist to your muffins.
Baking Time is Key: Bake for 22–25 minutes, and use a toothpick to check for doneness. A clean toothpick means the muffins are ready—be cautious not to overbake to keep them moist.
Cooling Matters: Let the muffins cool on a rack for about 30 minutes at room temperature before serving. This resting period helps set the crumb and enhances the flavor.