Ingredients
- 1 cup (240g) plain yogurt (thick, full-fat works best)
- 2 large eggs
- ½ cup (120ml) vegetable oil or melted butter
- ¾ cup (150g) sugar (or honey for a healthier option)
- 1½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- Optional: berries, chocolate chips, or nuts for mix-ins
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together yogurt, eggs, sugar, oil, and vanilla until smooth and creamy.
- In another bowl, sift together flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix.
- If adding berries or chocolate chips, fold them in at this stage.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack.
Tip: The yogurt + baking soda combo replaces baking powder and gives the muffins a soft, fluffy rise.
If you want, I can also give you a lemon or banana version of this recipe for extra flavor.