Sometimes mornings come with a quiet craving for something soft and comforting, yet not too sweet. These plain yogurt muffins fit that mood perfectly. They’re light, fluffy, and have just a hint of tang that wakes up your taste buds without overwhelming them.
I remember one chilly morning when I was juggling too many things at once—coffee brewing, a kid asking for breakfast, and a phone buzzing somewhere nearby. I pulled these muffins from the oven, and the smell alone paused everything for a moment. They weren’t perfect; a few had risen just a bit unevenly, and one felt denser than the rest. But that mix of textures, the warmth in my hand, and the gentle tang from the yogurt made it all worthwhile. It was a small, imperfect slice of calm in a chaotic start.
Why You’ll Love It:
- Light and tender crumb with a subtle tang from the yogurt makes these muffins feel homemade and wholesome.
- Simple ingredients you probably have on hand, so no special trips to the store needed.
- Quick prep and bake time — get fresh muffins on the table in about 30 minutes.
- It’s simple — and that’s kind of the point. Sometimes you just want a muffin that doesn’t shout for attention but still satisfies.
If you’re not sure how these will fit your morning routine, they travel well too. Toss a couple in your bag and enjoy on the go, or slice one in half and toast it lightly before spreading with a bit of butter or jam.
PrintPlain Yogurt Muffins
Light and fluffy plain yogurt muffins made with simple ingredients. Perfect for breakfast or a snack, these muffins have a tender crumb and a subtle tang from the yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the plain yogurt, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Kitchen Notes: You don’t need any fancy gadgets for these muffins—just a bowl and a spatula. I usually use a standard muffin tin, but if you only have a loaf pan, it might work fine, though the bake time will need adjusting. They’re great with a cup of tea or coffee, or even as a midday snack. Sometimes I add a sprinkle of cinnamon or a handful of chopped nuts, but honestly, they’re just as lovely plain. If you want a little twist, a spoonful of jam on top before baking could add a nice burst of flavor, though I haven’t tried that with this exact recipe yet.
FAQ:
Can I substitute the plain yogurt? Greek yogurt works well too, but it might make the muffins a bit denser.
How long do these muffins keep fresh? They’re best eaten within a few days at room temperature, but freezing them is an easy option if you want to keep them longer.
Is it okay if the batter is a little lumpy? Yes! Overmixing can make muffins tough, so lumps are totally fine and expected.
These plain yogurt muffins are a little reminder that sometimes the simplest recipes leave the biggest impressions. Ready to bake a batch and see how they fit into your day?