There’s something quietly reassuring about a muffin that doesn’t try too hard. This plain yogurt muffin offers a gentle tang and a delicate crumb that feels like a small, warm hug in the morning. It’s the kind of recipe that slips easily into your routine without fuss, yet somehow makes the day start a little better.
One morning last week, I pulled these muffins from the oven just as the sun was stretching its light across the kitchen counter. The scent was subtle but inviting—a soft mixture of vanilla and just a hint of tang from the yogurt. I grabbed one before it even cooled completely, and the texture was just right: moist yet fluffy, with a few crumbs clinging stubbornly to my fingers. I almost forgot to grab my coffee because that first bite was so quietly satisfying. I didn’t time it exactly, but somewhere between the first and third muffin, I realized these were going to be my new easy go-to.
Why You’ll Love It:
- Light and fluffy texture that feels indulgent without being heavy.
- Subtle tang from the yogurt adds a unique flavor twist.
- Simple ingredients; no complicated steps, making it approachable even on rushed mornings.
- It’s simple—and that’s kind of the point. No overpowering flavors, just comfort.
Sometimes a recipe doesn’t need bells and whistles to become a favorite. This one is straightforward, reliable, and pairs well with whatever you have on hand—coffee, tea, or even a smear of jam.
PrintPlain Yogurt Muffin
A simple and moist plain yogurt muffin recipe that’s perfect for breakfast or a snack. These muffins are light, fluffy, and have 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 using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Kitchen Notes: You don’t need anything special beyond your standard oven and muffin tin. These muffins are great fresh but also freeze well if you want to stash a few for later. I usually serve them plain or with a pat of butter, but I’ve thought about tossing in some lemon zest or a handful of blueberries—haven’t tried it yet, but it might work. If you want to make them a bit heartier, a sprinkle of oats on top before baking could add a nice texture. Or try swapping out the vegetable oil for melted coconut oil if you’re curious about a subtle flavor change.
FAQ:
Can I use flavored yogurt? It’s best to stick with plain yogurt for that perfect balance of tang and sweetness, but if you have only flavored yogurt, it might work—just expect a different taste.
Are these good for freezing? Absolutely. Just thaw at room temperature and they’re almost as good as fresh.
Can I make them gluten-free? I haven’t tested that yet, but using a gluten-free flour blend might work if you’re willing to experiment.
Ready to add a little quiet joy to your mornings? These plain yogurt muffins are waiting to be baked, shared, and enjoyed.