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Greek Yogurt Protein Muffins: 2 Easy, Delicious Recipes to Power Your Day

By Alexandria Brooks First For Women

Updated May 19, 2025 2:55 PM

To see how far a tub of yogurt can go, stir some into muffin batter and bake as you normally would. These muffins will look like a typical batch, but don’t be fooled: they’re moist, tangy and protein-rich thanks to the yogurt. The protein is the secret perk that pays off as it makes each muffin more filling. Enjoy this treat for breakfast, as a snack or dessert. Baking a double batch isn’t a bad idea either if you prefer freezing the baked treats to warm up and eat later. Here are two recipes for Greek yogurt protein muffins to try soon.

Why you should use Greek yogurt in muffin batter

Greek yogurt is wonderful in parfaits, smoothies and other cold dishes—but it also shines in baked goods. For muffins, this dairy staple blends well with wet ingredients like eggs and extract to create a cohesive batter. The yogurt’s tanginess and thick consistency helps produce flavor and tender muffins. Plus, Greek yogurt is a protein powerhouse as one cup of a plain whole milk variety contains about 20 grams of this nutrient.

The best Greek yogurt for baking muffins

Most Greek yogurt muffin recipes use a plain full fat or low-fat variety that melds with the other ingredients. But for added deliciousness, you can use a berry or vanilla-flavored yogurt instead. Once the yogurt and wet ingredients are combined, incorporate the dry ingredients until a batter forms.

Avoid overmixing as this causes gluten to form, which will cause the muffins to become dense and chewy. So, don’t worry if there are still a few lumps in the batter—you’ll end up with soft, tender muffins once baked.

2 easy recipes for protein-rich yogurt muffins

These yogurt muffins recipes are a cinch to make and great when your sweet cravings strike!

1. Mini Lemon Blueberry Muffins (courtesy of Vital Farms)

Ingredients:

1⅔ cups whole wheat pastry flour (see note below)
1 tbsp baking powder
½ tsp sea salt
½ cup plus 1 tbsp organic granulated cane sugar divided
1 tbsp grated lemon zest
⅓ cup avocado oil or sunflower oil
2 tbsp lemon juice
½ cup plain 2% fat Greek yogurt or plant-based Greek-style yogurt
2 large eggs, lightly beaten
1 tsp pure vanilla extract
½ tsp pure almond extract
1 cup fresh or frozen blueberries
2 tbsp white chia seeds (optional)

Directions:

Yield: 24 mini muffins (2 dozen)

Preheat the oven to 350°F and line a 24-cup mini muffin pan with mini muffin liners.
Whisk the flour, baking powder, salt, and chia seeds (if using) in a medium mixing bowl to combine. Set aside.
Combine ½ cup of the sugar and the lemon zest in a large mixing bowl. Using a flexible silicone spatula or the back of a large spoon, smash the lemon zest with the sugar to infuse. Add the oil and stir to combine. Then add the lemon juice, Greek yogurt, eggs, and extracts and stir until creamy. Add the dry ingredients and stir until evenly incorporated and smooth. Gently fold in the blueberries. Spoon the batter into the prepared muffin tins, completely filling the cups, about 2 tbsp of batter in each. Sprinkle the tops with the remaining 1 tbsp sugar.
Bake until the muffins are domed and spring back lightly to the touch, 15 to 18 minutes. (Note: Do not look for brownness.) Let muffins cool in the pan on a rack.
Store muffins covered at room temperature for up to 2 days or in the fridge for up to 5 days, or in the freezer for up to 3 months.
Note: For a whole wheat pastry flour substitute, try a mix of flours, such as 1⅓ cups all-purpose flour plus ⅓ cup whole wheat flour.

2. Orange Chocolate Muffins (courtesy of Garianne Gagliardi, @gariannestable)

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