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Breakfast Muffins with Yogurt

Print Recipe
Close-up of a yogurt breakfast muffin topped with whipped cream, blueberries, and a drizzle of maple syrup, served on a striped plate with a fork.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Equipment

  • 1 Mixing bowl
  • 1 whisk
  • 1 spoon
  • 1 muffin pan or 12 muffin cups

Ingredients

  • 1 cup thick yogurt 240 grams
  • 2 cups all-purpose flour 240 grams
  • ¾ stick unsalted butter 80 grams
  • 2 tbsp lemon juice 1 juiced lemon
  • 2 eggs
  • ½ cup sugar 100 grams
  • 3 tsp baking powder

Instructions

  • Preheat oven to 392°F (200°C).
  • In a bowl, mix 1 cup of yogurt, 2 eggs, ¾ stick of butter, ½ cup of sugar, and 2 tablespoons of lemon juice until smooth.
  • Add 2 cups of flour and 3 teaspoon of baking powder, mix until combined.
  • Grease a muffin pan and fill the cups ¾ full with batter.
  • Bake for 20 minutes, until golden brown and a skewer comes out clean.

Notes

    • Flavor variations – Add blueberries, raspberries, or chocolate chips for a fun twist. You could also swap the lemon juice for orange juice.
    • Storage – Keep muffins in an airtight container at room temperature for 2–3 days. If you prefer, store them in the fridge for up to a week, though they may dry out a little—just warm them briefly before serving. For long-term storage, freeze individually for up to 3 months and reheat in the oven or microwave.
    • Serving idea – These muffins pair wonderfully with fresh fruit, a little homemade yogurt, maple syrup, powdered sugar, or homemade jam for breakfast.
Servings: 12 muffins