There’s something comforting about waking up to the smell of freshly baked muffins, especially when they’re as wholesome as these Yogurt Oat Muffins. They have that perfect balance: tender crumb, subtle tang from the yogurt, and the hearty texture of oats that makes each bite feel like a warm hug. I remember one morning when I was running late but still wanted something nourishing—these muffins came to the rescue. I grabbed one, a little distracted by my buzzing phone, and took a bite while walking out the door. Somewhere between the creamy yogurt and the soft oats, I realized they were just as good cold as warm, which made my rushed morning feel a bit easier.
Why You’ll Love It
- Moist and fluffy texture that feels indulgent without being heavy.
- Wholesome oats and creamy yogurt combine for a naturally satisfying bite.
- Simple ingredients you likely have on hand—no fancy extras needed.
- It’s simple—and that’s kind of the point, making it easy for any skill level.
- Perfect for breakfast or as a snack, but just don’t expect them to last long around here.
If you’re a bit wary of oat-based muffins, these might just change your mind—they walk the line between healthy and delicious without feeling like a compromise.
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Yogurt Oat Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Yogurt Oat Muffins are moist, fluffy, and packed with wholesome oats and creamy yogurt. Perfect for a healthy breakfast or snack, they are easy to make and deliciously satisfying.
Ingredients
1 1/2 cups rolled oats
1 cup plain Greek yogurt
1/2 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, combine the rolled oats and Greek yogurt. Let the mixture sit for 5 minutes to soften the oats.
In a separate bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the oat and yogurt mixture and stir until combined.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
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 tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes
This recipe doesn’t call for any special equipment, so your usual muffin tin should do just fine. I usually line mine with paper liners to keep things tidy, but greasing the pan works too if you’re out of liners. Serving-wise, these muffins pair wonderfully with a smear of nut butter or a drizzle of honey, especially if you want to add a little extra sweetness. I haven’t tested it extensively, but swapping plain yogurt for a flavored variety might add an interesting twist—just watch the sugar balance. For a bit of texture, tossing in some chopped nuts or dried fruit could be fun, but it’s not necessary to enjoy these as is.
FAQ
Can I make these gluten-free? You could try using gluten-free oats and flour, but I haven’t tested it myself, so results might vary.
How long do they stay fresh? At room temperature, they’re best within three days, but freezing is a great option if you want to keep them longer.
Can I use non-dairy yogurt? Probably! I think plant-based yogurts would work, though the texture might shift slightly.
Ready to make your mornings better? Scroll down, save this recipe, and let these Yogurt Oat Muffins become your new go-to breakfast treat.