Easy Yogurt Muffins Recipe
Step 1. Heat the oven to 375 degrees. Grease a standard 12-cup muffin tin or line it with paper liners.
- 8 tablespoons/113 grams unsalted butter, plus more for greasing the tin
- 8 large Medjool dates, pitted
- 3 large eggs
- ¾ cup whole-milk yogurt (preferably European style)
- 2 to 4 tablespoons maple syrup (depending on desired sweetness)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt (such as Diamond Crystal)
- ½ teaspoon ground cinnamon
- 1¾ cups/225 grams all-purpose flour, or another flour such as spelt or einkorn
- ½ cup/50 grams almond meal
- 2 tablespoons ground flaxseed (optional)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Banana slices
- Fresh or frozen berries
- Rolled oats
- Chopped nuts
- Heat the oven to 375 degrees. Grease a standard 12-cup muffin tin or line it with paper liners.
- Place the butter, dates and eggs in the bowl of a food processor. Process until light and fluffy and the dates have nearly disappeared, 3 to 5 minutes. The mixture may look a little split but it will come back together.
- Add the yogurt, maple syrup, vanilla, salt and cinnamon; process until smooth.
- Add the flour, almond meal, flaxseed (if using), baking powder and baking soda. Pulse briefly, just until no dry flour remains. Do not overmix.
- Divide the batter evenly among the prepared muffin cups (about ⅓ cup per muffin).
- Decorate the muffin tops as you like, pressing the toppings lightly into the batter. Scatter some with berries, others with chopped nuts or rolled oats. Every muffin can be different.
- Bake until the muffins are puffed, golden and a skewer inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes before transferring to a wire rack. Muffins are best eaten the day they are baked, or can be frozen for a month or two.
Step 2. Place the butter, dates and eggs in the bowl of a food processor. Process until light and fluffy and the dates have nearly disappeared, 3 to 5 minutes. The mixture may look a little split but it will come back together.
Step 3. Add the yogurt, maple syrup, vanilla, salt and cinnamon; process until smooth.
Step 4. Add the flour, almond meal, flaxseed (if using), baking powder and baking soda. Pulse briefly, just until no dry flour remains. Do not overmix.
Step 5. Divide the batter evenly among the prepared muffin cups (about ⅓ cup per muffin).
Step 6. Decorate the muffin tops as you like, pressing the toppings lightly into the batter. Scatter some with berries, others with chopped nuts or rolled oats. Every muffin can be different.
Step 7. Bake until the muffins are puffed, golden and a skewer inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes before transferring to a wire rack. Muffins are best eaten the day they are baked, or can be frozen for a month or two.
