Easy Yogurt Muffins
Delight in these moist and flavorful yogurt muffins, perfect for a quick breakfast or snack, with wholesome ingredients and customizable toppings.
Ingredients
Dairy & Eggs
- 8 tablespoons unsalted butter (plus more for greasing)
- 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 all-purpose flour (or spelt or einkorn)
- ½ cup almond meal
- 2 tablespoons ground flaxseed (optional)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
Toppings
- Banana slices
- Fresh or frozen berries
- Rolled oats
- Chopped nuts
Instructions
- Preheat oven to 375°F (190°C). Grease muffin tin or line with paper liners.
- In a food processor, blend butter, dates, and eggs until light and fluffy, about 3-5 minutes.
- Add yogurt, maple syrup, vanilla, salt, and cinnamon; process until smooth.
- Mix in flour, almond meal, flaxseed (if using), baking powder, and baking soda; pulse briefly until combined.
- Divide batter evenly into muffin cups, decorate with toppings, and bake for 22-25 minutes until golden and a skewer comes out clean. Cool before serving.
Notes
For best freshness, enjoy muffins the day they are baked or freeze for later.