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Fruity Whole Wheat Yogurt Muffins

These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 12 muffin cups or line with paper muffin liners.
  • Stir together flour, sugar, baking soda and baking powder.
  • In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
  • Stir mixtures together just until combined; batter will be very thick.
  • Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
  • Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
  • This helps the leavening process.
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RECIPE MADE WITH LOVE BY

@Manuela
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@Manuela
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"These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour."
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  1. Sigma28
    This does indeed make a batch of very moist muffins, but as other reviewers have stated, they are bland w/o additional seasoning. I add 1 1/2 tsp. pumpkin pie spice, 1 tsp. orange peel, and 1 tsp. each vanilla and maple flavorings regardless of the type of fruit I use. I've noticed that the muffins don't peel away from the papers as easily when I reduce the oil. So far I've made these with pears and also a banana-nut version. Next time I will make blueberry muffins and try to sub applesauce for the oil. Great way to use up yogurt that may be a couple days past its expiration, but still good to bake with. Oh, and my husband likes them, too!
    Reply
  2. NM Patricia
    Pretty Good muffins. Either I have small muffin pans (they are really old) or this really makes more than 12 muffins, which is great by me. I think you could get away easily with all the flour being w/w pastry flour. Not bad. And very quick to make up. Did it on the spur of the moment. I used plain yogurt and blueberries.
    Reply
  3. VerucaSalt
    These were very nice! However, by the time I made the 2nd batch, my blueberries had thawed, and made the 2nd batch of muffins sort of "implode". So maybe mention to drain off any excess liquid if using wet-ish fruit. Surprisingly, the weird 2nd batch was INCREDIBLE! Just ugly. :)
    Reply
  4. bright_sun001
    Yum !! I made these muffins today and they were delicious ! I used vanilla yogurt and canned peaches to make a delish peaches and cream muffin. They are moist and fluffy. I will definitely make these again !
    Reply
  5. KristenErinM
    i used all whole wheat flour, splenda rather than sugar, and unsweetened applesauce in place of the oil, and eggbeaters rather than egg. the muffins have a very nice texture. i should have added some cinnamon and nutmeg like kasha did as they are somewhat bland. will make again though. i like the idea of using different flavored yogurts. thanks!
    Reply
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