Yogurt Jammies(Muffins)
Soft, moist yogurt muffins with bursts of fruit, perfect for breakfast or snack. Lightly sweetened and easy to customize with berries or preserves for added flavor.
Ingredients
Instructions
- Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Make a well in the center of the dry ingredients and add the egg, melted butter, milk, yogurt, and vanilla. Mix until just combined.
- Grease muffin tins and fill each cup one-quarter full with batter.
- Add one teaspoon of fruit preserves or five whole blueberries into each muffin.
- Top with the remaining batter to fill the muffin cups.
- Bake in a preheated oven at 425°F (220°C) for 15 to 20 minutes, or until golden and a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the dry ingredients before mixing. You can substitute Greek yogurt for regular yogurt for a creamier consistency. If you don't have fruit preserves, try adding chopped fresh fruit or nuts. This recipe is versatile, similar to the Never Fail Recipe For Cupcakes, allowing for various flavors and add-ins.
Serving Suggestions
These muffins are perfect for breakfast or as a snack, served with a dollop of yogurt or a drizzle of honey. Pair them with a fresh fruit salad or a cup of coffee for a delightful treat. They make a great addition to brunch alongside Yogurt Pancakes, creating a balanced and satisfying meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, microwave for 15-20 seconds or place in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt Jammies(Muffins) contains roughly 384 calories, with 3g protein, 41g carbohydrates, and 23g fat. It is a good source of calcium (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in a denser muffin, so consider adding a bit more liquid, like milk or yogurt, to achieve the desired texture.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or 1/4 cup unsweetened applesauce. This will help bind the ingredients while keeping the muffins moist.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, continue baking for a few more minutes, checking frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).