Best muffin recipe, ever? Yes! I dare you to find a better recipe that tastes as delicious, is as light and fluffy, and as healthy as these incredible yogurt muffins!
I wish there was a way for me to let you sample my recipes before you decided to make them.
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Why? Because I know most of you would flip for certain ones, like this muffin recipe. My cousin Connie in England first told me about these incredible muffins (they were actually plum muffins) years ago, and I’ve never used another recipe since. If you click over to this recipe and read the reviews, maybe you’ll begin to believe me.
In case you’ve been put off by heavy, dry and tasteless muffins, I’m telling you, this recipe is going to be a life-changer for you! What makes this the best muffin recipe, ever? Many things, so let me list them for you.
The Best Muffin Recipe, Ever -Because…
- They are the lightest, fluffiest muffins I’ve ever tasted!
- These muffins are so nutritious with a whole cup (8 oz) of yogurt, no butter, very little sugar and a ton of fruit.
- They are super versatile! I’ve made plum, blueberry, peach, rhubarb, cranberry-orange, and so many more. The printable recipe below will highlight a mixed fruit version.
- These muffins are so easy to make! Throw the dry ingredients in a bowl, mix up the liquid ones in a jug; barely stir and then add the fruit! That’s it. I do sprinkle a little Swedish pearl sugar or Demerara/Sugar in the Raw on top at the end, but that’s optional.
- Don’t want to make muffins? Just make a muffin loaf, instead! I’ve done it hundreds of times with perfect results!
- They freeze wonderfully; both the muffins and the loaf!
Have I convinced you to give them a try? I surely hope so!
Healthy Yogurt Mixed Fruit Muffins
(Best Muffin Recipe, Ever)
printable recipe below (adapted from a Waitrose recipe)
Put the dry ingredients in a bowl.
Mix the liquid, yogurt and eggs in a jug.
Pour the jug into the bowl.
Lightly mix, then add the mixed fruit. I used plums, peaches and blueberries, but use whatever you like.
Put into lined muffin cups (I like to use the larger ones lined with parchment paper) and bake. Alternately, put into a greased and floured loaf tin. Baking time will be much longer for the loaf. See recipe card for details.
Best Muffin Recipe, EVER! Mixed Fruit Yogurt Muffins
Best muffin recipe, ever? YES! These mixed fruit muffins are light, fluffy, barely sweet with no butter, but a cup of yogurt to keep them healthy.
Ingredients
- 2 cups (275g) good quality flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup (100g) sugar
- 2 eggs
- 1/2 cup (100ml) light olive oil
- 1 cup (250ml) unsweetened yogurt (if using Greek yogurt, add 1 tbsp milk or buttermilk)
- about 1 1/2 cups of your choice of mixed fruit (should weigh about 320g) I used plums, chopped peaches and plums
- Demerara or Swedish pearl sugar to top, if desired
Instructions
- Preheat the oven to 350ºF.
- Sift flour, baking powder, baking soda and salt into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
- Gently stir in the mixed fruit, with just a few turns, then fill the muffin cups or greased and floured loaf tin. Sprinkle with a little Swedish sugar or raw sugar (demerara) if desired, for a crunchy top.
- Bake for about 15-18 minutes or until golden brown.
Notes
If making smaller muffins, baking time will be less. If making a loaf, baking time will be closer to 50 minutes. Check with a cake tester (or thin wooden skewer) before removing from the oven.
Nutrition Information:
Yield: 8 large muffins Serving Size: 1Amount Per Serving:Calories: 158Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 219mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 5g
This is just an estimate of nutrition information.
PIN FOR LATER!
Want another mixed fruit recipe? Try this summer fruit jam recipe from the Jam Queen herself, Camilla from Fab Food 4 All!
This recipe looks lovely – can’t wait to try it! Does it use plain flour or self-raising flour please?
Just plain flour, Lisa. One way to know is if there is a raising agent, like baking powder or soda, it won’t be self-raising. :) Enjoy the muffins, they are wonderful!!
Delicious with sweet potato & squash as well!
Could u make with dried fruit??
Yes!! I make the cranberry and orange version with dried cranberries all the time (when cranberries aren’t in season. Enjoy, Coral!
Hi Christina, sorry – this probably a really dumb question but I’m both a novice baker and in Australia where cup measures are different. I made these wonderful muffins a couple of times but wanted to check something in case it’s by blind luck (and the forgiving nature of the recipe that they worked out. It’s a question re the oil and yoghurt measurement: 1/2 cup (100ml) light olive oil
1 cup (250ml) unsweetened yogurt (if using Greek yogurt, add 1 tbsp milk or buttermilk
I just wanted to check as should I only be putting 200ml of yoghurt if 1/2 cup is 100ml ?
Thanks for your patience with all the questions and thank you for your wonderful recipes.
Kind regards, Ania
Hi Ania, not a dumb question at all!! The ml amounts are correct (as are the cup measurements -if using US cups). Not sure how different Australian cups are, but the metric measuring jug is best. So glad they turned out and you are enjoying the muffins; definitely one of my favorite recipes!!
Thanks Christina- our cups In Australia (we only have one) are 250ml. Looks like you in the US are blessed with multiple sizes of cups – maybe for measuring different ingredients like for your 250 (Yoghurt) and 200 (oil). I’ll go with the ml measurement and keep making these gorgeous muffins – did some beautiful strawberry/coconut shred/choc ones yesterday that everyone loved!
So our “cup” measurement is an 8 oz cup, just a wee bit more than 250 ml, but our measuring cups come with 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup sizes. Still not precise for baking, though! Yes, stick to metric, Ania! It’s the way to go. :)
I’m in New Zealand and I just did what the receipe said 1 cup eta, and I have made these muffins a few times, instead of fruit I put jam (didn’t measure) but they turned out lovely, at the moment I have swirled nutella and raspberry jam (still in the oven cooking) lol, but now my favorite base muffin
Hi Aron! This is too funny because I also experimented this morning and currently have a batch of chocolate/chocolate chip muffins in the oven using this as a base!!! I love your variations, and totally agree, this is the best muffin base, ever! Can’t wait to try the chocolate ones! Thanks for your note (and a quick favor, would you mind clicking on the 5 stars above the PRINT button in the recipe card above? It helps with google! Thank you!) Edited: THANK YOU so much, I see you left them already!! :)
I think the confusion is you say 1/2 cup is 100 ml, but 1 cup is 250 ml. Shouldn’t 1/2 cup be 125 ml?
I explained this above to Guy. You are incorrectly assuming that the cup measurement is the base for the correct measurement and it is being converted to metric. However, 100 ml is the correct measurement and I’ve converted to cups. In doing so, the fact that 3.4 oz is between 1/3 and 1/2 cup I chose to round up to the 1/2 cup measurement because it would cause so many problems if I said “a little more than 1/3 cup or a little less than 1/2 cup. I want to encourage people to use metric and weight, not cups and volume, however, in the US it’s truly a losing battle. :(
[…] making these with blueberries or any other favorite fruit too! Here is my Cranberry Orange […]
Is this yogurt sweetened or unsweetened?
unsweetened :)
So if my yogurt is sweetened should I reduce the sugar to 1/4 cup?
I wouldn’t reduce it that much. The muffins are already not sweet, so you could try it as is the first time, or just put 1 or 2 tsps less sugar, Kathy.
Hi Christina, I love the look of these muffins. Can I use honey instead of sugar.
Thanks Jackie
Hi Jackie, I’ve never tried, so I honestly don’t know what the result would be. It might be more runny because the honey is runny vs. dry sugar. Can you try half and half the first time to see how that goes?
I will thanks
Hi Christina. I usually bake with white whole wheat flour. Any thoughts about adding whole grain? Maybe half and half?
Thanks
Hi Pamela, I would recommend trying that first, see how they turn out and if the texture is still good, try the white whole wheat on its own. I think it will be fine, maybe just not quite as light as using all white. Let me know how it goes :)
Our son brought over freshly picked blackberries this morning. I knew exactly what I wanted to make with part of them — Christina’s Best Ever Muffin recipe. There turned out fantastic. They were so light and not overly sweet. They were just perfect! Thank you for sharing the recipe, Christina!
[…] Mixed Fruit Yogurt Muffins […]
[…] now dubbed herself “The Muffin Lady” and happily makes different versions of these muffins and shares with friends, family and […]
Made them with frozen (partly thawed) fruit & it did take longer To bake. I sprinkled with turbinado sugar & they turned out really great. They were moist & not overly sweet. I agree that these are one of the best that I’ve baked/eaten. Thank you for the wonderful recipe. I’m going to try lots of different fruit in them. â¤ï¸
Sooo happy you tried these and loved them, Brenda! I’m alway so excited when someone “joins the club!” :) You know what I mean now! :) Thank you!
I’m learning to bake, and these are simple, delicious and light treat. I used raspberries and morrello cherries…just a squeeze of lemon juice to lighten up the dough. Amazing recipe – thank you for sharing!
How wonderful to hear, Chuck! This is a great recipe for beginners as I feel the really great results will only encourage more baking! Could I ask a favor and since this is just comments, could you leave a star rating/review, too? You’ll find the write a review tab near the comments or in the printable recipe card (the stars) Thank you!
Done! And thank you for your reply :-)
Sensational recipe; indeed so light and fluffy and reasonably guilt free ingredients. Thank you so much.
Oh, I’m so happy you tried the recipe and liked them, Judy! They are my favorite!
Those muffins looks amazing and I was wondering if I am to use frozen mixed berries, should I let them thaw before making the muffins or it doesn’t matter?
Good question, Sindy. Let them defrost about halfway. I’ve put them in solid and they took much longer to bake. If you let them defrost completely, that’s not the best either (they can get mushy.) Let me know how you like them!
Just made these. They are amazing. Thank you
Thank you, Janice! I’m always so happy when someone discovers these muffins!!! Enjoy! (Please leave a 5 star rating if you can – found in the printable recipe card above) Thank you again!
You did not say how many cups of fruit to use in the muffin recipe!
Please don’t yell at me! First of all, I wouldn’t have cups at all if I had a choice because using cups in baking is not precise which often leads to poor results. If you don’t have a scale, I would urge you to buy one as you’ll reap the rewards with baking. I will fix the recipe to add the approximate cup measurement for fruit.
Please realize that bloggers work very hard to post recipes for FREE. It would have been much kinder to say, “I don’t have a scale and it appears that you’ve forgotten to add the cup measurement for the fruit. Could you add that measurement, too? Thank you.”
I am always a bit sceptical when I see a recipe that the person posting raves about. No offense but you really never know. I just made these and they are delicious! Soft but with a slightly crunchy top. I had some low sugar Greek yogurt in individual cups so I used blueberry and vanilla with cinnamon. This will now be my go to muffin recipe and I can’t wait to be more adventurous in the future! Thank you, Christina!!
P.s. I used frozen blueberries so it took a little longer to bake so next time, I’ll thaw them first.
Oh, I can totally relate, Bonnie! No one likes someone tooting their own horn, but most people aren’t going to know that this isn’t even my own recipe until they read it. This is another reason I love it when readers leave reviews, it makes the recipe more “trustworthy” given it’s not just me saying it’s a great recipe, so thank you for your lovely review! I do hope you find other recipes to try, I promise, I only share recipes that are tried and true, by ME! :)
Thank you very much for the recipe! Can it be made without the fruit and if so what adjustment would be made?
Hi Patience, I’ve never even thought of making them without the fruit, but yes, I’m sure they can. The only difference I think will be that they will rise much more without the fruit. I wouldn’t make any adjustments to the actual ingredients. Let me know how they turn out! :)
No vanilla extract?
Unnecessary, but you can add it, Deborah. I always suggest making my recipes as written the first time. Pretend you’re at a restaurant, and someone serves you the muffins. You would never think to ask if there’s vanilla extract, right? Try it first, you’ll learn to trust me :)
I wanted to try these and all I had on hand for fruit was oranges and some fresh cranberries. I used the zest of two oranges and a squeeze of one wedge and some cranberries. Absolutely delicious! This will be a regular now on my Sunday bake days! Thank you for sharing!
I’m always so happy when people try this muffin recipe because it is just a winner (as you discovered)! Thanks for letting me know, Jasper! I love orange and cranberry and actually have that exact recipe also posted! :) CC
Can i use fat free greek yogurt?
I’m sure that would work, Barb. Enjoy!
How long do you cook this recipe in a loaf pan?
Hi Mary Ann, Around 50-60 minutes depending on your oven. Just use a cake tester to check it before taking it out. Enjoy!
These are scrumptious looking! I love that you can add whatever fruit you’d like to them!
Yep, everything I’ve used has been great so far!
I have had these muffins and they are fantastic!
Thank you so much, Cathy! It’s a fabulous recipe and I’m so glad my cousin found it and shared it with me!
Have to try this recipe we love muffins, unfortunately stone fruit season is at an end by Sept. Will have to wait till next year.
But make them with another fruit in the meantime, Jim! You don’t want to wait a year to try these, believe me :) CC
Oh they look delicious. What if l just wNt them plain. Will they be ok without fruits. Thank you for sharing the recipe
Goodness, I think they would be fine, but very plain. :) Let me know if you try it. CC
These DO look amazing, Christina! I must give them a try. :-) Yummy!
Thanks, Valentina! They are delish!
If i wanted to make mini muffins, how long would i bake these for? Thinking 10 min?
Hi Laurie, I’ve never made mini-muffins, but I’m guessing 8 to 10 minutes, yes. Just pop a skewer in to check them before you pull them out. :)
Love the pearl sugar! I really enjoy the pop of sugar they give! But no butter? I will have to trust you… but the concept is confounding! :)
Oh yes, they are almost too good to be true!
Is it Self Raising or Plain Flour you use? I assume SR but just want to be sure.
No Kate, it’s plain. There’s added raising agents, so you wouldn’t want to use self raising in addition to those. Let me know how they turn out. :) CC
Will definitely try your muffin recipe, Christina – it looks delicious. Thanks for sharing!
Oh thank you, Ann! That makes me happy! Please let me know what you think! Christina
Thank you Christina for sharing good recipes
Thank you so much!
Delicious looking muffins.
Thanks! They are so much tastier than they look, too!
These muffins look truly scrumptious and with all that fruit this has to be at least one of your 5 a day:-)
Oh, absolutely, Camilla! They really are a guiltless treat!