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 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 blueberries
- 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!
If we use frozen fruit, do we wait for the fruit to defrost and then chop into pieces or try to cut the fruit while still frozen
I think I have blueberries , strawberries and cherries in my freezer that I bought fresh and then froze for later use.
Thanks
You will find it easier to chop frozen fruit, but let it almost completely defrost before adding to the batter because if it’s frozen solid it will be difficult for the muffins to bake properly. Hope this helps!
Could we use frozen fruit?
That’s all I have at the moment
Thanks
YES! :) See my response to your other comment :)
Why am I having trouble viewing the comments on all of these yogurt muffin recipes? It says there are 83 responses or 61, etc but you can only see a few. When I click on older comments, it only takes me to the ones i have already seen. I have been trying for 2 days to view the comments on this great muffin recipe. Thank you if you can please help me out.
Hi Kathy, I am so sorry! My dad told me about this this morning. I checked it and it’s an issue on certain posts. I installed a plugin to slowly load comments (so that my posts would load more quickly) and there seems to be an issue with it. In the meantime while I figure out what that is, I have disabled it, so you should be able to see all the comments and reviews (there are two tabs). I know it’s me saying it, but make the recipe. You won’t regret it! :)
Christina, The comments are all showing up again so thank you! Yes, I have made the muffins and now will try blueberry one day and apple another. Everyone LOVED the peach muffins this past summer. These really are the best muffins! Seriously! (And I even ordered and now use King Arthur Swedish Pearl Sugar! The sugar on top is really nice!)
Oh I’m so glad! I have to figure out what happened to the comments, but in the meantime, they are back. Yes, I love the pearl sugar for a crunchy topping! Thanks so much, Kathy, enjoy!
WoW, Christina, I just made these muffins with apples and they are delicious, too! Also this time I used Greek Yogurt WHOLE MILK Plain instead of Greek Yogurt Non-Fat Plain and maybe that is making them a little nicer, too (though either way is good!). But I have one question. I have to keep these in the oven for almost 30 minutes to get them browning on top. You had said to bake them at 25 degrees higher temp–do you think that would be better than keeping them in longer? Baking them longer leaves them with browner bottoms and sides (a little overdone or tougher I am thinking) SO better to raise the temperature as you had suggested? Thank you.
I agree, try the higher temperature, Kathy. So glad you like them!! :)
I’ve used this recipe a few times with simply raisins or chocolate chips, they turned out lovely. Once I even used flavoured yogurt, still they tasted wonderful! It’s now a muffin recipe saved in my bookmark. Thanks Christina!
Makes me so happy, Tim! Thank you!
This recipe was exactly what I wanted! Pretty sure this is my new go-to muffin recipe. These muffins are so delicious! We made them as instructed with the exception of canola oil instead of the olive oil, as I was running low on olive oil. We did the mix-ins in the muffin cups: chocolate chip, peach, and blueberry / mixed berry. OMG you won’t be disappointed! Thank you for an easy and delicious recipe!
Happy to hear you found the recipe and love it as much as I do, Kate! Thanks!