Best Muffin Recipe, EVER! Mixed Fruit Yogurt Muffins (Most Versatile Recipe)

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…

1. They are the lightest, fluffiest muffins I’ve ever tasted!
2. These muffins are so nutritious with a whole cup (8 oz) of yogurt, no butter, very little sugar and a ton of fruit.
3. 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.
4. 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.
5. Don’t want to make muffins? Just make a muffin loaf, instead! I’ve done it hundreds of times with perfect results!
6. They freeze wonderfully; both the muffins and the loaf!

Another mixed fruit recipe you’ll love: Italian style macedonia fruit salad

Have I convinced you to give these mixed fruit muffins 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

Servings: 8 large muffins (12 regular) or 1 loaf

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

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.

4.7 from 234 votes

Print Rate Pin

Special Equipment

• 8-12 muffin cups

Ingredients

• 2 cups flour (good quality)
• 2 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt (a pinch)
• ½ cup sugar
• 2 eggs
• ½ cup light olive oil
• 1 cup unsweetened yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
• 1 ½ cups mixed fruit (your choice, I used plums, chopped peaches, and blueberries)
• 1 tsp Demerara sugar (or Swedish pearl sugar to top, if desired)

US Customary - Metric

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 Demerara sugar, Swedish pearl sugar, or raw sugar 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

Serving: 1 muffin | Calories: 343kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 244mg | Potassium: 136mg | Fiber: 2g | Sugar: 20g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

Did you Make this Recipe?

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Author: adapted by Christina Conte

Course Breakfast/Brunch

Cuisine American

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! 

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