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.
As an Amazon Associate I earn from qualifying purchases.
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!
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
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)
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
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!
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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