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…
- 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!
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These muffins are so light and amazing. I made mine with apple & frozen cranberry. Didn’t quite have enough yogurt, so I filled the cup with milk and added the juice from one lemon. Also made 12 muffins instead of 8, so if my math is correct, they are only about 106 calories each. Yum!
Wonderful, Merie! They are so good, aren’t they? I just love this recipe!
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. :(
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 :)