Is there anything better than a warm, homemade muffin? Seriously, the smell alone is enough to make my day! But, let’s be honest, sometimes muffins can be a little…well, *not* so healthy. That’s where these moist Greek yogurt zucchini muffins come in! They’re packed with good-for-you ingredients, like zucchini and Greek yogurt (hence the name!), but they still taste absolutely amazing. Think tender, slightly sweet, and totally addictive.
I’ve been baking these muffins for my family for years, tweaking the recipe until it was *just* right. My kids practically inhale them, and I love knowing they’re getting a little extra dose of veggies in their breakfast or snack. Plus, they’re so easy to whip up – even on busy weekday mornings. Trust me, once you try these, you’ll be hooked! They’re the perfect way to sneak some extra goodness into your day, without sacrificing flavor. These are truly the best moist Greek yogurt zucchini muffins and I can’t wait for you to try them!
Why You’ll Love This Moist Greek Yogurt Zucchini Muffin Recipe
Quick and Easy Moist Greek Yogurt Zucchini Muffins
Seriously, who has hours to spend baking muffins? Not me! This recipe is so straightforward. You just whisk the wet stuff, mix in the dry, and boom – into the oven they go! It’s perfect for busy mornings when you need a quick and tasty breakfast.
Healthy and Delicious Moist Greek Yogurt Zucchini Muffins
Okay, so we all want something that tastes good, right? But it’s even better when it’s good *for* you! Greek yogurt adds protein and keeps these muffins super moist, while the zucchini sneaks in some extra veggies without you even noticing. It’s a win-win!
Perfect for Breakfast or Snack
I love how versatile these muffins are! Need a grab-and-go breakfast? Check! Craving a little something sweet in the afternoon? Done! They’re also great for packing in lunchboxes or taking on road trips. Basically, they’re the answer to all of life’s little hunger emergencies!
Ingredients for Moist Greek Yogurt Zucchini Muffins
Alright, let’s gather our goodies! You’ll need: 1 ¾ cups white whole wheat flour (all-purpose works too!), ⅔ cup coconut sugar (or light brown sugar, if you’re feeling it), 1 heaping tbsp of baking powder, 2 tsp cinnamon (because, yum!), ¼ tsp nutmeg, ½ tsp fine sea salt, ½ cup plain Greek yogurt, ⅓ cup avocado or melted coconut oil, ¼ cup milk (I use almond!), 1 large egg, 2 tsp vanilla extract, and 1 ½ cups fresh grated zucchini (don’t squeeze the water out!), plus ½ cup chocolate chips and/or ⅓ cup chopped walnuts. Got it? Let’s bake!
How to Make Moist Greek Yogurt Zucchini Muffins: Step-by-Step Instructions
Preparing the Batter for Your Moist Greek Yogurt Zucchini Muffins
Okay, time to get our hands dirty (well, not *too* dirty)! First things first, preheat that oven to 425°F. While it’s heating up, grease your muffin tin like there’s no tomorrow. I hate when muffins stick! Now, grab a big bowl and whisk together your flour, sugar, baking powder, cinnamon, nutmeg, and salt. Get it all nice and combined!
In a separate bowl (or a liquid measuring cup – less dishes!), whisk together your yogurt, oil, milk, egg, and vanilla. Then, stir in that grated zucchini. Don’t worry about squeezing out the water; it actually helps keep the muffins moist! Now, pour the wet ingredients into the dry ingredients. Here’s the key: stir with a wooden spoon *just* until combined. It’s okay if the mixture looks a little thick and has some flour streaks. Gently fold in your chocolate chips and walnuts (or whatever goodies you’re adding!). Don’t over-mix! Seriously, over-mixing is the enemy of tender muffins.
Baking Your Moist Greek Yogurt Zucchini Muffins to Perfection
Alright, almost there! Spoon the batter evenly into your 12 muffin cups. If you’re feeling fancy, sprinkle a little sugar on top of each muffin for a crunchy exterior. And maybe add a few extra chocolate chips, because why not? Now, here’s a little trick: bake for 8 minutes at 425°F. Then, *reduce* the heat to 350°F (without taking the muffins out!) and bake for another 13-14 minutes. That initial burst of high heat helps them get that nice dome shape, trust me! You’ll know they’re done when a knife inserted into the center comes out clean.
Cooling and Serving Your Moist Greek Yogurt Zucchini Muffins
Patience, my friend! Let the muffins cool in the tin for about 15 minutes before transferring them to a wire rack to cool completely. I know it’s tempting to dive right in, but this helps them set and prevents them from getting soggy. Once they’re cool (or, let’s be real, still a little warm!), serve them up and enjoy! These moist Greek yogurt zucchini muffins are amazing on their own, but they’re also delicious with a smear of butter or cream cheese. Yum!
Tips for the Best Moist Greek Yogurt Zucchini Muffins
Want to make *sure* your muffins are total perfection? Here’s what I’ve learned: Grate your zucchini fresh – it makes a HUGE difference! Also, measure your flour carefully. Too much flour = dry muffins, and nobody wants that. And remember what I said about over-mixing? Seriously, don’t do it! A few streaks of flour are totally fine. Finally, don’t be afraid to experiment with add-ins! Nuts, dried fruit, even a little lemon zest can take these moist Greek yogurt zucchini muffins to the next level. Happy baking!
Ingredient Notes and Substitutions for Moist Greek Yogurt Zucchini Muffins
Okay, let’s talk ingredients! That white whole wheat flour? I love it for the extra fiber, but all-purpose works just fine. Coconut sugar gives a subtle caramel flavor, but light brown sugar is a great swap. And if you’re out of avocado oil, melted coconut oil is perfect (or even vegetable oil in a pinch!). For a dairy-free version, just swap in your favorite non-dairy yogurt and milk. Easy peasy! Just remember, substitutions *can* slightly change the texture or taste, so experiment and see what you like best with these moist Greek yogurt zucchini muffins!
Frequently Asked Questions About Moist Greek Yogurt Zucchini Muffins
Can I use frozen zucchini in these Moist Greek Yogurt Zucchini Muffins?
Okay, confession time: I’ve totally used frozen zucchini in these before! It works, but you *have* to thaw it completely and then squeeze out as much water as humanly possible. I usually wrap it in a clean kitchen towel and wring it out like I’m trying to win a prize. If you don’t, your muffins will be super soggy. Fresh zucchini is always best for these moist Greek yogurt zucchini muffins, but frozen can work in a pinch!
How do I store these Moist Greek Yogurt Zucchini Muffins?
These muffins are usually gone in a flash at my house, but if you have leftovers (lucky you!), store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer for up to 2 months. Just make sure they’re completely cool before freezing, and wrap them individually for easy thawing. They’re still delicious after freezing – promise!
Can I add other ingredients to these Moist Greek Yogurt Zucchini Muffins?
Absolutely! I love experimenting with these moist Greek yogurt zucchini muffins. Some of my favorite additions include chopped pecans or walnuts, sunflower seeds, dried cranberries, or even a sprinkle of cinnamon sugar on top before baking. Get creative and have fun with it! Just don’t add too much, or they might not bake properly. A little goes a long way!
Storing and Reheating Your Moist Greek Yogurt Zucchini Muffins
Got leftover muffins? (Lucky you!) To keep ’em fresh, just pop them in an airtight container. They’ll be great at room temp for about 3 days. Want to keep them longer? Freeze ’em! Just wrap each muffin individually and they’ll last for up to 2 months. To reheat, a quick zap in the microwave does the trick, or you can warm them in the oven for a few minutes. Enjoy!
Estimated Nutritional Information for Moist Greek Yogurt Zucchini Muffins
Okay, so everyone always asks about the nutrition info, right? Here’s the deal: this is just an *estimate*, okay? But roughly, one of these moist Greek yogurt zucchini muffins clocks in at around 202 calories. You’re also looking at about 8.8g of fat, 4.1g of protein, and 28.6g of carbs. There’s also about 14.6g of sugar and 2.6g of fiber. Remember, these numbers can change depending on the exact ingredients you use (like if you go crazy with the chocolate chips!). But hey, at least you’re getting some zucchini in there, right?
Enjoy Your Homemade Moist Greek Yogurt Zucchini Muffins!
Alright, go get your bake on! And hey, if you try these moist Greek yogurt zucchini muffins, be sure to leave a comment and let me know what you think! I’d love to hear how they turned out for you! Share a pic too, if you’re feeling fancy!
Print
Moist Greek Yogurt Zucchini Muffin: Ditch the Dry, Bake 12!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist Greek yogurt zucchini muffins are a healthy and delicious treat. They are easy to make and perfect for breakfast or a snack.
Ingredients
- 1 ¾ cups white whole wheat flour (can sub all-purpose)
- ⅔ cup coconut sugar (or light brown sugar)
- 1 tbsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp fine sea salt
- ½ cup plain yogurt (I used Greek yogurt)
- ⅓ cup avocado oil or melted coconut oil
- ¼ cup milk (I used almond milk)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups fresh grated zucchini (1 medium zucchini, about 7 oz. Do not squeeze out water.)
- ½ cup chocolate chips and/or ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 425°F and grease a muffin tin.
- Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- In a medium bowl or liquid measuring cup, whisk together yogurt, oil, milk, vanilla, and egg. Stir in zucchini.
- Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. The mixture will be thick. Gently fold in chocolate chips and walnuts, being careful not to over-mix the batter.
- Spoon batter evenly into 12 muffin cups. Sprinkle each muffin with ¼ tsp of sugar for a crunchy exterior, if desired. Top with additional chocolate chips. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 13-14 minutes, or until a knife comes out clean.
- Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.
Notes
- TO MAKE DAIRY FREE: Use non-dairy yogurt and milk.
- TO MAKE VEGAN: Use non-dairy yogurt and milk and a flax egg.
- TO MAKE GLUTEN-FREE: Use an all-purpose gluten-free flour. I have not tested this recipe with almond flour. Coconut flour will not work.
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 14.6g
- Sodium: 118.8mg
- Fat: 8.8g
- Saturated Fat: 2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 28.6g
- Fiber: 2.6g
- Protein: 4.1g
- Cholesterol: 15.9mg
