Best 3 Yogurt Honey Muffins Recipes

Indulge in a delightful culinary journey with our exquisite Yogurt Honey Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are not just ordinary treats; they are a perfect balance of tangy yogurt, sweet honey, and a hint of citrusy orange zest. With two variations – Classic and Streusel Topped – these muffins cater to every palate. The classic muffins boast a tender crumb and a golden-brown crust, while the streusel-topped ones offer an extra layer of buttery, crunchy goodness. Both variations are easy to make and require simple, pantry-staple ingredients. Whether you're a seasoned baker or a novice in the kitchen, these muffins will be a hit. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure.

Here are our top 3 tried and tested recipes!

LEMON YOGURT HONEY MUFFINS

Lemon Yogurt Honey Muffins image

sneaked this out of a book in the bookshop! they have a light texture and very moist, with the lovely taste of lemon and a hint of nutmeg.

Provided by Cinnamonised

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

55 g butter
5 tablespoons honey
250 ml plain yogurt
1 egg, large
1 lemon, rind of, lemon
65 ml lemon juice
140 g plain flour
170 g whole wheat flour
1 1/2 teaspoons baking soda
1/8 teaspoon nutmeg

Steps:

Preheat oven to 190 degrees celsius.
Melt butter and honey in saucepan, or microwave.
Whisk egg, lemon juice, lemon rind and yogurt together.
Mix dry ingredients, add to wet ingredients.
Pour into 12 muffin tin, bake for 13-16 minutes.

YOGURT HONEY HEALTH MINI MUFFINS

Yogurt Honey Health Mini Muffins image

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good. (recipe found on Whole Foods website)

Provided by januarybride

Categories Quick Breads

Time 35m

Yield 24 mini muffins, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cake flour (may sub pastry flour)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
4 1/2 teaspoons sugar
2 tablespoons rolled oats
1 tablespoon diced dried cranberries
1 tablespoon diced dried apricot
1 tablespoon unsalted sunflower seeds
1 teaspoon grated orange zest
1 tablespoon toasted natural bran
1/2 cup nonfat yogurt
1/4 cup honey
1 teaspoon vanilla extract
8 tablespoons unsalted butter, melted
2 eggs

Steps:

Preheat oven to 350°F and grease a mini muffin pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.
Fill muffin cups two-thirds of the way with batter.
Bake for approximately 20 minutes or until golden and cooked through.

YOGURT-HONEY MUFFINS

Yogurt-Honey Muffins image

Make and share this Yogurt-Honey Muffins recipe from Food.com.

Provided by cuisinebymae

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 pinch cinnamon
1 1/2 cups plain yogurt
1/4 cup honey
1/4 cup melted butter
1 egg
1 cup raisins (optional)

Steps:

Preheat oven to 400 degrees F.
Grease or add paper liners to 12 muffin cups.
Measure dry ingredients into a large mixing bowl, stirring until well blended.
Add raisins and stir.
Combine yogurt, honey, butter, and egg.
Add to dry ingredients and stir together until all ingredients are moist.
Fill muffin cups 2/3 full.
Bake at 400 degrees F for 15 minutes.

Tips:

For a sweeter muffin, use honey that is higher on the glycemic index, such as buckwheat honey or orange blossom honey.
If you don't have yogurt on hand, you can substitute an equal amount of sour cream or buttermilk.
To make gluten-free muffins, use a gluten-free flour blend. Be sure to check the package to make sure the blend contains xanthan gum, which is necessary for gluten-free baking.
To make vegan muffins, use a plant-based yogurt, such as soy yogurt or almond yogurt. You can also substitute the honey with an equal amount of maple syrup or agave nectar.
For a healthier muffin, use whole wheat flour instead of all-purpose flour and reduce the amount of honey by 1/4 cup.
To add some extra flavor to your muffins, try adding a teaspoon of vanilla extract, cinnamon, or nutmeg to the batter.
For a fun and festive touch, sprinkle some turbinado sugar or chopped nuts on top of the muffins before baking.

Conclusion:

These yogurt honey muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They are also a great way to use up leftover yogurt. With a few simple tips, you can customize these muffins to your own taste preferences. So next time you're looking for a quick and easy muffin recipe, give these yogurt honey muffins a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #healthy #breads #breakfast #oven #muffins #dietary #quick-breads #equipment #number-of-servings