Go Back
greek yogurt zucchini muffins

Greek Yogurt Zucchini Muffins

Discover your new go-to breakfast and snack with these incredibly moist and flavorful greek yogurt zucchini muffins. This recipe offers a healthier, delightful way to enjoy a classic treat, making it perfect for busy mornings or a satisfying afternoon indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar (or ¾ cup for less sweetness)
  • ½ cup unsalted butter, melted
  • ½ cup plain Greek yogurt, full-fat recommended
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, excess moisture squeezed out (about 2 medium zucchinis)
Optional additions
  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips

Equipment

  • Muffin Tin
  • Paper liners
  • Large bowl
  • Medium Bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray or butter.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This ensures all the leavening agents and spices are evenly distributed.
    2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, and melted unsalted butter until well combined. Then, stir in the plain Greek yogurt and vanilla extract until smooth. The Greek yogurt is key to the muffins' moisture and a slightly richer flavor profile.
    2 large eggs, 1 cup granulated sugar, ½ cup unsalted butter, melted, ½ cup plain Greek yogurt, full-fat recommended, 1 teaspoon vanilla extract
  4. Gently fold the grated zucchini into the wet ingredients. Make sure to squeeze out as much excess moisture as possible from the grated zucchini before adding it to the batter. This step prevents your muffins from becoming too wet and dense.
    2 cups grated zucchini, excess moisture squeezed out
  5. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until *just* combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can lead to tough muffins.
  6. If you're using them, gently fold in the chopped nuts or chocolate chips at this stage.
    ½ cup chopped walnuts or pecans, ½ cup chocolate chips
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. This allows room for the muffins to rise.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time can vary slightly depending on your oven.
  9. Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and ensures they set properly.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze baked muffins wrapped tightly for up to 3 months.