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Greek Yogurt Zucchini Muffins

Greek yogurt zucchini muffins that bake up extra-moist with a tender, pillowy crumb from full-fat Greek yogurt. Light golden tops, zucchini flecks in every bite, and a gentle spring when pressed make these an easy breakfast muffin.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.75 cup plain Greek yogurt (full fat)
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners, ready for even baking.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined.
  2. In a separate bowl, beat eggs, granulated sugar, Greek yogurt, vegetable oil, and vanilla extract until smooth and creamy.
  3. Stir the wet mixture into the dry ingredients until just combined; the batter should be thick and not overmixed.
  4. Fold in grated zucchini, distributing zucchini flecks throughout the batter.
Bake and cool
  1. Divide batter evenly among the muffin cups, filling each ¾ full for a tall, domed top.
  2. Bake at 350°F for 18–20 minutes until lightly golden and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 5 minutes so the muffins set, then transfer to a wire rack to finish cooling.

Notes

For extra moisture, squeeze the grated zucchini very dry so the batter stays thick and the muffins bake up with a tender crumb. Store muffins in an airtight container in the refrigerator for up to 3 days; freeze up to 2 months. Rewarm in the microwave for 10–15 seconds. Dietary swap: for a lower-fat version, use low-fat plain Greek yogurt (the crumb may be slightly less tender).