Greek Yogurt Muffins Stuffed with Berries and Seeds

These Greek Yogurt Muffins Stuffed with Berries and Seeds are a delicious way to start the day. Soft, fluffy muffins are filled with juicy berries and wholesome chia seeds, while Greek yogurt adds richness and moisture without making the batter heavy.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: afterschool snack, breakfast recipe, easy recipe, muffin recipe, sweet snack

Servings: muffins

Calories: 343kcal

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Kitchen Essentials

Mini Muffin Tins

Rectangle Muffin Pan

Ingredients

2 Large Eggs
1 Cup Brown Sugar
½ Cups Greek Yogurt
½ Cup Milk
½ Cup Oil
2 Teaspoons Vanilla Extract

Dry Ingredients

3 Cups All-Purpose Flour
3 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Teaspoons Cinnamon
½ Teaspoon Salt

Add-Ins

1 Cup Dried Cranberries
4 Tablespoons Chia Seeds

Instructions

Preheat oven to 375°F. Grease or line a 12-count muffin tin with liners.
In a medium bowl, whisk together the eggs and brown sugar until well combined. Add the Greek yogurt, milk, oil, and vanilla extract. Stir until smooth.
2 Large Eggs, 1 Cup Brown Sugar, ½ Cups Greek Yogurt, ½ Cup Milk, ½ Cup Oil, 2 Teaspoons Vanilla Extract
Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3 Cups All-Purpose Flour, 3 Teaspoons Baking Powder, ½ Teaspoon Baking Soda, 2 Teaspoons Cinnamon, ½ Teaspoon Salt
Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in add-ins. Gently fold in the cranberries and chia seeds.
1 Cup Dried Cranberries, 4 Tablespoons Chia Seeds
Fill muffin tin. Divide the batter evenly into the prepared muffin cups.
Bake. Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

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Notes

Helpful Baking Tips

Avoid overmixing the batter. Stir just until the flour disappears to keep the muffins light and fluffy.

Fill muffin cups evenly. Filling them about ¾ full will help them rise nicely.

Nutrition