Go Back

Greek Yogurt Zucchini Muffins

Greek yogurt zucchini muffins are extra-moist, pillowy muffins with a tender crumb thanks to full-fat Greek yogurt. Light golden tops with a gentle spring when pressed and zucchini flecks throughout make these protein zucchini muffins a great easy Greek yogurt muffins option.
Print Recipe Pin Recipe
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
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.75 cup plain Greek yogurt (full fat)
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
Zucchini
  • 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. Visual cue: tin ready with liners so batter can fill immediately.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Visual cue: dry mixture looks evenly speckled and uniform.
Mix batter
  1. Beat eggs, granulated sugar, plain Greek yogurt (full fat), vegetable oil, and vanilla extract in a separate bowl until smooth and creamy. Visual cue: wet mixture turns glossy and fully combined.
  2. Stir the wet mixture into the dry mixture until just combined, keeping the batter thick. Visual cue: no large dry streaks remain.
  3. Fold in zucchini, grated and squeezed dry. Visual cue: zucchini flecks distribute throughout the thick batter.
Bake and cool
  1. Divide batter evenly among the muffin cups, filling each about ¾ full. Visual cue: cups have consistent domed batter levels.
  2. Bake at 350°F for 18–20 minutes until lightly golden and a toothpick inserted in the center comes out clean. Visual cue: tops spring back gently when lightly pressed.
  3. Cool in the pan for 5 minutes, then transfer muffins to a wire rack. Visual cue: muffins release easily and stop steaming in the tin.

Notes

For extra tenderness, squeeze grated zucchini very dry so the batter stays thick and the crumb stays pillowy. Store muffins in an airtight container in the fridge for up to 4 days; freeze for up to 3 months. For a lower-sugar swap, use 0.5 cup granulated sugar reduced to 0.33 cup (or a 1:1 baking sweetener) to keep the moist texture.