As the writer behind the food blog Yummy Toddler Food, Amy Palanjian is something of a muffin expert. Muffins make easy snacks and breakfasts for kids — and adults — of all ages, and they’re great vehicles for adding something a little healthier to a sweet treat that appeals to even extremely picky eaters. So when she says her yogurt muffin “is officially my go-to recipe,” that says a lot — since she makes more muffins than most of us. The yogurt not only keeps the muffins moist and tender, but also adds a little extra bit of protein to fill up bellies, as well as calcium and probiotics for health.  

The muffin recipe is easy to make: You just stir together all the wet ingredients, add the dry ingredients, and then add in your chosen mix-ins. Palanjian offers six different mix-in options for her muffins and notes that you can “make a mixed batch with a few muffins in different flavors to please each of your family members.”

Her six different flavors offer ideas for every type of eater — starting with plain for the super-picky person. For the sugar-lover she offers chocolate chips, and for the kind of person who loves complexity there is an option with shredded carrots, raisins, cinnamon, and ginger. Then for the fruit-lovers, you can try strawberries (with or without lemon zest for a boost), blueberries (with or without cinnamon for pizzaz), and diced cherries. 

Once they are done, they stay good for up to five days in the fridge, so a batch could last the full week — and they’ll go even longer in the freezer.

More Delicious Muffin Recipes from The Kitchn

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love.

Naomi Tomky


Seattle-based writer Naomi Tomky uses her unrelenting enthusiasm for eating everything to propel herself around the world as an award-winning food and travel writer.

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