Okay, who says healthy eating has to be boring? Not me! I’m *always* on the hunt for treats I can feel good about, and these moist Greek Yogurt Zucchini Muffins? They’re a total game-changer. Seriously, you get to have your muffin and eat it too—guilt-free!
What I love most is how ridiculously easy they are to whip up. Plus, they’re practically begging for you to get creative with mix-ins. Raisins? Walnuts? Chocolate chips (shhh, don’t tell anyone!)? Throw ’em in! I’ve been baking with zucchini since I was a kid, helping my grandma in her garden. She always had the *best* zucchini bread, and these muffins are totally inspired by her.
These aren’t your dry, crumbly, sad excuse for a muffin. Nope, these are moist – thanks to the magic of Greek yogurt and, of course, the zucchini itself! They’re a perfect way to sneak in some extra veggies, and the kids will never even know! Trust me, once you try this recipe for Moist Greek Yogurt Zucchini Muffin, you’ll be making them all the time. They’re just *that* good.
Why You’ll Love This Moist Greek Yogurt Zucchini Muffin Recipe
Quick and Easy Baking
Seriously, these muffins are a breeze! From start to finish, you’re looking at maybe 40 minutes, tops. And most of that is baking time. I’m all about quick and easy, especially on busy mornings!
Healthy and Delicious Moist Greek Yogurt Zucchini Muffin
Greek yogurt is the secret weapon here! It adds protein and keeps these muffins super moist without a ton of extra fat. Plus, zucchini is packed with nutrients. It’s like a health boost disguised as a treat. Who can say no to that?
Customizable to Your Taste
Okay, this is my favorite part! You can totally make these muffins your own. Throw in some raisins, dried cranberries, or even chopped walnuts for extra flavor and texture. Or, if you’re feeling a little naughty (like me, sometimes!), add some chocolate chips. Go wild!
Ingredients for Moist Greek Yogurt Zucchini Muffin
Alright, let’s gather our goodies! Here’s what you’ll need to make the magic happen. Don’t skimp on the good stuff!
- 1 large zucchini (1 cup shredded, remove excess liquid): Seriously, don’t forget to squeeze out that extra water! It makes all the difference.
- ¾ cup white whole wheat flour: I love the nutty flavor it gives, but all-purpose works in a pinch.
- 4 Tablespoons Stevia Blend: Adjust this to your liking, sweetness is a personal thing!
- 2 Tablespoons sugar: A little bit of the real deal helps with browning and flavor.
- ¼ teaspoon baking powder: This gives them a nice little lift.
- ¼ teaspoon baking soda: Works with the baking powder to create the perfect texture.
- ¼ teaspoon salt: Just a pinch to balance the sweetness.
- ¼ teaspoon ground cinnamon: Because everything’s better with cinnamon, right?
- 1 large egg, beaten: Gotta bind it all together!
- ¼ cup non-fat Greek yogurt: My secret weapon for extra moisture and protein!
- ¼ cup Optional: raisins, dried cranberries, walnuts, or chocolate chips: Okay, maybe not *optional*. Choose your adventure!
How to Make Moist Greek Yogurt Zucchini Muffin: Step-by-Step Instructions
Alright, let’s get baking! Follow these steps, and you’ll be enjoying warm, delicious muffins in no time. Don’t worry, I’ll walk you through it. Even if you’re a baking newbie, I promise you can do this!
Preparing the Zucchini
First things first: the zucchini! Grab that big green veggie and give it a good wash. Now, shred it using a box grater – medium-sized holes are perfect. You should end up with about a cup of shredded zucchini. Here’s the super important part: zucchini is watery stuff. Place the shredded zucchini in a clean kitchen towel or some paper towels and squeeze, squeeze, squeeze! Get as much of that excess liquid out as you can. Trust me, this is KEY to avoiding soggy muffins. Nobody wants soggy muffins!
Combining Dry and Wet Ingredients
Okay, time to mix things up! In a large bowl, whisk together the white whole wheat flour, Stevia Blend, sugar, baking powder, baking soda, salt, and cinnamon. Make sure there aren’t any big lumps of flour hanging around. In a separate bowl, whisk together the beaten egg and Greek yogurt. Now, pour the wet ingredients into the dry ingredients and stir until *just* combined. Don’t overmix! A few streaks of flour are totally fine. Overmixing leads to tough muffins, and we’re going for tender and moist here. Gently fold in that squeezed zucchini. And now, the fun part: your mix-ins! Toss in those raisins, cranberries, walnuts, or chocolate chips (or a little of everything!) and fold until they’re evenly distributed throughout the batter.
Baking Your Moist Greek Yogurt Zucchini Muffin
Before you even *think* about starting the batter, preheat your oven to 350°F (175°C). This is crucial! Line a muffin tin with paper liners or grease it really well. I usually use a little cooking spray. Fill each muffin well about two-thirds full. Don’t overfill them, or they’ll overflow and make a mess. Pop the muffin tin into the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them! Ovens can be a little temperamental. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. And that’s it! You’ve just made your own batch of delicious, moist Greek Yogurt Zucchini Muffins. Enjoy!
Tips for the Best Moist Greek Yogurt Zucchini Muffin
Want to take your muffins from good to *amazing*? Trust me, I’ve made my share of muffin mishaps, so I’ve learned a few tricks along the way!
First, don’t skip squeezing the zucchini! Seriously, it’s the biggest mistake people make. Too much moisture = soggy muffins. Also, be careful not to overmix the batter. A few streaks of flour are fine. Overmixing develops the gluten and makes them tough. Finally, let them cool *completely* before you dig in. I know, it’s hard, but it’s worth it! They taste even better once they’ve had a chance to set.
Ingredient Notes and Substitutions for Your Moist Greek Yogurt Zucchini Muffin
Okay, let’s talk swapsies! Don’t have *exactly* what I listed? Don’t sweat it! Baking should be fun, not stressful. Here’s the lowdown on a few smart substitutions for your moist Greek Yogurt Zucchini Muffin.
Out of white whole wheat flour? All-purpose flour works just fine, but you might lose a *tiny* bit of that nutty flavor. No Stevia Blend? Honey or maple syrup are great choices, but you might need to adjust the amount a bit – start with a couple of tablespoons and taste as you go. And if you’re fresh out of Greek yogurt, sour cream will do the trick! Just remember it will change the flavor slightly.
Storing Your Moist Greek Yogurt Zucchini Muffin
Alright, you’ve baked these beauties, now what? For short-term storage, pop your moist Greek Yogurt Zucchini Muffins in an airtight container – they’ll stay fresh for 3-4 days. Wanna keep ’em longer? Wrap each muffin individually in plastic wrap, then toss ’em in a freezer bag. They’ll be good for about 2 months! To reheat, just zap one in the microwave for a few seconds or let it thaw on the counter. Easy peasy!
Frequently Asked Questions About Moist Greek Yogurt Zucchini Muffin
Got questions? I’ve got answers! Here are some of the most common things people ask me about these moist Greek Yogurt Zucchini Muffins. Don’t be shy – baking’s all about learning!
Can I use regular flour instead of white whole wheat flour?
Yep, absolutely! All-purpose flour works just fine in these muffins. You might notice a *slightly* different texture – maybe a tad less nutty – but they’ll still be delicious. I just like the added fiber from the whole wheat!
Can I reduce the sugar in these muffins?
Totally! I’m all about adjusting sweetness to your liking. You can definitely cut back on the Stevia Blend and sugar. Just remember that sugar does more than just add sweetness – it also helps with browning and moisture. So, if you reduce it too much, you might need to adjust the baking time slightly.
How long do these muffins stay fresh?
If you store them properly, these moist Greek Yogurt Zucchini Muffins will stay fresh for 3-4 days at room temperature. Just pop them in an airtight container. Or, for longer storage, freeze them! They thaw beautifully.
Can I add chocolate chips to these muffins?
Um, YES! Are you even serious? Of course, you can add chocolate chips! I mean, who *doesn’t* love chocolate chips? I usually throw in about 1/4 cup, but you do you. Dark chocolate, milk chocolate, white chocolate – go wild!
Can I make these muffins vegan?
Okay, making these moist Greek Yogurt Zucchini Muffins vegan takes a little more tweaking, but it’s definitely doable! You’ll need to swap out the egg for a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes to thicken). And use a plant-based yogurt instead of Greek yogurt. Happy baking!
Estimated Nutritional Information Disclaimer
Okay, so here’s the deal. I’ve included some estimated nutritional information for these moist Greek Yogurt Zucchini Muffins, but it’s just that – an *estimate*. The exact calories, carbs, protein, etc., can vary *a lot* depending on the specific brands you use and any substitutions you make. So, don’t take it as gospel, okay? If you’re following a super strict diet, I always recommend calculating the nutrition yourself using your specific ingredients. Just sayin’!
Try this Moist Greek Yogurt Zucchini Muffin Recipe Today
So, what are you waiting for? Seriously, these moist Greek Yogurt Zucchini Muffins are calling your name! Give this recipe a try – you won’t regret it. And hey, if you make them, I’d *love* to hear what you think! Leave a comment below and let me know how they turned out. Or, better yet, snap a pic and share it on social media! Don’t forget to tag me!
Print
Moist Greek Yogurt Zucchini Muffin: Ditch the Dry, Bake 10
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
These moist Greek Yogurt Zucchini Muffins are a healthy and delicious treat. They are easy to make and can be customized with your favorite mix-ins.
Ingredients
- 1 large zucchini (1 cup shredded)
- ¾ cup white whole wheat flour
- 4 Tablespoons Stevia Blend
- 2 Tablespoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg, beaten
- ¼ cup non-fat Greek yogurt
- ¼ cup Optional: raisins, dried cranberries, walnuts, or chocolate chips
Instructions
- Preheat oven to 350 °F.
- Shred zucchini, remove excess liquid, and measure 1 cup.
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
- Stir egg and yogurt into the dry mix.
- Add zucchini shreds and stir to combine.
- Fold in optional mix-ins.
- Fill muffin tin wells about ⅔ full.
- Bake for 20-25 minutes until firm and lightly browned.
- Cool for 5 minutes, then remove to a wire rack to cool further.
Notes
- Sweetener: Adjust sweeteners to taste.
- Storage: Store muffins in an airtight container for 3-4 days.
- Freezer: Wrap muffins individually and store for about 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 85kcal
- Sugar: 5g
- Sodium: 158mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0.003g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg
