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Greek Yogurt Zucchini Muffins

Greek yogurt zucchini muffins that bake into extra-moist, pillowy muffins with tender crumb from full-fat Greek yogurt. Grated zucchini flecks and a light golden top deliver a gentle spring when pressed.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
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, so the batter can go in right after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined, with no visible spice clumps.
Mix wet ingredients
  1. In a separate bowl, beat eggs, granulated sugar, plain Greek yogurt (full fat), vegetable oil, and vanilla extract until smooth and creamy, with a glossy batter base.
Combine batter
  1. Stir the wet mixture into the dry ingredients until just combined; the batter will be thick, with streaks disappearing but no overmixing.
  2. Fold in grated zucchini until the flecks are evenly distributed throughout the thick batter.
Bake
  1. Divide batter evenly among the muffin cups, filling each ¾ full to encourage tall, tender tops.
  2. Bake for 18–20 minutes at 350°F until lightly golden and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 5 minutes, then transfer muffins to a wire rack so they finish setting without steaming.

Notes

For the best extra-moist texture, squeeze the grated zucchini very well to avoid watery batter. Store airtight in the fridge up to 4 days; freeze up to 2 months. For a lower-sugar option, replace the granulated sugar with an equal-measure sweetener designed for baking (check package for 1:1 swaps).