13 Tender Fluffy Yogurt Muffins That Stay Fresh for Days

You know that craving for a muffin that’s tender, not dry, and still soft two days later? These recipes lean on yogurt for fat and moisture so each bite stays fluffy and fresh. I tested simple swaps and flavor combos so you can grab a muffin that fits breakfast, snack, or coffee breaks.

This collection features 13 Tender Fluffy Yogurt Muffins That Stay Fresh for Days, from classic vanilla to seasonal fruit and spice versions. Each recipe gives exact measurements, oven times, and clear troubleshooting tips. You’ll find easy make-ahead notes and storage tips so your batch keeps well.

Whether you bake for a busy week, a brunch crowd, or a cozy afternoon, you’ll find a yogurt muffin that feels homemade but foolproof. Grab your favorite muffin tin and a jar of yogurt. Let’s get baking and keep those muffins soft for days.

1. Classic Tender Fluffy Yogurt Muffins That Stay Fresh for Days

This classic recipe highlights the simple magic of yogurt. Flavor is mild, sweet, and buttery. Texture is tender with a fine crumb that holds moisture for days.

It’s perfect for weekday breakfasts and lunchboxes. If you love plain muffins that pair with coffee, you'll reach for this one constantly. Expect a warm, slightly tangy aroma when they come from the oven.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/2 cup melted unsalted butter, cooled
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon (optional, room temperature)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease cups.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl until blended.
3. In another bowl, combine Greek yogurt, eggs, melted butter, vanilla, and lemon zest. Whisk until smooth.
4. Fold wet into dry with a spatula. Mix just until flour streaks disappear. Batter will be thick and slightly lumpy.
5. Divide batter among 12 cups, filling each about 3/4 full.
6. Bake 18–21 minutes, or until tops are golden and a toothpick comes out with a few moist crumbs.
7. Let muffins cool in pan 5 minutes, then transfer to a wire rack to cool completely.
8. Store cooled muffins in an airtight container at room temperature up to 3 days, or refrigerate to extend freshness.

How to Serve It

Serve warm with a pat of butter or a drizzle of honey. Top with a light dusting of powdered sugar for brunch. Pair with coffee or black tea. Store in a container with a paper towel to absorb excess moisture. For make-ahead, freeze cooled muffins in a freezer bag up to 3 months. Thaw at room temperature or reheat briefly in a low oven.

2. Blueberry Tender Fluffy Yogurt Muffins That Stay Fresh for Days

Bursting with fresh blueberries, these muffins are juicy and light. Yogurt keeps crumb moist while berries add pops of color and tartness.

They’re a classic for brunch or a picnic. The sweet-tart contrast works great with yogurt’s tang. Kids and weekend bakers will both love them.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour

Instructions

1. Preheat oven to 375°F (190°C). Line 12 muffin cups or grease wells.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk yogurt, eggs, oil, and vanilla until smooth.
4. Fold wet into dry until combined.
5. Gently fold in flour-coated blueberries to prevent sinking.
6. Spoon into muffin cups, filling 3/4 full.
7. Bake 20–24 minutes, or until tops are golden and a toothpick is clean except for moist blueberry.
8. Cool in pan 5 minutes, then transfer to a rack.
9. Store in a single layer in an airtight container at room temperature 2–3 days.

How to Serve It

Top with a smear of lemon curd or Greek yogurt. Garnish with extra berries and mint. Pair with chilled milk or iced tea. Keep muffins cool if your kitchen is warm to prevent berry leakage. Freeze extras individually wrapped and reheat briefly.

3. Lemon Poppy Tender Fluffy Yogurt Muffins That Stay Fresh for Days

Citrus and poppy seeds add zesty crunch to a soft, yogurt-rich crumb. The lemon flavor wakes up the senses without overpowering.

These feel bright for spring mornings. They’re great with brunch salads or afternoon tea. The glaze seals in moisture and gives a shiny finish.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/2 cup unsalted melted butter, cooled
• Zest and juice of 1 large lemon
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. Mix yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
4. Fold wet into dry until just combined.
5. Fill muffin cups 3/4 full.
6. Bake 18–22 minutes, or until a toothpick shows a few moist crumbs and edges are light golden.
7. Cool 5 minutes in pan, then move to a rack.
8. For glaze, whisk 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over cooled muffins.
9. Let glaze set 10–15 minutes before storing.

How to Serve It

Plate with extra lemon slices and a few poppy seeds on top. Serve with herbal tea or a citrusy cocktail. Store at room temperature in an airtight container for 2–3 days. For longer freshness, refrigerate and bring to room temperature before serving.

4. Banana Honey Yogurt Muffins (Tender Fluffy Yogurt Muffins That Stay Fresh for Days)

Ripe banana and honey create natural sweetness and moistness. Yogurt adds tang and keeps crumb pillowy. These muffins feel cozy and lightly caramelized.

They’re perfect for using up spotty bananas and making breakfast ahead. Lovers of banana bread will adore the muffin form and soft texture.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 2 large)
• 1/2 cup plain Greek yogurt (room temperature)
• 1/4 cup honey
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and line 12 muffin cups.
2. In a bowl, whisk flour, sugars, baking powder, baking soda, and salt.
3. Stir mashed bananas, yogurt, honey, oil, egg, and vanilla until smooth.
4. Fold wet into dry until combined, but don’t overmix.
5. Spoon batter into liners, filling each 3/4 full.
6. Bake 18–22 minutes, or until tops are golden and a toothpick is clean.
7. Cool in pan 5 minutes, then transfer to a rack to cool completely.
8. Store in an airtight container with a paper towel to absorb humidity for up to 3 days.

How to Serve It

Spread with peanut butter or extra honey. Sprinkle with chopped walnuts for crunch. Pair with latte or chai. For make-ahead, freeze cooled muffins individually. Thaw in the microwave for 20–30 seconds.

5. Chocolate Chip Yogurt Muffins

Semi-sweet chips melt into pockets within a tender yogurt muffin. The crumb stays soft and rich without being heavy. It's a crowd-pleasing treat.

Great for kids’ lunches or weekend treats. The yogurt balances richness and keeps the muffin moist for days.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat oven to 375°F (190°C). Prepare muffin tin.
2. Combine flour, sugar, baking powder, baking soda, and salt.
3. Whisk yogurt, eggs, oil, and vanilla in a separate bowl.
4. Stir wet into dry until almost combined.
5. Fold in chocolate chips.
6. Fill cups 3/4 full and sprinkle extra chips on top.
7. Bake 18–22 minutes until golden and a toothpick shows moist crumbs.
8. Cool in pan 5 minutes, then remove to rack.
9. Store in airtight container at room temperature 2–3 days, or refrigerate to keep chips firm.

How to Serve It

Serve warm so chips are gooey, or let cool for neater slices. Add a dusting of powdered sugar for presentation. Pair with cold milk or espresso. Keep muffins in single layers to avoid smudging. Freeze extras separate with parchment.

6. Cinnamon Streusel Yogurt Muffins

Cinnamon and brown sugar streusel add crunchy contrast to a soft, yogurt-rich interior. The aroma of toasted cinnamon fills the kitchen.

Ideal for weekend brunch or a cozy morning. The streusel keeps a crisp top while the interior remains soft for days.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• For streusel: 1/2 cup brown sugar, 1/3 cup cold unsalted butter (cubed), 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375°F (190°C) and line 12-muffin tin.
2. Make streusel: rub cubed cold butter into brown sugar, flour, and cinnamon until crumbly. Chill briefly.
3. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Whisk yogurt, eggs, oil, and vanilla until smooth.
5. Fold wet into dry until combined.
6. Fill muffin cups 3/4 full and top with 1–2 tablespoons streusel.
7. Bake 20–24 minutes, until tops are golden and streusel looks crisp.
8. Cool in pan 5 minutes, then transfer to rack.
9. Store in airtight container; add fresh streusel before serving if you prefer extra crispness.

How to Serve It

Serve with a smear of softened butter or whipped cream. Pair with spiced coffee or chai. For a cozy touch, warm briefly before serving. Store covered at room temperature up to 3 days; refrigerate to keep streusel firm longer.

7. Apple Cinnamon Yogurt Muffins (Tender Fluffy Yogurt Muffins That Stay Fresh for Days)

Chunks of apple add texture and gentle sweetness to a soft, yogurt muffin. Cinnamon and a hint of brown sugar give autumnal warmth. The yogurt keeps everything tender.

These are excellent for school lunches or brunch platters. If you love fall flavors, you'll bake these often.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1 cup peeled, diced apple (about 1 large apple)

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup tin.
2. Whisk flour, sugars, baking powder, baking soda, salt, and cinnamon.
3. Mix yogurt, eggs, and oil until smooth.
4. Fold wet into dry until mostly combined.
5. Gently fold in diced apple.
6. Fill muffin cups 3/4 full.
7. Bake 20–24 minutes until a toothpick is clean and tops are golden.
8. Cool 5 minutes in pan, then move to rack.
9. Store at room temperature up to 3 days, or refrigerate to keep apples crisp.

How to Serve It

Top with a light sprinkle of cinnamon sugar. Pair with hot cider or black coffee. Serve warm to highlight apple aroma. Store in airtight containers; reheat for 10–15 seconds in microwave to freshen.

8. Cranberry Orange Yogurt Muffins

Tangy cranberries and fresh orange make these muffins bright and fresh. Yogurt gives a creamy base, making each bite tender and slightly zesty.

Perfect for holiday brunch or a bright breakfast. The orange note pairs well with the tart berries for a lively flavor.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• Zest and juice of 1 orange
• 1 1/4 cups fresh or frozen cranberries (if frozen, do not thaw)

Instructions

1. Preheat oven to 375°F (190°C) and grease or line 12 cups.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Combine yogurt, eggs, oil, orange zest, and orange juice.
4. Fold wet into dry until just combined.
5. Fold in cranberries gently.
6. Fill cups 3/4 full.
7. Bake 20–25 minutes, until tops are golden and a toothpick is clean.
8. Cool on rack 5 minutes, then remove from pan.
9. For glaze, whisk 1/2 cup powdered sugar with 1–2 teaspoons orange juice and drizzle.

How to Serve It

Garnish with a thin orange twist or extra cranberries. Great with hot cocoa or tea. Keep muffins in airtight container for 2–3 days. Freeze for longer storage, then thaw and warm before serving.

9. Pumpkin Spice Yogurt Muffins

Pumpkin puree and warm spices create a cozy, moist muffin. Yogurt keeps crumb tender and adds a subtle tang.

These are a seasonal favorite for breakfast or dessert. They stay soft and fragrant for days.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup plain Greek yogurt (room temperature)
• 1/3 cup vegetable oil
• 2 large eggs (room temperature)

Instructions

1. Preheat oven to 375°F (190°C) and line 12 cups.
2. Whisk flour, sugars, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin puree, yogurt, oil, and eggs until smooth.
4. Fold wet into dry until just combined.
5. Fill muffin cups 3/4 full and sprinkle a little cinnamon sugar on top.
6. Bake 20–24 minutes, or until tops spring back and a toothpick is clean.
7. Cool 5 minutes in pan, then transfer to a rack.
8. Store airtight at room temperature for 2–3 days, or refrigerate.

How to Serve It

Serve with whipped cream or maple butter. Pair with pumpkin spice latte or black coffee. Freeze after cooling for longer storage. Warm briefly before serving to revive aroma.

10. Lemon Blueberry Yogurt Muffins (Tender Fluffy Yogurt Muffins That Stay Fresh for Days)

Citrus and blueberries are a classic combo. Yogurt balances the brightness for a soft, airy crumb. Each bite is juicy and tangy.

Great for brunch or a sunny breakfast. The lemon keeps flavors vivid and helps muffins stay fresh longer.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• Zest and juice of 1 lemon
• 1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour

Instructions

1. Preheat oven to 375°F (190°C) and prepare a 12-cup tin.
2. Mix flour, sugar, baking powder, baking soda, and salt.
3. Whisk yogurt, eggs, oil, lemon zest, and lemon juice.
4. Fold wet into dry until combined.
5. Fold in floured blueberries gently.
6. Fill cups 3/4 full and bake 20–24 minutes, until golden and a toothpick is clean.
7. Cool 5 minutes, then remove to a rack.
8. Optional glaze: whisk 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle.
9. Store in airtight container for up to 3 days; refrigerate to extend freshness.

How to Serve It

Top with lemon glaze and extra berries. Pair with Earl Grey tea or iced coffee. Keep muffins in a cool spot to prevent berries from breaking down. Freeze if you won’t eat them within three days.

11. Honey Almond Yogurt Muffins

Honey and almond provide nutty sweetness and a delicate crunch. Yogurt keeps crumb moist and silky. Sliced almonds toast beautifully on top.

These muffins are refined enough for tea, yet simple for everyday. The almond aroma is comforting and mild.

Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1 teaspoon almond extract
• 1/3 cup sliced almonds (plus extra for topping)

Instructions

1. Preheat oven to 375°F (190°C) and line 12 muffin cups.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Whisk yogurt, eggs, oil, honey, and almond extract until smooth.
4. Fold wet into dry until just combined.
5. Stir in sliced almonds.
6. Fill cups 3/4 full, and top with extra almonds.
7. Bake 18–22 minutes, until golden and a toothpick is clean.
8. Cool 5 minutes in pan, then transfer to rack.
9. Store in airtight container at room temperature 2–3 days.

How to Serve It

Drizzle with a little warm honey before serving. Pair with green tea or café au lait. Toast a few almonds and sprinkle on top just before serving for extra crunch. Freeze extras individually.

12. Savory Herb Yogurt Muffins with Cheese

These savory muffins pair sharp cheese with fresh herbs. Yogurt keeps them tender while adding a slight tang. They’re golden and savory with a moist crumb.

Great for brunch alongside eggs or soup. People who prefer savory snacks will love these. They maintain texture for days when stored well.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated sharp cheddar
• 2 tablespoons chopped fresh chives
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/4 cup milk
• 1/4 cup melted unsalted butter, cooled

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup tin.
2. Combine flour, baking powder, baking soda, salt, and pepper.
3. Stir in cheddar and chives.
4. Whisk yogurt, eggs, milk, and melted butter.
5. Fold wet into dry until combined.
6. Fill cups 3/4 full and top with a pinch of extra cheese.
7. Bake 18–22 minutes, until golden and a toothpick is clean.
8. Cool 5 minutes in pan, then remove to rack.
9. Store in airtight container in the fridge up to 4 days; warm before serving.

How to Serve It

Serve warm with butter or herb butter. Pair with tomato soup or a green salad for lunch. Refrigerate if not eaten within two days. Reheat in oven or toaster oven to re-crisp the top.

13. Double Chocolate Yogurt Muffins

For chocolate lovers, these muffins are rich yet light. Cocoa plus extra chips give intense flavor without dryness. Yogurt keeps crumb tender and moist.

Perfect as dessert or a mid-afternoon treat with coffee. They stay soft for days when stored properly.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup tin.
2. Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Whisk yogurt, eggs, oil, and vanilla until smooth.
4. Fold wet into dry until combined.
5. Stir in chocolate chips.
6. Fill cups 3/4 full and bake 18–22 minutes, until a toothpick shows moist crumbs.
7. Cool in pan 5 minutes, then transfer to rack.
8. Optional: melt 1/4 cup chocolate with 1 teaspoon butter and drizzle on top.
9. Store in airtight container at room temperature 2–3 days, or refrigerate to keep ganache firm.

How to Serve It

Serve with cold milk or café mocha. Top with extra chocolate shavings or a dusting of cocoa powder. For special occasions, add a dab of whipped cream. Freeze individually and thaw before reheating.

These 13 recipes cover classics, seasonal picks, fruity options, and savory twists so you can bake for any occasion. Each uses yogurt to keep crumb tender and moist so your batch stays soft days later. Pin the ones you love and try a new flavor each week. Which flavor will you bake first? Share your photos with friends or save this list for easy weekend baking — your kitchen will smell wonderful.