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Greek Yogurt Zucchini Muffins

Greek yogurt zucchini muffins with extra-moist, pillowy texture from full-fat Greek yogurt and zucchini flecks throughout. Light golden tops spring back when pressed, with a tender crumb that stays soft.
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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
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
cinnamon
  • 1 tsp cinnamon
salt
  • 0.25 tsp salt
eggs
  • 2 eggs
granulated sugar
  • 0.5 cup granulated sugar
plain Greek yogurt (full fat)
  • 0.75 cup plain Greek yogurt (full fat)
vegetable oil
  • 0.25 cup vegetable oil
vanilla extract
  • 1 tsp vanilla extract
zucchini, grated and squeezed dry
  • 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.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined.
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.
Combine and fill
  1. Stir the wet mixture into the dry mixture until just combined, keeping the batter thick.
  2. Fold in zucchini, grated and squeezed dry so zucchini flecks are evenly distributed.
  3. Divide batter evenly among the muffin cups, filling each ¾ full for even domes.
Bake and cool
  1. Bake at 350°F for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 5 minutes, then transfer muffins to a wire rack so the tops stay tender.

Notes

Pro tip: squeeze the grated zucchini dry before adding to prevent soggy muffins and help keep the crumb pillowy. Store airtight in the refrigerator for up to 4 days; freeze in a sealed bag for up to 2 months and thaw overnight in the fridge. For a lighter version, use low-fat Greek yogurt (texture will be slightly less tender but still moist).