A Guide to Delicious & Healthy Muffins

If there is one thing that goes nicely with a cup of coffee, it’s a delicious muffin. There are so many options for muffins, and they make the perfect choice whether you are looking for a quick breakfast, a pick-me-up in the afternoon, or a snack to put in your children’s lunchboxes.

The only problem with muffins is that they often can be full of sugar and aren’t exactly healthy. However, I have discovered a recipe that is not only delicious but healthier than usual muffin recipes.  This recipe below is very adaptable and I’ll show you the different things that you can do with it. I’ll start with the chocolate chip yogurt muffin and then I’ll tell you the different things I have done with them.

Benefits of Yogurt Muffins

There are a variety of reasons why these muffins are one of my go-to recipes.

• Healthier than Usual – One of the best things about these muffins, no matter which version you use, is that they are healthier. They are lower in sugar than the muffins that you can buy in the store.
• They Contain Protein – Another great benefit of the muffins is, due to the Greek yogurt, each muffin contains protein. This helps you stay fuller longer.
• They Don’t Taste Healthy – If you give a child one of these muffins, even if they are picky, chances are that they are going to love eating them. They taste like an indulgence.
• They can be Made Gluten Free- Even people who have celiac disease or who are gluten intolerant can enjoy these delicious muffins.
• They’re Perfect for Any Occasion – No matter when you want to eat these muffins, they make a great treat. Eat them for breakfast, have them for brunch, put them in lunchboxes, or use them for a treat any time.

Notes for Muffins

• Although these muffins aren’t overly sweet, you can cut the sugar to just ½ cup and reduce your butter to just 2 tablespoons.
• You can also lower the amount of carbs in it by swapping the sugar for something like Splenda.
• Refrigerate your muffins for 3-4 days.
• For freezing the muffins, put your cooled muffins in freezer bags for as long as 30 days. Soften the frozen muffin in increments of 30 seconds or allow the muffin to to thaw for 2 to 3 hours on your counter.
• The muffins can be made gluten-free by using Cup4Cup.

Ingredients for Chocolate Chip Yogurt Muffins

• Cooking spray
• 1 ¾ cups of cake flour *see note below if you can’t find cake flour*
• ½ teaspoon of baking soda
• 3 tablespoons of room-temperature unsalted butter
• 2/3 cup of sugar
• 2 large eggs
• ½ teaspoon of vanilla extract
• 10 ounces fat-free Greek yogurt
• 9 tablespoons of semi-sweet chips

Instructions

• Preheat your oven to 375 and light your muffin tin. Spray them with the cooking spray
• Mix your baking soda and flour in your medium bowl using a whisk.
• In a big bowl with your hand mixer, cream and mix your sugar and butter on the medium setting. Do this for around 2 minutes.
• In your small bowl, beat your eggs and vanilla, then add it to the bowl that has your sugar and butter mixture.
• Mix your yogurt, and then the flour. Mix it on low for one minute until it’s combined.
• Using your spatula, fold in your chocolate chips. Spoon it into your liners until they’re around ¾ filled. Ice cream scoops are great for doing this.
• Bake the muffins at 375 for around 16 – 18 minutes. They’ll be done when the toothpick is clean when it comes out.
• Allow the muffins to cool before you eat them.

Cake Flour Substitute

Cake flour can sometimes be hard to find, or it can be expensive if you don’t use it a lot. So, here is how to make your own cake flour when you can’t find it or you don’t want to go out and buy it.

Ingredients

• 14 Tablespoons of spooned & levelled (all-purpose flour (spooned & leveled)
• 2 Tablespoons of cornstarch

Directions

• Sift the flour and the cornstarch with each other in a big bowl. This should be done so that your mixture is sifted twice. This will mix your ingredients and aerate it so that its consistency is like true cake flour.
• Measure (spooning and leveling) one cup from your mixture. You’re going to have around a cup of it anyway. However, sometimes the process of sifting can make more since air is added.
• Now you have a cup of cake flour that can be used in your muffin recipe. Repeat this as needed so you have enough. It’s best to do it on a cup-by-cup basis. You can always store the excess.

Now that you know how to make chocolate chip yogurt muffins, I’ll tell you other variations that I have made with success.

Blueberry Muffins

For blueberry muffins, I used frozen blueberries and blueberry-flavored Greek yogurt. Because the yogurt is sweet, I reduced the sugar in them. Coat your blueberries in flour so that they won’t sink to the bottom of the muffins.

Peach Muffins

These are delicious and make a great treat for the summertime. With these, I also used frozen fruit, but I cut up the peaches. I also used peach Greek yogurt.  They are one of my family’s favorite muffins.

Chocolate Raspberry Muffins

For this recipe, I used frozen raspberries and Dannon Light + Fit Raspberry Chocolate Greek Nonfat Yogurt Cup. If I made them again, I might try adding in some unsweetened cocoa as well to give it a bit of an extra chocolate flavor.

Tropical Muffins

Looking for something a bit more tropical? Use either a plain or vanilla-flavored Greek yogurt and add some coconut and pineapple to the batter.

What Coffees go Best with These Muffins?

Although we believe that any of our coffees will go best with these muffins, here are some combinations that you can try to see how they work.

Breakfast Blend – Try this coffee when you are enjoying one of these muffins for breakfast or brunch.

Mexican Chocolate – We recommend drinking this with either the chocolate chip or the chocolate raspberry muffins. This will help bring out the flavor of the chocolate in the muffins.

French Vanilla – This would taste delicious with peach, blueberry, or tropical muffin recipes.

Colombia – We believe that this coffee will go perfectly with any of these muffin recipes.

Now that we have talked about cake muffins, I’m going to discuss another type of muffin that I love to make. These muffins are a bit different, but they are really handy when you want a quick, healthy snack.

Egg Muffins

These muffins are so easy to make and they can be made with any type of ingredients that you like.

What you’ll need:

• 9 eggs
• Anything you want to add to them
• Muffin pan

The thing I love about this recipe is that it ensures that you have a quick, healthy breakfast (or snack) anytime you want.

Potential Ingredients:

• Cheese – cheddar, mozzarella, etc
• Broccoli
• Peppers (sweet or hot)
• Sausage
• Bacon
• Ham
• Lox
• Cream cheese

Instructions

• Preheat oven to 350
• Grease your muffin tin. You can use liners but if you do I suggest silicone rather than paper liners.
• Mix your eggs. When I make these, I use my food processor. It makes it very quick and easy to mix 9 eggs.
• Pour the eggs evenly into the 12 cavities
• Add your ingredients to the eggs.
• Bake the muffins until they are set. I check mine after 17 minutes.
• To freeze the muffins, allow them to cool and then flash freeze them before putting them into containers or freezer bags.
• To eat, defrost in the fridge and reheat or the microwave.

Thank you for reading about our healthy muffin recipes and please leave a comment and let us know if you have tried any of the variations of the muffins and how you like them! We are always glad to what our readers think of them!

Please keep coming back to our website, because we’ll be adding a lot more blogs and recipes for you to enjoy. If you would like to know more about our coffees or you have any questions, please feel free to send us a message. We’re always ready to help you with anything that you need!