Easy Whole Wheat Yogurt Muffins – With Raisins!

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Bake a batch of these easy Whole Wheat Yogurt Muffins — made from scratch with real, wholesome ingredients like whole wheat flour, yogurt, and brown sugar. Perfect for a healthy breakfast or snack!

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We’re big muffin fans around here — blueberry, pumpkin, and now these Whole Wheat Yogurt Muffins are all major favorites! Muffins are my go-to on crazy weekday mornings because they’re so easy, and one batch usually covers breakfast for two days. Total win, right?

There’s just something about a warm, homemade muffin that feels extra comforting — especially when it’s made with real ingredients you can feel good about. The yogurt adds some extra protein, and the whole wheat flour brings a little more fiber and goodness to the table. These muffins are naturally sweetened, super simple to whip up, and perfect for breakfast or snacking anytime. I think you’re going to love them as much as we do!

Why You’ll Love These Whole Wheat Yogurt Muffins

• Made with whole real foods
• Sweetened with just the right amount of brown sugar
• Moist and tender thanks to the yogurt
• Quick to mix together — just one bowl!
• Perfect for meal prepping breakfast or snacks

Ingredients You’ll Need

• Yogurt – Adds a boost of protein! I like to use plain organic greek yogurt – non-fat or full-fat is up to you.
• Brown Sugar – Just the right amount to sweeten! Organic is a must for me.
• Whole Wheat & All-Purpose Flour – Brings extra fiber, vitamins, and a satisfying, hearty texture. I always buy my flour organic and unbleached, trying to avoid all of the chemicals that conventional wheat is sprayed with.
• Salt & Baking Soda – The salt enhances the flavor and the baking soda helps give them the added rise.
• Eggs – So many great benefits of eggs nutritionally, but also they add moisture and help hold everything together.
• Raisins – If you don’t like raisins you could skip this addition, or you could swap them out for your favorite dried fruit.
• Turbinado Sugar – Optional for topping – but so good!

Step-by-Step Instructions

1. Preheat the oven to 350°F.
2. Mix all the ingredients together in a large bowl.
3. Spoon the batter into a greased or lined muffin tin. These SILICONE MUFFIN TINS are my favorite – no greasing needed!
4. Top with Turbinado Sugar.
5. Bake for 25–30 minutes or until a toothpick inserted comes out clean. You don’t want to over bake as they will be dry.
6. Let cool slightly before serving.

Tips for the Best Muffins

• Don’t overmix the batter — it keeps the muffins tender.
• Use room temperature yogurt and eggs for best texture.
• Feel free to customize by adding chopped nuts, cinnamon, or different dried fruits.

How to Store

• Store muffins in an airtight container at room temperature for up to 3 days.
• Freeze for longer storage — just thaw overnight when ready to enjoy!

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen