Jacky’s Fruit and Yogurt Muffins

I was looking for yogurt and fruit muffins and came across Jacky’s. These were quite delicious and easy to make, even though I had to make substitutions for what I didn’t have. For example, I used turbinado sugar, vanilla yogurt (about 3/4 cup), unthawed (chopped) frozen fruit, and a splash of honey instead of vanilla. I was concerned the frozen fruit would make the muffins too wet, but to my surprise, they did not. The muffins were moist and had a touch of crispiness on the outside. I baked them for 20-22 mins. — Iris 9-8-2021

I really enjoyed these muffins. Not only are they tasty, but they are really easy and fast to make. I made some substitutions based on what I had on hand: I used whole wheat flour in place of all-purpose, maple syrup in place of sugar, and plain Greek yogurt. Since my yogurt was plain, I added additional flavorings to our tastes: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cardamom, 1/4 tsp salt, 1 1/2 tsps vanilla extract, 1/4 tsp almond extract, and 1 tbsp lemon juice. I really like that this is also a muffin recipe that’s very easy to tailor to what flavors/seasonings/extracts/berries you prefer. I will definitely make these again! Thank you for the recipe! (I got 16 muffins out of the recipe, and they only needed 23 minutes to bake.)

These muffins are absolutely DELISH!!! Yes, the batter is very dry, but I had used plain greek yogurt. Because it was so dry I added 1/8 c. half and half cream. I used 3 cups of frozen Saskatoon berries. Admittedly, I was very skeptical when putting the muffins in the pan because the batter was so dry. I sprinkled the top of the batter with ‘Sugar In the Raw’ crystals and baked as instructed. The 12 muffins turned out so good! Large, Moist, and Beautiful!!! I will use this recipe again for sure!!!

I was skeptical since the batter was so thick, but these turned out perfectly and were super yummy.

Best muffins ever I call these Cloud Muffins cause they taste like a pillowy cloud I’ve made them many times with not just blueberries but applesauce and apple pie filling and more they are delicious!

If you have extra yogurt that you need to use up quick then these are good but they aren’t the best muffins ever. The texture isn’t as good as a regular muffin. Still a handy recipe to have to avoid food waste. I’ll make these again someday when I have old yogurt.

Okay, so I did change some things: half WW flour, 1 T lemon juice plus zest, vanilla yogurt, as that was all I had, a bit of milk because the yogurt wasn’t enough. Jacky probably wouldn’t recognize this, but they are good! I was worried that I couldn’t get the dry ingredients to work in entirely without pureeing the raspberries, but even that worked itself out in the magic of baking. It’s clear, though, that I need new baking soda.

I made it yesterday and they were gone by tonight. I have to admit, I used half the amount of flour (on accident) and they came out so fluffy, obviously, everyone loved them. I used blueberry chobani yogurt (it has jelly on the bottom) and used raisins instead of blueberries. Today I put the right amount of flour, cherry chobani yogurt and dried cherries. You can’t go wrong with this recipe even if you alter it! Delicious!

I love this recipe. We found that you can use just plain yogurt, or even sour cream. It comes out the same. I also used 3 different kinds of fruit and it turned out amazing!

Its not right. Sticking to Wal-mart. These muffins does not come close.

I really like this recipe. It was easy to make. The muffins did look sort of flat when they came out of the oven, but were still cooked in the middle. My daughter enjoys eating them.

Add an extra egg to get all the dry ingredients incorporated.

Will definitely make again! I am in the process of making them for all the dad’s I know for Father’s Day. Make sure not to overstep the batter or the end result will be chewy. In fact, it is better to under stir and leave some “dry pockets.”

These are SUCH good muffins! I made them with frozen mixed fruit and they turned out amazingly well! The recipe made 12 regular size muffins and then 10 mini muffins. Super moist and low fat!

Made these with the kiddo. We used raspberry Greek yogurt and frozen cranberries. I had to add about 1/3-1/2 c of milk (almond coconut milk) because it was WAY too dry, but they turned out delicious. Moist, not too sweet, a good go to recipe for muffins. I’ll probably experiment with alternatives to the white sugar because I just don’t like having that much sweet when the fruits in there.

So stinking good!!!! I wanted them to be a little more healthy, so I used 1/2 and 1/2 white and whole wheat flour. So 1C all purpose flour and 1C whole wheat flour. I had previously frozen some Porter peaches this summer so I diced them up. Had between 1.5-2C of peaches, diced. I also used 1C whole milk vanilla yogurt. And 4T unsalted butter, melted. These may be the BEST muffins I’ve ever had. Keeping this recipe for eternity.

Very easy to make, and they look like a bakery muffin and so good and moist. I cut the sugar in half and always use vanilla yogurt with all fruit. My favourtite is when made with both blueberries and raspberries combined, made in mini loaf pans. I get 8 minis with this recipe. EDIT: This continues to be my “go to” muffin recipe. There are so many muffin recipes out there, but with that comes a lot of fails. This one is reliable! The variations are endless, and does well doing a half batch. I use Greek yogurt now, half the sugar, nutri flour and add a bit of almond milk if it looks too dry. The dryness depends on the brand of yogurt I use.

This recipe is simple and the muffins were awesome. When I noticed the batter was on the dry side, I added 1/4 cup of milk. Very nice!

These are great! Mainly because my boyfriend, who does not like muffins, ate three of them before I could say boo. I used raspberry yogurt and frozen strawberries (thawed and cut up a bit). I cut the recipe in half so I used an egg white. Wonderful quick recipe to make with stuff I keep on hand 🙂 Update: Made these again, I could only find a 6 oz cup of yogurt so I added a couple Tablespoons of half and half (because the batter was really very thick!). Convect baked at 350 and it took a little over 20 minutes. I got 15 muffins out of the batch.

My dad has blueberry patch and I make this recipe several times a year. I always get rave reviews.

Muffins turned out delicious – great recipe. I will certainly make them again when I have yogurt to use up.