clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
5 Fruity muffins stacked with mixed dried fruit on the side

Healthier Whole Wheat Greek Yoghurt Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author:
  • Prep Time: 15 minutes
  • Resting Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 41 minutes
  • Yield: 12 1x
  • Category: Cake, Cupcakes, Cookies and Tarts


Units Scale
  • 1 1/4 cups whole wheat flour
  • 1 cup Easy Blend (Robin Hood) all-purpose flour [regular all-purpose will also work]
  • 1/2 cup (125 ml) Berry sugar [granulated sugar will be fine]
  • 2 tsp (10 ml) baking powder
  • 1/4 tsp (1.5 ml) baking soda
  • 1/4 tsp (1.5 ml) salt
  • 1 tsp (5 ml) caraway seed (Optional – I am not fond of caraway see so omitted it)
  • 1 large room-temperature Egg
  • 1 cup (250 ml) room temperature 1 % or non-fat milk
  • 1/4 cup (1/2 stick / 56.5 gram) melted and cooled to room temperature unsalted butter
  • 1/4 cup 2% or non-fat room temperature Greek yogurt [I used Vanilla flavored}
  • 3/4 cup dried currants [I used dried cake mix]
  • 2 tablespoons sparkling sugar for dusting over the top, although I use Berry Sugar


  1. Preheat oven to 400F / 205C.
  2. You can either very generously grease a regular 12-cup muffin tin with non-stick spray or use cupcake liners as I did and usually prefer to use, as it’s less fuss.
  3. Measure out the fruit and cover it up with boiling water and let it sit on the countertop for later use.
  4. Mix the dry ingredients: whole wheat, all-purpose, sugar, baking powder, baking soda, salt, and caraway seed (if you use it).
  5. In another bowl, whisk the egg, milk, cooled melted butter, and yogurt.
  6. Drain the water from the fruit. I poured it into a tea strainer and let the water run through. Try to get rid of as much of the excess water as possible.
  7. Drop the fruit mixture on the dry ingredient mixture and lightly mix it through to cover the fruit with flour.
  8. Make a well in the flour and fruit mixture and pour out the wet ingredients and mix until combined and no flour visible, but do not overmix.
  9. Use a scoop and divide the mixture into the muffin cups and if you like add some sugar on top (but optional).
  10. If you have colored crystal sugar it will add a nice touch to the top.
  11. Unfortunately, I did not have any, so I added a light dusting of Berry Sugar.
  12. Bake the muffins for Β±16 minutes (oven dependant), or until a cake tester when inserted in the center comes out clean and has a nice brown top.
  13. Remove the muffin tray from the oven and leave it on a wire rack for the muffins to cool.
  14. If you do not use cupcake holders and are baked directly in the cupcake tin, rather let them sit in the pan for 5-10 minutes before removing them from the wire rack.


  • Serving Size: a
  • Calories: 176
  • Sugar: 14
  • Sodium: 38
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 24
Recipe Card powered byTasty Recipes