Reviewed: Aug. 14, 2005

I have tried countless muffin recipies, all which have been dry and dissapointing. These were a nice and yummy surprise! I used plain yogert - which was all I hand, and they turned out great. Give this recipe a try.

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Organic Val

Cooking Level: Expert

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Reviewed: May 3, 2005

Awesome recipe! Very easy, moist and yummy!! My muffin hating husband even liked them. I used banana strawberry yogurt, 2 chopped frozen bananas and a tin of strawberries. Topped it all off with toasted coconut. I found I had to bake them 5 minutes longer. I will be making these again and again.

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LISAMONIQUE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

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Reviewed: Apr. 24, 2005

So yummy! I used half whole wheat flour, and a Splenda mix for the sugar. Still turned out great. I made them with peach yogurt and diced strawberries and they were moist and flavorful. Will definitely make these again - there are so many ways to switch up the flavor!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Apr. 18, 2005

These muffins are amazing! I use less sugar and butter than it calls for and they are still perfect. These are a great way to use up strawberries in the summer, and they make a great banana muffin as well, especially with a berry yougurt.

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BEENANERS

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Reviewed: Oct. 27, 2004

LOVED THESE MUFFINS! I used blueberry yogurt and frozen blueberries (didn't need to thaw or rinse them), and put a topping of softened butter, brown sugar, and white sugar before I baked them like another reviewer suggested. They were PERFECT & AMAZING.

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APRILJEAN1

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Reviewed: Sep. 22, 2004

Wonderful texture, very moist and the flavor is great. The only thing I did different was I made up a mixture of brown sugar,regular sugar,chopped nuts and a little bit of butter and sprinkled on top of muffin just before I put into the oven. I have made many different types of muffins but these are going to the top of the list..better than most that I have bought in specialty stores...family loved them. Could use most any type of fruit but I would definately use same flavor yogart to add to the intensity of the flavor of finished muffin

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BLANGE

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Reviewed: Aug. 20, 2004

Great recipe and it's possible with so many different combinations.

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mtb

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Reviewed: Jul. 23, 2004

This recipe is SO FUN!!!! I have found that the best way to get a crunchy top is to use the custard style yogurt. My favorite way I have made this recipe is the use banana strawberry yogurt with a half cup sunflower seeds, half cup dried mixed fruit, half cup chopped almonds and hald cup milk chocolate chips (ok, maybe a little extra on the chips!!). I also added just a little milk and brown sugar. These muffins are AWESOME!! I am craving them right now thinking about it.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 13, 2004

great recipe! I tried a version with 1 cup whole wheat flour replacing 1 cup of white flour, used melted smart balance (no trans fats) spread instead of butter, honey vanilla yogurt, and instead of fruit I used 1 1/2 cups trail mix (enchanted forest mix). It was good and healthy for my 3 yr old - he loved them! This recipe is really neat because it is so versatile. Can't wait to try it with lemon yogurt and fresh blackberries...

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 1, 2004

Pretty wonderful muffins. I've tried this a few times, I think my favourite combo is lemon yogurt with fresh blueberries. Still haven't found a way to keep the tops crunchy like i like - i'll keep trying different things

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JAXSON

Cooking Level: Intermediate

Home Town: Woodstock, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Mar. 27, 2004

I used fat free vanilla yogurt. Used two cups of mixed frozen fruits. The bag had raspberries, strawberries, blueberries, and blackberries. Don't know how I did it, but I forgot to put any of the butter into the batter. The muffins came out pretty good. I don't think that the missing butter made much of a difference. The tops overflowed a whole lot and got huge (but everything cooked all of the way through). I didn't think that these were all that (except for them being so cheap and easy) but my husband really liked them and ate them all up rather quickly.

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MELAYA

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 26, 2004

These muffins are very good. The batter was so thick, however, that the fresh raspberries were mashed during the mixing process. I would've preferred to keep the berries whole - next time will try using frozen berries instead of fresh.

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ANGELAH100

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2004

Very moist and good. I made some with chocolate chips and vanilla yogurt and they turned out great.

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chey

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Reviewed: Jan. 19, 2004

My kids love these muffins! They are so moist and plenty sweet for my family. Can't wait to try them with other fruit/yogurt combinations!

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MJCROOKS

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Reviewed: Nov. 13, 2003

I baked a batch in the morning and the whole house smelled wonderful. I used mixed berry yogurt and added 2 cups of blueberry, rasberry, and cranberry mixture. The muffins were moist and taste yummy! Thank you for such a great recipe.

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THUNDERKATZ

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Surabaya, Jawa Timur, Indonesia

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Reviewed: Aug. 8, 2003

moist fruity muffins. I put blueberries and strawberries together in these delicious muffins. Colorful and a great pleaser.

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sandy

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Reviewed: Jul. 12, 2003

My son and I thought these were great. I substituted 1/2 cup of whole wheat flour for 1/2 cup of the regular flour, just to give it a little extra fiber. It did not affect the flavor of the muffins (not enough for me to notice anyway). Surprisingly, they were even better out of the refrigerator the next morning than they were the night I made them!

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PEDSPEECH

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Reviewed: May 27, 2003

This recipe is awesome! I made these in a mini-muffin pan and found that I could turn the oven down 250F and cook for 16 min and they'd be done. It makes two pans. Don't fill the cup too full or it will have a flat top instead of puffing up nucely.

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JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Apr. 14, 2003

This is my new favorite muffin recipe! They have a lightly browned, crunchy top (very important in my book) and great flavor - very moist. I used peach yoghurt with frozen blueberries and they turned out great (the frozen berries made the batter blue however). This is one of few recipes I've tried that I actually got a dozen muffins from too.

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JANATURNER

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Reviewed: Feb. 22, 2003

These muffins were beyond moist. I used strawberries and strawberry yogurt in my variation. My fiance voted for 5 stars, but I think they lacked the optimal sweetness I craved. Overall, though, very good texture; more like a heavy cake than a muffin. Next time I'll sprinkle some sugar on the tops. Mmmmm!

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JEN RENZ

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Jacky's Fruit and Yogurt Muffins

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