25 Delicious Recipes with Yogurt for Scrumptious Baking

Baking with yogurt might just be your new secret weapon in the kitchen! This creamy ingredient adds incredible moisture and a subtle tang to everything from fluffy cakes to tender muffins. Whether you’re whipping up a quick breakfast treat or an impressive dessert, these recipes will transform your baking game. Get ready to discover 25 delicious ways to make your baked goods extra scrumptious with this versatile staple.

Yogurt Lemon Loaf Cake

Zesty and tangy, this yogurt lemon loaf cake delivers bright flavor with minimal effort. Greek yogurt keeps it incredibly moist while lemon provides that refreshing citrus punch. Perfect for breakfast, dessert, or anytime you need a simple treat.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar (or reduce slightly for less sweetness)
– ½ cup plain Greek yogurt (full-fat recommended for richness)
– ½ cup unsalted butter, melted (or vegetable oil for dairy-free)
– 2 large eggs, room temperature
– ¼ cup fresh lemon juice (about 2 medium lemons)
– 1 tbsp lemon zest (bright yellow part only)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat sugar and lemon zest in a large bowl until fragrant, about 1 minute.
4. Add eggs one at a time, beating well after each addition.
5. Mix in Greek yogurt and melted butter until just combined.
6. Gradually fold dry ingredients into wet ingredients until no flour streaks remain.
7. Stir in lemon juice until batter is smooth and uniform.
8. Pour batter into prepared pan and smooth the top with a spatula.
9. Bake for 45-55 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool in pan for 15 minutes, then transfer to a wire rack.
Supremely moist with a tender crumb, this cake boasts vibrant lemon flavor balanced by the subtle tang of yogurt. Serve thick slices toasted with butter for breakfast, or drizzle with a simple lemon glaze for dessert. It stays fresh for days when stored airtight.

Blueberry Yogurt Muffins

Very few breakfast treats balance health and indulgence like these blueberry yogurt muffins. Vibrant berries burst through tender crumb, offering morning satisfaction without heavy guilt. Versatile enough for busy weekdays or leisurely brunches, they deliver consistent results every time.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup plain Greek yogurt (full-fat for richer texture)
– 1/2 cup milk (whole or 2%)
– 1/4 cup vegetable oil (or any neutral oil)
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1 1/2 cups fresh blueberries (frozen work, don’t thaw)

Instructions

1. Preheat oven to 375°F and line 12 muffin cups with paper liners.
2. Whisk flour, baking powder, and salt in medium bowl until fully combined.
3. Beat eggs, sugar, yogurt, milk, oil, and vanilla in separate large bowl until smooth.
4. Fold dry ingredients into wet mixture using spatula until just incorporated—tip: avoid overmixing to prevent toughness.
5. Gently stir in blueberries, distributing evenly without crushing.
6. Divide batter evenly among muffin cups, filling each 3/4 full.
7. Bake 20-25 minutes until tops spring back when pressed—tip: check with toothpick for clean crumbs.
8. Cool muffins in pan 5 minutes before transferring to wire rack.
9. Let cool completely before serving for ideal texture.
Light and moist with bright berry pockets, these muffins offer subtle tang from yogurt. Lasting freshness makes them perfect for make-ahead breakfasts. Layer with whipped cream for dessert-style indulgence or enjoy warm with morning coffee.

Moist Yogurt Chocolate Pound Cake

Just when you thought chocolate cake couldn’t get better, this yogurt version delivers incredible moisture without being heavy. Joyfully simple to make, it requires basic pantry staples and comes together in one bowl. Juggling busy schedules becomes easier with this reliable dessert that satisfies every chocolate craving.

Ingredients

– 1½ cups all-purpose flour (spooned and leveled for accuracy)
– ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup unsalted butter, softened (or margarine for dairy-free)
– 1½ cups granulated sugar
– 3 large eggs, room temperature
– 1 cup plain Greek yogurt (full-fat for best texture)
– ½ cup whole milk (or buttermilk for extra tang)
– 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan, then line with parchment paper leaving overhang on two sides.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. Beat softened butter and sugar in a large bowl with an electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in Greek yogurt, milk, and vanilla extract on low speed until just combined, scraping down the bowl as needed.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed for exactly 45 seconds until no flour streaks remain (tip: don’t overmix to avoid toughness).
7. Pour batter into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out with a few moist crumbs (tip: rotate pan halfway through for even baking).
9. Cool in the pan on a wire rack for 20 minutes, then use parchment overhang to lift the cake out completely.
10. Cool completely on the wire rack for 2 hours before slicing (tip: wait for complete cooling to prevent crumbling).
Outrageously tender with a tight crumb, this cake stays remarkably moist for days thanks to the yogurt. Offering deep chocolate flavor balanced by subtle tang, it needs no frosting to shine. Outstanding when served warm with vanilla ice cream or toasted for breakfast with your morning coffee.

Spiced Yogurt Carrot Bread

Sometimes you need a quick bread that feels special without the fuss. Spiced yogurt carrot bread delivers moist texture and warm flavors using pantry staples. Skip the complicated steps—this comes together in one bowl.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking soda
– ½ tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ½ tsp salt
– ¾ cup granulated sugar (or light brown sugar for deeper flavor)
– 2 large eggs, room temperature
– 1 cup plain whole milk yogurt (Greek yogurt works for extra thickness)
– ⅓ cup vegetable oil (or any neutral oil like canola)
– 1 tsp vanilla extract
– 1 ½ cups finely grated carrots (packed, from about 2 medium carrots)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper, leaving overhang on two sides for easy removal.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until no streaks remain.
4. In a separate medium bowl, whisk the sugar and eggs for 45 seconds until pale and slightly thickened.
5. Add the yogurt, oil, and vanilla extract to the egg mixture, and whisk until fully combined and smooth.
6. Pour the wet ingredients into the dry ingredients, and fold gently with a spatula until just combined—do not overmix.
7. Fold in the grated carrots until evenly distributed throughout the batter.
8. Scrape the batter into the prepared loaf pan and spread it into an even layer.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the bread cool in the pan on a wire rack for 15 minutes.
11. Use the parchment overhang to lift the bread out of the pan, then transfer it directly to the wire rack to cool completely.

Perfectly moist and lightly spiced, this bread stays tender for days thanks to the yogurt. Try it toasted with a swipe of cream cheese or as a not-too-sweet afternoon snack. The carrots add subtle sweetness without overwhelming the warm spice blend.

Fluffy Yogurt Pancakes

Banish boring breakfasts with these impossibly light yogurt pancakes. They whip up fast and deliver restaurant-quality fluffiness every time. Greek yogurt adds protein and tang that makes them stand out from standard mixes.

Ingredients

– 1 cup all-purpose flour (spoon and level for accuracy)
– 2 tbsp granulated sugar (or honey for deeper flavor)
– 2 tsp baking powder (check freshness date)
– ½ tsp salt
– 1 cup plain Greek yogurt (full-fat for richest texture)
– 1 large egg
– ¼ cup milk (any percentage works)
– 2 tbsp melted butter (cooled slightly, or vegetable oil)
– 1 tsp vanilla extract
– Butter or oil for cooking (about 1 tbsp total)

Instructions

1. Whisk flour, sugar, baking powder, and salt in a medium bowl until fully combined.
2. In a separate bowl, whisk yogurt, egg, milk, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined—lumps are fine.
4. Let batter rest for 5 minutes while heating your skillet.
5. Heat a nonstick skillet or griddle over medium heat (350°F if using electric).
6. Melt ½ tsp butter or brush with oil—batter should sizzle lightly when dropped.
7. Pour ¼ cup batter per pancake, leaving space between them.
8. Cook until bubbles form on surface and edges look set, about 2–3 minutes.
9. Flip carefully with a thin spatula when bottoms are golden brown.
10. Cook second side until golden and centers spring back, 1–2 minutes more.
11. Repeat with remaining batter, adjusting heat if pancakes brown too fast.
12. Serve immediately or keep warm in a 200°F oven.

Moist, cake-like crumb and subtle tang make these unforgettable. Try them with lemon curd and fresh berries for a bright twist, or stack high with maple syrup for classic comfort. They reheat beautifully in the toaster for busy mornings.

Savory Herb Yogurt Scones

Perfect for breakfast or brunch, these savory scones come together quickly with simple ingredients. Packed with fresh herbs and tangy yogurt, they deliver impressive flavor with minimal effort.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup plain Greek yogurt
• 1/4 cup whole milk
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a large bowl.
3. Cut cold butter into flour mixture using a pastry cutter until pea-sized crumbs form.
4. Stir in Greek yogurt, milk, chives, dill, and garlic powder until just combined.
5. Turn dough onto a lightly floured surface and gently knead 3-4 times.
6. Pat dough into a 1-inch thick circle and cut into 8 wedges.
7. Arrange wedges 2 inches apart on prepared baking sheet.
8. Brush tops lightly with extra milk for golden browning.
9. Bake for 15-18 minutes until golden brown and firm to touch.
10. Transfer scones to a wire rack to cool for 5 minutes before serving.

Just baked, these scones boast a crisp exterior with a tender, flaky interior. Their herb-forward profile pairs wonderfully with soups or topped with soft cheese. For a brunch twist, split them and fill with scrambled eggs and smoked salmon.

Yogurt and Raspberry Swirl Brownies

Brownies get a tangy upgrade with creamy yogurt and sweet raspberry swirls. These fudgy squares balance rich chocolate with bright fruit flavors. Perfect for when you want something decadent but not overly sweet.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup unsalted butter, melted (or coconut oil for dairy-free)
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 1/2 cup raspberry jam

Instructions

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk flour, cocoa powder, and salt in a medium bowl until no lumps remain.
3. Combine melted butter and sugar in a large bowl, stirring until fully incorporated.
4. Beat in eggs one at a time, waiting until each is fully mixed before adding the next.
5. Stir in vanilla extract until evenly distributed throughout the batter.
6. Gently fold dry ingredients into wet ingredients using a spatula, being careful not to overmix.
7. Spread two-thirds of the brownie batter evenly into the prepared pan.
8. Drop spoonfuls of Greek yogurt over the brownie batter layer.
9. Drop small dollops of raspberry jam between the yogurt portions.
10. Top with remaining brownie batter, spreading carefully to cover most of the yogurt and jam.
11. Drag a knife through the layers in a zigzag pattern to create swirls.
12. Bake for 35-40 minutes until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs.
13. Cool completely in the pan on a wire rack before cutting into squares.

Not overly dense, these brownies have a cake-like crumb with pockets of tart yogurt and jammy raspberry bursts. The swirls create beautiful marbling when sliced. Serve slightly warmed with a dollop of extra Greek yogurt for breakfast or as an afternoon treat.

Greek Yogurt Cheesecake

Never underestimate the power of Greek yogurt in desserts. This cheesecake delivers creamy richness with a lighter texture than traditional versions. You’ll be surprised how simple it is to make.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– 24 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 2 cups plain Greek yogurt, full-fat recommended
– 3 large eggs, room temperature
– 1 tsp vanilla extract
– 1 tbsp all-purpose flour
– Pinch of salt

Instructions

1. Preheat your oven to 325°F.
2. Combine graham cracker crumbs and melted butter in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes at 325°F until lightly golden.
5. Remove the crust from oven and let it cool completely.
6. Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
7. Gradually add sugar while continuing to beat for another 2 minutes.
8. Add Greek yogurt and mix until fully incorporated.
9. Tip: Scrape down the sides of the bowl frequently to ensure even mixing.
10. Add eggs one at a time, mixing just until combined after each addition.
11. Stir in vanilla extract, flour, and salt until the batter is uniform.
12. Tip: Avoid overmixing after adding eggs to prevent air bubbles in the final texture.
13. Pour the filling over the cooled crust and smooth the top with a spatula.
14. Place the springform pan on a baking sheet.
15. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
16. Turn off the oven and prop the door open with a wooden spoon.
17. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
18. Remove from oven and cool completely at room temperature for 2 hours.
19. Refrigerate for at least 6 hours, preferably overnight, before serving.
20. Tip: Run a knife around the edge before releasing the springform pan for clean slices.

For serving, this cheesecake has a tangy creaminess that pairs perfectly with fresh berries or a berry compote. The Greek yogurt creates a lighter texture than traditional cheesecakes while maintaining rich flavor. Try drizzling with honey and topping with toasted almonds for an elegant presentation.

Almond Yogurt Coffee Cake

Oozing with cozy flavor, this almond yogurt coffee cake brings morning comfort to your table. Moist crumb meets nutty crunch in every bite. Perfect with coffee or as an afternoon treat.

Ingredients

– 2 cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar (or substitute with coconut sugar)
– 1/2 cup plain Greek yogurt (full-fat recommended for moisture)
– 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
– 2 large eggs, room temperature
– 1/2 cup sliced almonds (toasted for deeper flavor)
– 1/4 cup milk (any type works)
– 2 tsp baking powder
– 1 tsp almond extract (pure for best flavor)
– 1/2 tsp salt
– 1/2 tsp cinnamon (optional for spice)

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk flour, baking powder, salt, and cinnamon in a medium bowl until fully combined.
3. Cream softened butter and sugar in a separate bowl with an electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Beat in eggs one at a time, mixing just until incorporated after each addition.
5. Stir in almond extract and Greek yogurt until the mixture is smooth and uniform.
6. Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour, mixing on low speed until just combined—do not overmix.
7. Spread batter evenly into the prepared pan using a spatula.
8. Sprinkle sliced almonds evenly over the top of the batter.
9. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack for 15 minutes before transferring it out to cool completely.

Just baked, this cake boasts a tender, moist interior with a delicate almond fragrance. The toasted almond topping adds a satisfying crunch that contrasts the soft crumb. Serve warm with a dollop of yogurt or alongside fresh berries for a bright twist.

Yogurt and Honey Banana Bread

Baking this yogurt and honey banana bread creates a moist, tender loaf with natural sweetness. Bananas provide the base flavor while Greek yogurt adds protein and tang. Honey gives it a floral sweetness without refined sugar.

Ingredients

– 3 ripe bananas, mashed (the spottier, the sweeter)
– 1/2 cup plain Greek yogurt (full-fat for best texture)
– 1/2 cup honey (or maple syrup)
– 2 large eggs
– 1/4 cup melted coconut oil (or any neutral oil)
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour (can substitute 1:1 with whole wheat)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon cinnamon (optional)

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash bananas in a large bowl until smooth with few lumps.
3. Whisk in Greek yogurt, honey, eggs, coconut oil, and vanilla until fully combined.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Fold dry ingredients into wet ingredients until just combined—do not overmix.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes until a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
9. Let cool completely before slicing for clean cuts.
Cooled banana bread stays moist for days thanks to the yogurt. The honey creates a delicate crumb with subtle floral notes. Try toasting slices and topping with almond butter for breakfast.

Citrus Yogurt Bundt Cake

Yogurt cakes are having a moment, and this citrus version is the ultimate weeknight treat. You’ll love the bright lemon-orange flavor paired with tender crumb. It comes together quickly with pantry staples.

Ingredients

– 2 cups all-purpose flour (spooned and leveled)
– 1 ½ cups granulated sugar
– 1 cup plain whole milk yogurt (Greek yogurt works too)
– ¾ cup vegetable oil (or any neutral oil)
– 3 large eggs at room temperature
– ¼ cup fresh lemon juice
– 2 tbsp fresh orange zest
– 2 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Generously grease a 10-cup Bundt pan with baking spray, making sure to reach all crevices.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. In a large bowl, combine sugar and eggs, beating with a mixer on medium speed for 2 minutes until pale and slightly thickened.
5. Add yogurt, oil, lemon juice, and orange zest to the egg mixture, mixing just until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain (don’t overmix).
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 45-50 minutes until a toothpick inserted near the center comes out clean.
9. Cool the cake in the pan on a wire rack for 15 minutes exactly before inverting.
10. Run a thin knife around the edges and center tube to ensure clean release.
11. Invert the cake onto the rack and let cool completely, about 1 hour. Orange glaze adds extra shine if you drizzle it over the cooled cake. This cake stays incredibly moist thanks to the yogurt, with a fine crumb that holds the citrus notes perfectly. Serve thick slices with afternoon coffee or top with fresh berries for a simple dessert.

Maple Glazed Yogurt Bread

Warm maple and tangy yogurt create a moist, tender bread that’s perfect for breakfast or snacking. This simple recipe comes together quickly with pantry staples. You’ll love the sweet glaze that soaks into every slice.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup plain Greek yogurt (full-fat for best texture)
• 3/4 cup maple syrup (pure, not pancake syrup)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil (or any neutral oil)
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup maple syrup for glaze

Instructions

1. Preheat oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk flour, baking powder, and salt in a medium bowl until fully combined.
3. In a large bowl, beat eggs, sugar, and 3/4 cup maple syrup for 2 minutes until pale and slightly thickened.
4. Mix in yogurt, oil, and vanilla until smooth with no streaks.
5. Tip: Scrape the bowl sides to ensure even mixing.
6. Add dry ingredients to wet ingredients and fold gently until just combined.
7. Tip: Stop mixing when no flour pockets remain – overmixing creates tough bread.
8. Pour batter into prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 50-55 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool bread in pan for 10 minutes, then transfer to a wire rack.
11. Poke holes all over the top of the warm bread with a skewer.
12. Brush remaining 1/4 cup maple syrup over the top, letting it soak in.
13. Tip: Warm the glaze slightly for easier absorption.
14. Let bread cool completely before slicing for clean cuts.

Light and moist with a delicate crumb, this bread has balanced sweetness from the maple glaze. The tangy yogurt keeps it from being overly rich. Serve thick slices toasted with butter or enjoy as is with your morning coffee.

Conclusion

Overall, these yogurt-infused recipes prove how versatile this ingredient can be in baking—adding moisture, tenderness, and a subtle tang. We hope you’re inspired to try a few! Don’t forget to leave a comment with your favorite, and if you enjoyed this roundup, share it on Pinterest so others can discover these scrumptious bakes too. Happy baking!