Greek Yogurt One Of My Favorite Baking Ingredients

Have you seen the recent commercials with celebrity chef Michael Symon talking about using Oikos Greek yogurt in his cooking?   I caught it last night and immediately thought “and baking, not just cooking, don’t forget baking!”.

It is hands down one of favorite ingredients for baking and I continue to be amazed at how many recipes you can use it in to replace some, if not most, of the butter and oil.   I thought I’d put together some of my favorite recipes that use Greek yogurt, all in one place.   I almost always use Vanilla Oikos Greek yogurt in my recipes, because it’s the yogurt my girls love to eat and we always have on hand.  Chobani has a great substitution chart on their website to tell you just how much yogurt to use in place of things like oil, butter, mayonnaise, cream cheese and buttermilk.   So if you want to start baking with Greek yogurt, here are some recipes to try…

Brownies Made With Greek Yogurt

Donuts Made With Greek Yogurt

Peanut Butter Oatmeal Chocolate Chip Cookie Muffins With Greek Yogurt

Chocolate Breakfast Cookies Made With Greek Yogurt

Peanut Butter, Banana and White Chocolate Cookies Made With Greek Yogurt

Dark And White Chocolate Cookies Made With Greek Yogurt

Oatmeal Scotchie Muffins

Chocolate Peanut Butter Banana Muffin Tops Made With Greek Yogurt

Flour Free Chocolate Chip Muffins Made With Greek Yogurt

Made Over Chocolate Muffins

Oatmeal Pumpkin Chocolate Chip Cookies

Double Dark Chocolate Cookies Made With Greek Yogurt

More Fudge Less Pudge Greek Yogurt Brownie Recipe

Banana Chocolate Chip Muffins


  1. says

    I love baking with Greek yogurt, too, but I usually stick with plain. I like the idea though of using vanilla cause I’d much rather eat vanilla yogurt then plain.

  2. says

    I’m so glad you posted this! I’ve been trying to replace oil and butter with Greek yogurt recently, but it’s definitely still in the experimental phase. I went by this Chiobani chart at first (, but things weren’t coming out as moist as I wanted them to. But going by the ratio 1 = 1 instead of 1 = 3/4 has been working better. I’m definitely going to look through your recipes to get some more ideas. :)

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