Here’s a recipe for two ingredient muffins / cupcakes. I’m not sure if I should be calling these muffins or cupcakes. I always think muffins are the healthier options and cupcakes are more a dessert. But, when you look at calories of a muffin at a coffee shop, a muffin certainly isn’t a healthy option. Maybe it’s the size of the muffin? That’s what I’m trying to convince myself of.
The two ingredients, a boxed cake mix and yogurt. Of course, by using yogurt they are healthier. Soooooo, does that make them muffins? I want to call them a muffin! But, I know some readers get upset at the idea that this could be a muffin because I’m using cake mix. I’m confused :).
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Two ingredient muffins/cupcakes
Ingredients
- 1 box cake mix (use a good name brand, it can make a difference!)
- 16 oz of yogurt. (vanilla would be the ‘normal’ flavor)
Instructions
- Preheat your oven to 350 Fahrenheit
- Makes 12 muffins.
- Pour cake mix into a bowl. Stir out the larger lumps
- Add 16 oz of yogurt (I used light dreamsicle)
- Stir together. I ended up using a mixer because I don’t like lumpy dough.
- Spray your muffin tins and add dough to make 12 muffins.
- Bake approx. 18 minutes. Sometimes it takes 1 – 2 more minutes depending on your oven.
- I don’t frost these because I don’t want to add all the sugar. My kids snack on these and enjoy them just fine without the icing. They are really moist and kept well for a couple of days.
Ok, let me tell you that I couldn’t even taste the creamsicle flavor in the muffins. I was disappointed. I just felt like a little taste of summer. Creamsicles were my favorite flavor of popsicle when I was young. I’ve made these muffins/cupcakes a few times and I usually use vanilla yogurt. Vanilla yogurt would be the ‘normal’ flavor but go crazy, try whatever you have on hand! These are two ingredient muffins. You can certainly experiment. I bet a chocolate cake mix would be awesome with a banana yogurt.
Thanks for letting us know! Will have to try these.
They have sugar free cake mixes at the store so now your points are even lower with sugar free and yogurt.
Hi Christina! I’m sure you can use Gluten free cake mix. I don’t see why not! If you do try it, please let me know how it works out.
Can u use Gluten free cake mix?
Do you think this will work with greek yogurt? I want the higher protein count.
love the recipe, wonder if adding orange extract with the orange yogurt would “up” the orange flavor..
These are sooo good. Have you ever tried adding amaranth or chia? I would like to amp up the nutritional value.
Sorry, thought I fixed that. 16oz works better but if you only have two yogurt containers (12oz) it still works. Just maybe throw in an egg. Thanks for pointing that out!
Is it 12 oz or 16….both are listed. I just discovered your sight and will be trying these today!
These are in my oven now! So excited, I followed the other comment that suggested adding chocolate chips, and because there aren’t raw eggs I have no shame in cleaning to bowl! Wasn’t sure how full to fill the cups and I see 12 oz and 16 oz for the yogurt…I hope it was 12…
If you don’t mind making them a little less healthy, a nice handful of chocolate chips make these super yummy!
I’m totally trying this! Using the yogurt, you are cutting out all the oil, so they can’t be nearly as fattening as a muffin or cupcake. FYI: My dorky husband calls any muffin OR cupcake a “muffin”. I always called the breakfast food a “muffin” and the dessert a “cupcake”. Whatever you call this, it looks good ๐