Whey Good Muffins

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whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

With the trend towards thick, Greek-style yogurt, many of us have taken to making it on our own, simply by draining regular yogurt until it's thick and creamy. A quart of yogurt makes about a pint of Greek-style yogurt — and about 2 cups of tangy whey, the drained-off liquid. What to do with that whey? Make deliciously moist muffins. We've chosen to make raisin-studded whole wheat muffins, but trade all-purpose flour for whole wheat, and your favorite dried fruits, nuts, and flavors for the raisins, and you'll find there are endless variations on this theme.

Whey Good Muffins

star rating (5) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 11/18/2011


  • 2 1/4 cups King Arthur White Whole Wheat Flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup raisins, golden or dark
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups whey (liquid drained from yogurt)
  • coarse sparkling sugar or cinnamon sugar for topping, optional

Tips from our bakers

  • Don't have any whey? Substitute tomato juice, for a deep orange-gold muffin; or pineapple juice, apple cider/apple juice, or cranberry juice (white, or red).


1) Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

2) Whisk together all of the dry ingredients, including the raisins.

3) in a separate bowl, whisk together the vanilla, vegetable oil, and whey.

4) Pour the liquid ingredients into the dry ingredients, stirring just to combine.

5) Spoon the batter into the prepared muffin cups, filing them full. A slightly heaped muffin scoop of batter is the right amount.

6) Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

7) Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

8) Remove the muffins from the oven, and tilt them in their cups, so their bottoms don't steam. As soon as you're able to handle them, transfer them to a rack to cool. Serve warm, or at room temperature.

Yield: 12 muffins.


  • star rating 08/19/2013
  • RachH from Oak Park, IL
  • These muffins are really good! At the recipe's suggestion, I made some swaps/adjustments based on what I had on hand and a few things I wanted to use up. I swapped dried cranberries for the raisins--I also added a medium egg (at the suggestion of another reviewer), a small handful of walnut pieces, 2 Tbsp. millet, 1/4 cup oats, extra cinnamon to taste, 1 Tbsp crushed candied ginger, 1/4 tsp. dried orange peel, and about 1/2 cup more flour to make up for the added egg and make sure the batter was thick enough that it wouldn't overflow in the oven. These taste almost like the cranberry walnut muffins from Whole Foods, which is pretty amazing because I've been trying to figure out a copycat recipe for those for years! I will definitely make these again, only next time I'm thinking of using dried cherries, sliced almonds, and almond extract in place of the vanilla. Thank you for this delicious solution to use up the yogurt and ricotta whey in my fridge!
  • star rating 11/01/2012
  • Roseanne from Pittsburgh- Pennsylvania from KAF Community
  • I too dislike throwing away the whey when I make yogurt cheese, so I was happy to find this recipe to try. I've made these three times now. I've been trying to perfect this recipe because as it is written the muffins turn out to be very crumbly. It screams for eggs! It also could use a bit more spice, maybe a 1/4 teaspoon of nutmeg or cloves. Also, I don't know if the vanilla is necessary. The next time I make these I might omit the vanilla and increase the spice. The last time I made these, I added two eggs and ended up having a bit of batter left over so I thought I would make a pancake out of it. It turns out this recipe is better suited to be used as pancake batter rather than a muffin recipe.
  • star rating 02/02/2012
  • DonChaCha from KAF Community
  • These are terrific! Thank you, KAF, for coming up ith a recipe using whey. I love to make my own ricotta cheese but can't bring myself to toss all that whey. A pound of ricotta = enough whey to make these muffins plus a tasty yeast bread. I had to search the Web for a recipe. Please, KAF, how about a bread recipe from you?
    Great idea! I'll add your request to our customer wish list. ~Amy
  • star rating 01/08/2012
  • Pua Moonfire from KAF Community
  • I hate throwing out whey so when I saw this recipe I had to try it. Super moist, super delicious! First batch filled 16 muffin cups. Second time, I figured KAF knows best and filled the cups to the top to make 12. Came out perfectly. I used a mix of half dried cranberries and half raisins. Second time, I added 3 tablespoons of KAF whole grains just for fun. Again, it was perfect. I have whey left from making ricotta - one batch gave me enough whey for two batches of muffins. (1 quart whole milk, 1 pint cream, 1 teaspoon salt heated to a simmer. Stir in 3 tablespoons of white vinegar. Strain through cheesecloth.)
  • star rating 11/19/2011
  • sissymae from KAF Community
  • They are delicious, the only change I made was to mix my Dry whey with water. Worked fine. Lily

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