Strawberry Yogurt Muffins Recipe
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35 minutes
Yield: 12 muffins
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (240g) plain Greek yogurt
- ½ cup (120ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Strawberry Mixture
- 1½ cups (225g) fresh strawberries, diced
- 1 tablespoon all-purpose flour
Optional Topping
- 2 tablespoons coarse sugar
- ¼ cup sliced almonds
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease each muffin cup.
Step 2: Prepare the Strawberries
Wash, dry, and dice the strawberries into small pieces.
Place them in a bowl and toss with 1 tablespoon flour.
This helps prevent the berries from sinking to the bottom of the muffins during baking.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 4: Mix the Wet Ingredients
In a large bowl, whisk together:
- Greek yogurt
- Vegetable oil
- Sugar
- Eggs
- Vanilla extract
Whisk until smooth and creamy.
Step 5: Combine the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix gently with a spatula until just combined.
Do not overmix; a few small lumps are perfectly fine.
Overmixing can result in dense muffins.
Step 6: Fold in the Strawberries
Gently fold the floured strawberries into the batter.
Stir just enough to distribute them evenly without crushing the fruit.
Step 7: Fill the Muffin Pan
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Sprinkle the tops with coarse sugar and sliced almonds if desired.
Step 8: Bake
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
The muffins should spring back lightly when touched.
Step 9: Cool
Allow the muffins to cool in the pan for 5 minutes.
Transfer them to a wire rack to cool completely.
Bakery-Style Tips
Use Room Temperature Ingredients
Room temperature eggs and yogurt blend more easily and create a smoother batter.
Choose Ripe Strawberries
Sweet, ripe strawberries provide the best flavor and moisture.
Don’t Overmix
Mixing only until combined ensures soft, tender muffins.
Add Extra Strawberries
Reserve a few strawberry pieces to place on top before baking for a beautiful presentation.
Create Taller Muffins
Start baking at 400°F (200°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining baking time.
Variations
Strawberry Lemon Yogurt Muffins
Add 1 tablespoon lemon zest and 1 tablespoon lemon juice.
Strawberry White Chocolate Muffins
Fold in ¾ cup white chocolate chips.
Strawberry Almond Muffins
Add ½ teaspoon almond extract and top with sliced almonds.
Mixed Berry Yogurt Muffins
Replace half the strawberries with blueberries or raspberries.
Strawberry Crumble Muffins
Top with a buttery cinnamon streusel before baking.
Serving Suggestions
- Serve warm with butter.
- Pair with coffee or tea.
- Enjoy with Greek yogurt and fresh fruit.
- Add to brunch spreads or breakfast buffets.
- Pack in lunchboxes for a sweet homemade treat.
Storage Instructions
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze in a sealed container for up to 3 months.
Thaw at room temperature or warm briefly in the microwave before serving.
Nutrition Information (Approximate Per Muffin)
- Calories: 220
- Protein: 4g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 1g
- Sugar: 14g
- Sodium: 170mg
