Strawberry Yogurt Muffins (Printer-Friendly)

Moist muffins with fresh strawberries and creamy yogurt for a flavorful breakfast or snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup plain Greek yogurt
08 - 1/2 cup vegetable oil
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons all-purpose flour

→ Optional Topping

12 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, Greek yogurt, vegetable oil, and vanilla extract until the mixture is smooth and fully incorporated.
04 - Toss the diced strawberries with 2 tablespoons of flour to coat evenly. This prevents them from sinking to the bottom during baking.
05 - Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix to maintain a tender crumb structure.
06 - Fold the coated strawberries into the batter using gentle strokes to distribute them evenly without crushing the fruit.
07 - Divide the batter evenly among the prepared muffin cups, filling each to the top. Sprinkle coarse sugar over the tops if desired for added texture and sweetness.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
09 - Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • They stay tender for days: The Greek yogurt is your secret—it creates a moist crumb that never goes dry or dense, even on day three.
  • Fresh strawberries taste like summer: No sad frozen berries or overpowering extract flavor; just real fruit doing real work in your breakfast.
  • Less than 40 minutes from start to finish: Prep them while your coffee brews, and they're ready before you've finished reading the news.
02 -
  • Don't overmix the batter: This is the most common mistake—stirring too much develops gluten and turns your tender muffins into tough, rubbery disappointments, so mix until the dry flour just disappears and stop there.
  • Fresh strawberries are worth it: Frozen berries release too much water and turn the batter into soup, while using the coarse flour coating trick keeps fresh berries from sinking to the bottom.
03 -
  • Fill any empty muffin cups halfway with water: This keeps the muffin tin heating evenly and prevents the empty cups from darkening your already-baked muffins.
  • Use a cookie scoop to fill the muffin cups: It ensures each muffin gets exactly the same amount of batter, so they bake at the same rate and look uniform.
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