Strawberry Yogurt Muffins (Printable)

Tender muffins with fresh strawberries and creamy yogurt, ideal for breakfast or a quick snack.

# What You'll 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

# How to Make It:

01 - Preheat 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 smooth and well combined.
04 - Toss diced strawberries with 2 tablespoons flour to coat evenly, which prevents them from sinking during baking.
05 - Pour wet ingredients into dry ingredients and gently stir together until just combined. Do not overmix; lumps are acceptable.
06 - Gently fold coated strawberries into the batter using a spatula until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They're impossibly moist inside with a gentle crumb that doesn't crumble the second you pick one up.
  • Greek yogurt does something magical here, adding a subtle tang that balances the sweetness perfectly.
  • You get that bakery-quality result in under 40 minutes without any fussy techniques or special equipment.
02 -
  • Room-temperature ingredients mix together more smoothly and create a more even, tender crumb than cold ones pulled straight from the fridge.
  • The strawberry-flour coating trick is genuinely game-changing; without it, your berries sink and create an unevenly textured muffin with a dense bottom.
03 -
  • If you want extra flavor depth, add 1/2 teaspoon of lemon zest to the batter, which brightens the strawberry flavor without making them taste citrusy.
  • Filling your muffin cups all the way to the rim creates those bakery-style domed tops instead of flat-topped muffins, so don't be shy with the batter.
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