Strawberry Yogurt Muffins (Printable)

Tender muffins filled with fresh strawberries and creamy yogurt for a moist, flavorful treat.

# Components:

→ 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, full-fat or low-fat
08 - 1/2 cup vegetable oil or melted butter
09 - 1 teaspoon pure vanilla extract

→ Add-ins

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

→ Optional Topping

12 - 2 tablespoons coarse sugar for sprinkling

# Method:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
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 eggs, yogurt, oil, and vanilla extract until smooth and well combined.
04 - Toss diced strawberries with 2 tablespoons flour to coat evenly; this prevents sinking during baking.
05 - Pour wet mixture into dry ingredients and stir gently until just combined. Do not overmix to maintain tender crumb structure.
06 - Fold coated strawberries into batter using a spatula, distributing evenly throughout.
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 until a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • The Greek yogurt keeps these impossibly moist without tasting tangy or heavy, which is the secret I wish I'd known earlier.
  • They're genuinely breakfast-appropriate but sweet enough to feel like a treat, so you won't feel guilty eating one at 3 p.m.
  • Fresh strawberries burst throughout, not just a hint of flavor—every bite tastes like actual fruit.
02 -
  • Overmixing is the quickest way to turn these into tough, dense disappointments, so really do stop stirring the moment you don't see dry flour anymore.
  • The 2 tablespoons of flour you toss the strawberries in makes an actual difference between fruit distributed throughout and a pile of berries at the bottom.
03 -
  • Chill your strawberries before dicing if your kitchen is warm; cold fruit stays firmer and won't weep as much liquid into the batter.
  • If you have fresh strawberry juice sitting at the bottom of your prep bowl, pour it into the batter instead of discarding it—it adds real fruit flavor.
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