Strawberry Yogurt Muffins (Printable version)

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

# 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

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Whisk eggs, Greek yogurt, vegetable oil, and vanilla extract together in a separate bowl until smooth.
04 - Toss diced strawberries with 2 tablespoons flour to prevent sinking during baking.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing.
06 - Gently fold coated strawberries into batter.
07 - Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
09 - Cool muffins in tin for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The yogurt keeps these impossibly moist without making them heavy or greasy.
  • Fresh strawberries pop throughout every bite, and there's no weird sunken fruit situation happening.
  • They're ready in under 40 minutes from idea to cooling on the rack.
02 -
  • Room temperature wet ingredients blend into dry ingredients far more evenly than cold ones, so take your eggs and yogurt out of the fridge ahead of time.
  • That coating of flour on the strawberries is non-negotiable if you want them scattered throughout instead of all sinking to the bottom like tiny fruity submarines.
03 -
  • Weigh your flour if you have a kitchen scale; scooping straight from the bag compacts it and can give you dense muffins without warning.
  • The moment you smell them baking, set a timer and trust it—a few minutes too long and your muffins dry out despite all the yogurt keeping them moist.
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