Strawberry Yogurt Muffins (Print Version)

Tender muffins bursting with fresh strawberries and creamy yogurt, ideal for breakfast or snacking.

# 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

# Cooking Steps:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, yogurt, oil, and vanilla extract until smooth.
04 - Gently toss diced strawberries with 2 tablespoons flour to prevent sinking during baking.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
06 - Carefully fold coated strawberries into batter, maintaining mixture consistency.
07 - Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay genuinely moist for days, unlike those dry hockey pucks most muffins become.
  • The Greek yogurt gives them a tender crumb that feels almost indulgent for breakfast.
  • Fresh strawberries mean you taste actual fruit, not just the idea of fruit.
02 -
  • Fresh strawberries are non-negotiable here because frozen ones release too much liquid and make your batter soggy no matter how much you coat them.
  • That 400°F temperature is higher than most muffin recipes and it matters, giving you browning without a dry interior.
03 -
  • Room temperature eggs and yogurt mix together more smoothly than cold ones, so pull them out of the fridge while you preheat.
  • If your strawberries are particularly watery, dice them and let them sit in a fine mesh strainer for 10 minutes to drain excess juice before coating and adding.
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