Strawberry Yogurt Muffins (Printable version)

Moist, tender muffins filled with fresh strawberries and creamy yogurt, perfect for breakfast or snacking.

# Needed ingredients:

→ 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 strawberries

→ 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 grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated 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 well combined.
04 - Gently toss the diced strawberries with 2 tablespoons flour to coat evenly. This prevents them from sinking to the bottom during baking.
05 - Pour the wet ingredient mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix, as this develops gluten and results in dense muffins.
06 - Carefully fold the flour-coated strawberries into the batter using a spatula with gentle, sweeping motions to preserve berry integrity.
07 - Divide the batter evenly among the 12 muffin cups, filling each to the rim. If desired, sprinkle coarse sugar over the top of each muffin.
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 muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before serving.

# Expert advice:

01 -
  • The Greek yogurt keeps them impossibly tender without feeling heavy or dense the next day.
  • Strawberries burst with juice while baking, creating pockets of flavor that make every bite feel special.
  • They come together in under 40 minutes from start to finish, which means breakfast can actually happen on a weekday.
02 -
  • Do not overmix the batter once you combine wet and dry ingredients, a mistake I made in my early attempts that turned them into dense little hockey pucks.
  • Coating the strawberries in flour truly matters, the difference between them collecting at the bottom and being suspended throughout each bite.
03 -
  • Room temperature ingredients mix more smoothly and create a more tender crumb, so take the eggs and yogurt out of the fridge 20 minutes before baking.
  • If your muffins dome unevenly, you likely have hot spots in your oven, so try rotating the tin halfway through baking.
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