Strawberry Yogurt Muffins (Printable)

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

# What You 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 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

# How-To:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
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 them from sinking during baking.
05 - Add wet ingredients to dry ingredients and stir gently until just combined; avoid overmixing.
06 - Fold in the coated strawberries until evenly distributed.
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 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The yogurt keeps these impossibly moist without being dense or heavy, a texture that honestly tastes more indulgent than it should.
  • Fresh strawberries burst throughout each bite, and you actually taste them instead of them disappearing into sweetness.
  • They're genuinely easy to make and ready in under 40 minutes, which means you can have homemade bakery muffins without the pretense.
02 -
  • Overmixing is the one true enemy here; I learned this after making tough, dense muffins several times before understanding that the gentle hand is what separates homemade from heavy.
  • Coating the strawberries with flour genuinely prevents them from sinking, and that one small step transforms the finished muffin from lopsided and disappointing to evenly studded with fruit throughout.
03 -
  • Measure your flour correctly by spooning it into your measuring cup and leveling off with a knife, because this single habit prevents the overly-dense results that discourage people from baking.
  • Don't open the oven door during the first 18 minutes of baking because the temperature drop can affect how they rise, and the last few minutes are soon enough to check for doneness.
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