Strawberry Yogurt Muffins (Printable Version)

Moist muffins filled with fresh strawberries and creamy yogurt, ideal for breakfast or a quick snack.

# 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

# How to Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
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, preventing them from sinking during baking.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold the flour-coated strawberries into the batter using a spatula with gentle strokes.
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 a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay incredibly moist for days because the yogurt does something magic that oil alone can't achieve.
  • No fancy equipment needed, just basic bowls and a whisk, making them perfect for a lazy weekend morning.
  • Fresh strawberries mean you taste summer in every bite without any artificial flavors sneaking in.
02 -
  • The flour coating on strawberries isn't optional; I learned this the hard way when berries sank and created soggy pockets in my first batch.
  • Overmixing is the silent muffin killer, so use a spatula and stop the moment you don't see dry flour streaks.
03 -
  • Use fresh leavening agents; old baking powder and soda lose their power, and your muffins will be flat instead of fluffy.
  • Don't open the oven door during the first 15 minutes; the sudden temperature change can cause them to collapse.
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