If you’re looking for a treat that’s equal parts wholesome, fruity, and irresistibly fluffy, let me introduce you to my beloved Strawberry Yogurt Muffins. These muffins are the happy crossroads of chewy bakery-style crumb and the fresh, tangy sweetness of real strawberries, all with the subtle richness that Greek yogurt brings. Whether you’re baking for breakfast, a midday snack, or a sweet addition to brunch, Strawberry Yogurt Muffins always manage to disappear faster than you’d expect. They’re easy to make, bursting with color, and just the thing to brighten up any day.

Strawberry Yogurt Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Strawberry Yogurt Muffins is refreshingly simple, but each one plays a crucial role in creating those tender, flavorful bites. From the creaminess of yogurt to the juicy pop of fresh strawberries, every component helps these muffins shine.

All-purpose flour: The foundation for structure; you can substitute part with whole wheat for extra fiber.
Granulated sugar: Sweetens the batter and helps with browning; just the right amount to enhance the strawberries.
Baking powder: Essential for lift, giving your muffins a beautiful rise.
Baking soda: Works with the yogurt’s acidity for an even lighter, fluffier texture.
Salt: Balances and intensifies the flavors—don’t skip it!
Greek yogurt (plain or vanilla): Adds moisture, tang, and a tender crumb; vanilla yogurt adds a hint of extra sweetness.
Vegetable oil: Keeps the muffins soft and moist, even after a day or two.
Large egg: Binds everything together and adds richness.
Vanilla extract: Lends warmth and depth to the overall flavor.
Fresh strawberries (diced): The star ingredient! Their juicy bursts make every muffin special; you can use frozen in a pinch.
Coarse sugar for topping (optional): Adds a sparkly, crunchy finish—totally worth it if you have some on hand.

How to Make Strawberry Yogurt Muffins

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 375°F. This temperature ensures your muffins bake up with a golden top and moist crumb. Line a 12-cup muffin tin with paper liners or give the cups a light greasing if you prefer to go without liners. Prepping ahead makes everything smoother and keeps cleanup easy!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. It’s important to distribute the leaveners evenly for a consistent rise. Don’t rush this step—a good whisk ensures no clumps and a uniform muffin texture.

Step 3: Whisk the Wet Ingredients

Grab another bowl and combine the Greek yogurt, vegetable oil, egg, and vanilla extract. Whisk until everything is beautifully smooth. The yogurt is key here, bringing moisture and that signature tang to the Strawberry Yogurt Muffins.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with your dry mix. With a spatula or large spoon, stir gently until just combined. Avoid overmixing—some streaks of flour are okay! Overworking the batter can make the muffins tough instead of tender.

Step 5: Fold in the Strawberries

Gently fold the diced strawberries into the batter, being careful not to mash them. This step is where the magic happens—those bright red berries will dot every muffin with juicy flavor. If you’re using frozen strawberries, toss them in a little flour first so they don’t sink to the bottom.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the 12 muffin cups. If you like a special bakery touch, sprinkle a little coarse sugar over each mound of batter. It creates a lovely, crunchy top after baking!

Step 7: Bake and Cool

Bake the muffins for 18 to 22 minutes. You’ll know they’re done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack so air can circulate and keep them from getting soggy bottoms.

How to Serve Strawberry Yogurt Muffins

Garnishes

For that finishing flourish, a light dusting of powdered sugar or a drizzle of vanilla glaze can make the Strawberry Yogurt Muffins look and taste bakery-worthy. Or, simply top each muffin with a thin slice of fresh strawberry before serving—so pretty!

Side Dishes

Pair your Strawberry Yogurt Muffins with a bowl of creamy Greek yogurt and a handful of granola for a satisfying breakfast. They’re also delightful alongside a fruit salad or a hot cup of coffee or tea. For brunch, serve them with scrambled eggs and crispy bacon for a sweet-and-savory spread.

Creative Ways to Present

Try arranging the muffins on a cake stand surrounded by fresh berries for a festive look at brunches or parties. For grab-and-go mornings, wrap each muffin in parchment and tie with twine. You can even slice them in half and add a smear of cream cheese or nut butter for a fun twist!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Strawberry Yogurt Muffins in an airtight container at room temperature for up to 2 days. For longer freshness, pop them in the fridge, where they’ll stay moist for up to 5 days. Just be sure they’re fully cooled before storing to avoid sogginess.

Freezing

Strawberry Yogurt Muffins freeze beautifully! Wrap each muffin individually in plastic wrap or foil, then store in a freezer-safe zip-top bag. They’ll keep their flavor and texture for up to 3 months, making them perfect for meal prep or unexpected guests.

Reheating

To bring that fresh-from-the-oven warmth back, microwave a muffin for about 15–20 seconds or reheat in a 300°F oven for 5–7 minutes. This revives their soft crumb and brings out the strawberries’ juicy flavor—almost like they were just baked!

FAQs

Can I use frozen strawberries in Strawberry Yogurt Muffins?

Absolutely! Just chop them while still frozen and toss in a bit of flour before adding to the batter. This helps prevent the muffins from getting too wet and keeps the strawberries evenly distributed.

What type Breakfast, Snack

Greek yogurt is ideal for its thick, creamy texture and tangy flavor, but you can use regular yogurt if that’s what you have. Both plain and vanilla yogurt work well; vanilla adds a touch of extra sweetness.

Can I make these muffins gluten-free?

Yes! Simply swap the all-purpose flour for a good quality 1:1 gluten-free baking flour blend. The texture will still be soft, and the muffins just as delicious.

How do I prevent the muffins from becoming dry?

Be careful not to overmix the batter and watch your baking time—take the muffins out as soon as a toothpick comes out clean. The yogurt also helps keep the Strawberry Yogurt Muffins moist for days.

Can I add other mix-ins?

Of course! Try folding in a handful of white chocolate chips or a sprinkle of lemon zest for a fun twist. Just keep the total volume of add-ins about the same as the strawberries for best results.

Final Thoughts

If you’re craving something comforting, fruity, and a little bit special, Strawberry Yogurt Muffins are sure to win you over. They’re so easy to bake, even on a busy morning, and that first bite—bursting with berries and soft, tender crumb—will have you hooked. Give them a try and share the joy with someone you love!

Strawberry Yogurt Muffins Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Strawberry Yogurt Muffins are a delightful and healthy treat perfect for breakfast or a snack. Moist and tender with fresh strawberries and creamy Greek yogurt, they offer a balanced sweetness and a soft texture, making them a crowd-pleaser with wholesome ingredients.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1 cup plain or vanilla Greek yogurt
¼ cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Additional Ingredients

1 cup fresh strawberries, diced
Optional: coarse sugar for topping

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Instructions

Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
Mix Wet Ingredients: In a separate bowl, combine the Greek yogurt, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until the batter is combined; avoid overmixing to keep the muffins tender.
Add Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without breaking them apart.
Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Optionally, sprinkle the tops with coarse sugar for a crunchy topping.
Bake: Bake in the preheated oven for 18 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to prevent sogginess.

Notes

You can use frozen strawberries; toss them in a little flour before folding into the batter to prevent them from sinking.
Substitute part of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
Muffins can be frozen in an airtight container for up to 3 months; thaw before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American