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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
