Strawberry Yogurt Muffins (View Print Version)

Tender muffins with fresh strawberries and creamy yogurt deliver a moist, flavorful breakfast or 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

# Method:

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 together eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and fully incorporated.
04 - Toss diced strawberries with 2 tablespoons flour to coat evenly. This prevents them from sinking during baking.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix to maintain tender crumb structure.
06 - Fold in the flour-coated strawberries with a spatula using gentle strokes.
07 - Divide batter evenly among muffin cups, filling each to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay impossibly moist for days, which honestly feels like cheating because they taste fresh-baked every time.
  • The yogurt gives them a tender crumb that melts on your tongue instead of that dense, cake-like texture most muffins have.
  • Fresh strawberries burst throughout, so you get that berry hit in almost every bite without any special technique.
02 -
  • Do not overmix the batter once the wet and dry ingredients meet, or you'll activate the gluten and end up with tough, dense muffins that taste more like cake; a few lumps are your friend here.
  • The strawberries must be tossed in flour before folding in, or they sink straight to the bottom and create a wet layer that doesn't bake properly.
  • These muffins are best eaten the same day or the next, but they freeze beautifully for up to two months, which means you can bake a batch when strawberries are at their peak and enjoy them later.
03 -
  • If strawberries are very wet, pat them dry with paper towels before dicing and tossing in flour, or excess moisture will make your batter soggy.
  • Adding a squeeze of lemon zest to the batter brightens the strawberry flavor without making anything taste citrusy, and it's the move that makes people ask what your secret ingredient is.
  • Use full-fat yogurt if you can find it because the extra richness creates a more luxurious crumb, though low-fat works perfectly fine in a pinch.
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