Strawberry Yogurt Muffins (Print version)

Soft, moist muffins with fresh strawberries and creamy yogurt, ideal for breakfast or snacks.

# 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 Steps:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly.
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, Greek yogurt, vegetable oil, and vanilla extract until smooth and fully incorporated.
04 - Gently toss diced strawberries with 2 tablespoons flour to prevent them from sinking during baking.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix to maintain tender crumb structure.
06 - Gently fold coated strawberries into the batter using a spatula, distributing evenly throughout.
07 - Divide batter evenly among muffin cups, filling 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 with no wet batter.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Tips from the pros:

01 -
  • The Greek yogurt creates a tender crumb that stays moist for days without any weird artificial ingredients.
  • Fresh strawberries mean you're getting real fruit flavor, not that stale berry powder taste from some muffin mixes.
  • They come together in under 40 minutes from start to finish, making weekday breakfasts feel less like a rush.
02 -
  • Don't skip the flouring of the strawberries step—it's the difference between muffins with fruit throughout and muffins with a strawberry pile at the bottom.
  • Overmixing the batter will make your muffins tough and dense, so mix just until you don't see streaks of dry flour anymore.
03 -
  • Room temperature ingredients mix together more smoothly, so pull your eggs and yogurt out about 15 minutes before you start baking.
  • The coarse sugar topping isn't just for looks—it adds actual texture and caramelizes slightly in the oven for that bakery finish.
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