Strawberry Yogurt Muffins (Print)

Tender muffins with fresh strawberries and creamy yogurt for a moist, flavorful treat.

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together eggs, Greek yogurt, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
04 - Toss the diced strawberries with 2 tablespoons of flour to coat evenly. This prevents them from sinking during baking.
05 - Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; some lumps should remain.
06 - Fold the floured strawberries into the batter gently using a spatula, ensuring even distribution without crushing the fruit.
07 - Divide the batter evenly among the muffin cups, filling each to the rim. Sprinkle coarse sugar over the tops if desired.
08 - Bake in the preheated oven for 20 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • The yogurt keeps these ridiculously moist for days, which means you can actually have a decent muffin on Tuesday instead of just Monday.
  • Fresh strawberries burst like little flavor bombs rather than turning into sad, mushy bits the way they sometimes do.
  • They're tender enough that you don't need coffee to chew through them, but sturdy enough to pack for a picnic.
02 -
  • Overmixing the batter is the number one way to end up with muffins that taste like rubber; your goal is a slightly lumpy batter, not a smooth batter.
  • If you use frozen strawberries without thawing them first, they'll bleed all over and turn your batter pink and mushy; fresh is really the way to go here.
03 -
  • Room-temperature eggs and yogurt mix together more smoothly and create a more uniform batter than cold ones straight from the fridge.
  • If your strawberries are really wet, pat them dry with a paper towel after dicing so they don't add extra moisture to the batter.
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