Strawberry Yogurt Muffins (Printable version)

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

# What you 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 or melted butter
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons all-purpose flour for coating strawberries

→ Optional Topping

12 - 2 tablespoons coarse sugar

# How to Make It:

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 distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and well combined.
04 - Toss diced strawberries with 2 tablespoons of flour to prevent them from sinking during baking.
05 - Pour wet ingredients into dry ingredients and gently stir until just combined; avoid overmixing to maintain tender muffins.
06 - Gently fold coated strawberries into the batter, distributing them evenly throughout.
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 emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • The Greek yogurt keeps these muffins incredibly tender and moist, making them taste bakery-quality without any fussy techniques.
  • Fresh strawberries burst throughout every bite, giving you that farmers market feeling even when you're baking at home.
  • They're ready to eat in under 40 minutes, which means you can have warm muffins for breakfast instead of just thinking about making them.
  • One batch yields 12, so there's always one left for second breakfast or a sneaky afternoon snack.
02 -
  • The flour coating on the strawberries is non-negotiable if you want them distributed throughout instead of sinking to the bottom—I learned this the hard way with three batches that were beautiful on top but fruity only at the very end.
  • Overmixing is the enemy of tender muffins, so stop stirring as soon as you don't see dry flour anymore, even if the batter looks slightly lumpy.
  • Room temperature yogurt blends more smoothly than cold yogurt straight from the fridge, so let yours sit out for a few minutes if you remember.
03 -
  • Use your oven thermometer to verify your baking temperature, since even a 25-degree difference can affect how your muffins bake and whether they're done in 20 minutes or 25.
  • If your strawberries release a lot of liquid when you cut them, pat them dry with a paper towel before flouring them—this prevents excess moisture from making the batter soggy.
  • Room temperature eggs and yogurt blend more smoothly and incorporate better than cold ingredients straight from the fridge, creating a smoother batter overall.
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