Strawberry Yogurt Muffins (Print Version)

Tender muffins packed with juicy strawberries and creamy yogurt deliver a moist, flavorful treat ideal for any time.

# 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 Make It:

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.
03 - In a separate bowl, whisk eggs, yogurt, vegetable oil, and vanilla extract until smooth.
04 - Toss diced strawberries with 2 tablespoons flour to prevent them from sinking during baking.
05 - Add wet ingredients to dry ingredients and stir gently until just combined; avoid overmixing.
06 - Gently fold coated strawberries into batter.
07 - Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let muffins cool in tin for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • Quick and easy to make in under 40 minutes from start to finish
  • Perfectly moist and tender thanks to the Greek yogurt
  • Bursting with fresh strawberry flavor in every bite
  • Versatile enough for breakfast, snack time, or dessert
  • Simple pantry ingredients you likely already have on hand
  • Freezer-friendly for make-ahead convenience
02 -
  • Don't overmix the batter—stir just until the dry ingredients are moistened for the tenderest muffins
  • Fill muffin cups to the top for those beautiful bakery-style domes
  • Use fresh, not frozen, strawberries for the best texture and flavor
  • Store cooled muffins in an airtight container for up to 3 days at room temperature
  • Freeze muffins for up to 2 months—thaw at room temperature or warm in the microwave for 20 seconds
  • Add a sprinkle of coarse sugar on top before baking for a sweet, crunchy finish
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