Strawberry Yogurt Muffins (Printable Version)

Soft, moist muffins featuring fresh strawberries and creamy yogurt for a 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
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:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
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 the mixture is smooth and well combined.
04 - Toss diced strawberries with 2 tablespoons flour to coat evenly, preventing them from sinking during baking.
05 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined, being careful not to overmix the batter.
06 - Gently fold the coated strawberries into the batter using a spatula with minimal strokes to maintain tender crumb structure.
07 - Distribute batter evenly among the 12 muffin cups, filling each to the rim. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean with minimal crumbs attached.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Tips:

01 -
  • The yogurt keeps these muffins unbelievably moist for days, which means you can actually make them ahead without that dry, crumbly disappointment.
  • Fresh strawberries distribute throughout every bite because one small flour-coating trick prevents them from sinking to the bottom.
  • They're tender enough to satisfy bakery cravings but wholesome enough to feel good about serving for breakfast.
02 -
  • Do not skip the flour coating on the strawberries—without it, they sink to the bottom and you end up with a dense base layer and dry tops, a lesson I learned after making these muffins three different ways.
  • Overmixing the batter is the most common reason these turn out tough and dry instead of tender, so resist the urge to stir out every tiny flour speck.
03 -
  • Fill any empty muffin cups halfway with water during baking so the heat distributes evenly and your muffins bake uniformly instead of the outer ones browning too fast.
  • If your strawberries are very juicy, pat them dry with a paper towel before coating in flour—excess moisture is the one thing that can make the batter too wet.
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