Strawberry Yogurt Muffins (Printable version)

Tender, moist muffins featuring fresh strawberries and creamy yogurt, ideal for any time enjoyment.

# Ingredient list:

→ 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

# Step-by-step guide:

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.
03 - In a separate bowl, whisk eggs, yogurt, oil, and vanilla extract until smooth and well combined.
04 - Gently toss diced strawberries with 2 tablespoons flour to coat evenly; this prevents 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 the coated strawberries into the batter using a spatula.
07 - Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert tips:

01 -
  • The yogurt makes them ridiculously moist without being dense or gummy, so they stay soft for days.
  • Fresh strawberries burst throughout every bite, giving you those little pockets of bright flavor that make plain muffins feel boring.
  • You can mix these up in about 15 minutes, which means you're eating warm muffins before your coffee even gets cold.
02 -
  • Overmixing is the silent muffin killer—stir just until you don't see dry flour anymore, even if the batter looks slightly lumpy.
  • If you don't coat the strawberries with flour, they sink to the bottom and you'll end up with strawberry-free tops and a fruity surprise at the base of each muffin.
03 -
  • Room temperature ingredients mix together more evenly, so pull your eggs and yogurt out of the fridge about 20 minutes before you start if you have the time.
  • The papery smell coming from your oven around the 18-minute mark is totally normal—that's the muffin tops starting to set, and it's your signal that you're close to done.
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