Strawberry Yogurt Muffins
We love these strawberry yogurt muffins! They are moist, flavorful, and simple to make. Yogurt guarantees a light and airy texture, while fresh strawberries make these muffins taste amazing. These strawberry muffins are perfect for breakfast, mid-morning, or an afternoon snack. They are packed with strawberries and yogurt. You can use plain, but for even more flavor, try strawberry yogurt. This muffin batter comes together quickly and requires no fancy equipment—just a couple of bowls, a whisk, and a spoon. For more of our favorite muffin recipes, try our banana blueberry muffins or these strawberry chocolate muffins. Key Ingredients Yogurt: Use your favorite yogurt in this recipe. If your yogurt is very thick, like Greek yogurt, you may need a couple of splashes of milk to thin out the batter. For extra strawberry flavor, use a strawberry yogurt! Strawberries: I love fresh strawberries in this batter, especially when using strawberry yogurt! Feel free to substitute other fruits like blueberries or use chocolate chips. Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free blend (like Bob’s Red Mill). Sugar: I use granulated sugar to keep these light and airy. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the muffin will change slightly. Baking Powder and Baking Soda: Keeps our muffins light and airy. Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Butter: I usually use oil in my muffin recipes, but I love the flavor of butter in these yogurt muffins! Yogurt: Use your favorite yogurt in this recipe. If your yogurt is very thick, like Greek yogurt, you may need a couple of splashes of milk to thin out the batter. For extra strawberry flavor, use a strawberry yogurt! Strawberries: I love fresh strawberries in this batter, especially when using strawberry yogurt! Feel free to substitute other fruits like blueberries or use chocolate chips. Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free blend (like Bob’s Red Mill). Sugar: I use granulated sugar to keep these light and airy. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the muffin will change slightly. Baking Powder and Baking Soda: Keeps our muffins light and airy. Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Butter: I usually use oil in my muffin recipes, but I love the flavor of butter in these yogurt muffins! How to Make Strawberry Yogurt Muffins Make these yogurt muffins by combining flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine strawberry yogurt with an egg and melted butter. Combine the wet ingredients with the dry, then add lots of fresh strawberries. When making muffins, remember this: mix dry ingredients as much as you want and wet ingredients as much as you want, but when you combine the two, only mix until they combine. If you overmix, the muffins will be heavy and flat. Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops. And that’s it! Easy strawberry yogurt muffins. We hope that you try them soon! Strawberry Yogurt Muffins PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins These easy yogurt muffins come together quickly and are packed with strawberries. We use strawberry yogurt, but this recipe works with any yogurt. If you have a thicker yogurt (like Greek yogurt), you may need a bit of milk to thin the batter. Makes 14 to 16 muffins You Will Need Yogurt Muffins 1 ¾ cups all purpose flour 3/4 cup sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt 1 cup strawberry yogurt 1 large egg 6 tablespoons unsalted butter, melted and cooled 1 cup roughly chopped strawberries 1/3 cup powdered sugar 1/2 teaspoon vanilla extract 1 to 3 teaspoons milk Directions 1Heat oven to 400°F (204°C). Line a muffin pan with paper liners or spray with non-stick cooking spray. 2In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. 3In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour the mixture into the bowl with the flour and stir with a fork until just combined. Do not overmix. 4Stir in the strawberries. 5Fill muffin cups about 3/4 full. Bake muffins until the tops are golden brown, the batter is no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter, 15 to 20 minutes. Transfer to a wire rack and cool completely. 6To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle the glaze over the cooled muffins, then wait 5 to 10 minutes until it sets. 1Heat oven to 400°F (204°C). Line a muffin pan with paper liners or spray with non-stick cooking spray. 2In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. 3In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour the mixture into the bowl with the flour and stir with a fork until just combined. Do not overmix. 4Stir in the strawberries. 5Fill muffin cups about 3/4 full. Bake muffins until the tops are golden brown, the batter is no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter, 15 to 20 minutes. Transfer to a wire rack and cool completely. 6To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle the glaze over the cooled muffins, then wait 5 to 10 minutes until it sets. Adam and Joanne's Tips Batter too thick: The thickness of this batter depends on the yogurt used. If your batter is really thick, add a splash of milk. When using Greek yogurt, expect to add at least 1/4 cup of milk. Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above. Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months. The nutrition facts provided below are estimates. Batter too thick: The thickness of this batter depends on the yogurt used. If your batter is really thick, add a splash of milk. When using Greek yogurt, expect to add at least 1/4 cup of milk. Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above. Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 muffin (16 total) / Calories 142 / Total Fat 5g / Saturated Fat 3g / Cholesterol 24.3mg / Sodium 105.6mg / Carbohydrate 21.4g / Dietary Fiber 0.6g / Total Sugars 10.3g / Protein 3.2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us