Strawberry Greek Yogurt Muffins (Print out)

Fluffy muffins with fresh strawberries and creamy Greek yogurt, perfect for breakfast or snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 1 tablespoon all-purpose flour for coating strawberries

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until the mixture reaches a smooth, uniform consistency.
04 - Add the dry ingredient mixture to the wet ingredients and stir gently with a spatula until just combined, being careful not to overmix.
05 - Toss diced strawberries with 1 tablespoon flour to prevent settling, then gently fold into the batter using a spatula.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Place in preheated oven and bake for 18 to 22 minutes, until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The Greek yogurt keeps these muffins so moist they stay tender even days later, without any heavy or dense feeling.
  • Fresh strawberries burst throughout each bite, making them taste like summer in your kitchen year-round.
  • These bake in under 20 minutes, so you can have warm muffins on the table before coffee gets cold.
02 -
  • Room temperature ingredients mix together smoothly and create a more uniform, tender crumb than cold ingredients ever will.
  • Tossing strawberries in flour before folding them in prevents them from sinking straight to the bottom of your muffins.
03 -
  • Don't skip the step of bringing eggs and yogurt to room temperature, as cold ingredients won't incorporate as smoothly and you'll miss that silky crumb.
  • If your muffins come out dense, you probably mixed the batter too much or packed the flour too tightly when measuring, so next time be lighter and gentler with both.
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