Description
Delight in the deliciousness of these Juicy Strawberry Yogurt Muffins – a perfect blend of fresh strawberries and creamy yogurt in a moist, fluffy muffin.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- ⅔ cup granulated sugar
- 2 large eggs
- 1 cup plain or vanilla Greek yogurt
- 1 teaspoon vanilla extract
Additional:
- 1½ cups fresh strawberries, chopped
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk melted butter and sugar. Add eggs, yogurt, and vanilla extract; whisk until smooth.
- Combine dry and wet ingredients: Gradually stir dry ingredients into wet until just combined. Do not overmix.
- Add strawberries: Gently fold in chopped strawberries.
- Bake: Divide batter into muffin cups, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- You can use frozen strawberries—just don’t thaw them before folding into the batter.
- These muffins are freezer-friendly and make a great grab-and-go breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
