Description
These Strawberry Yogurt Muffins are moist, fluffy, and bursting with fresh strawberry flavor. Made with a combination of strawberry yogurt and fresh berries, they offer a delightful twist on classic muffins. Perfect for breakfast or a sweet snack, this easy recipe includes helpful baking tips to ensure perfectly tender muffins every time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Sugars and Fats
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
Wet Ingredients
- 2 large eggs
- 1 cup strawberry yogurt (Greek or regular)
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, hulled and chopped
Optional
- Turbinado sugar for sprinkling
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure an even rise and texture.
- Combine Sugars: In a separate medium bowl, mix the granulated sugar and light brown sugar thoroughly to blend the sweetness and moisture evenly.
- Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture and stir well until the mixture is smooth and homogeneous, helping to create a tender crumb.
- Add Eggs: Whisk in the eggs one at a time, fully incorporating each before adding the next, to build structure and richness.
- Add Yogurt: Stir in the strawberry yogurt gently until just combined; this adds moisture and a subtle fruity flavor.
- Add Vanilla: Mix in the vanilla extract to enhance the overall flavor profile of the muffins.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully and just until combined to avoid overworking the batter, which can result in tough muffins.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Preheat Oven: Set your oven to 375°F (190°C) and let it fully preheat to ensure even baking.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling about two-thirds full to allow room for rising.
- Optional Sprinkle: If desired, sprinkle a little Turbinado sugar on top of each muffin for a sweet, crunchy topping.
- Bake: Bake in the preheated oven for 18 to 22 minutes. Check for doneness by inserting a wooden skewer into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for several minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Using fresh strawberries adds the best flavor and texture, but frozen can be used if fresh are out of season—thaw and drain excess moisture first.
- Substitute strawberry yogurt with plain or vanilla yogurt if desired for a different flavor profile.
- Make sure the melted butter is cooled slightly to prevent cooking the eggs when combined.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
