Strawberry Yogurt Muffins Recipe

Introduction

Strawberry yogurt muffins are a delightful treat that combine the sweetness of fresh strawberries with the tangy creaminess of yogurt. These moist and tender muffins are perfect for breakfast or a snack, offering an easy way to enjoy seasonal fruit in a homemade baked good.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 cup strawberry yogurt (Greek or regular)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• Optional: Turbinado sugar for sprinkling

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Step 2: In a medium bowl, combine the granulated sugar and brown sugar.
3. Step 3: Pour the melted and slightly cooled butter into the sugar mixture and stir until well combined.
4. Step 4: Whisk in the eggs one at a time until fully incorporated.
5. Step 5: Stir in the strawberry yogurt until just combined.
6. Step 6: Add the vanilla extract and mix gently.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
8. Step 8: Gently fold in the chopped strawberries without crushing them.
9. Step 9: Preheat the oven to 375°F (190°C).
10. Step 10: Line a 12-cup muffin tin with paper liners or grease it well.
11. Step 11: Fill each muffin cup about two-thirds full with the batter.
12. Step 12: If desired, sprinkle the tops with turbinado sugar for extra crunch.
13. Step 13: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
14. Step 14: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For a healthier twist, substitute half the all-purpose flour with whole wheat flour.
• Try using vanilla or plain Greek yogurt if strawberry yogurt is unavailable; add a tablespoon of strawberry jam for extra flavor.
• To keep strawberries from sinking, toss them lightly in flour before folding into the batter.
• Swap fresh strawberries with frozen ones during off-season, but do not thaw them before adding.
• Sprinkle chopped nuts like almonds or walnuts on top for added texture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for about 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries without thawing to prevent excess moisture from making the batter soggy. Fold them in frozen and bake as directed.

What if I don’t have strawberry yogurt?

You can substitute plain or vanilla yogurt and add a tablespoon of strawberry jam or puree for similar flavor. Alternatively, use vanilla yogurt for a milder taste.

Strawberry Yogurt Muffins Recipe

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★★★★★

4.6 from 59 reviews

• Author: Luna
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

These Strawberry Yogurt Muffins are moist, fluffy, and bursting with fresh strawberry flavor. Made with strawberry yogurt and fresh strawberries, they offer a delightful balance of sweetness and tang, perfect for breakfast, snacks, or dessert. The recipe is simple to follow and includes baking tips to ensure perfectly tender muffins every time.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 cup strawberry yogurt (Greek or regular)
• 1 teaspoon vanilla extract

Fresh Fruit

• 1 cup fresh strawberries, hulled and chopped

Optional

• Turbinado sugar for sprinkling

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Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
2. Combine Sugars: In a medium bowl, mix the granulated sugar and light brown sugar thoroughly.
3. Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture and stir until fully incorporated and smooth.
4. Add Eggs: Whisk in the eggs one at a time, ensuring each is fully blended before adding the next.
5. Add Yogurt: Stir in the strawberry yogurt gently until just combined, avoiding overmixing.
6. Add Vanilla: Pour in the vanilla extract and stir it evenly throughout the wet ingredients.
7. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to keep the batter light and fluffy.
8. Fold in Strawberries: Carefully fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them down.
9. Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat.
10. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
11. Fill Muffin Cups: Using a spoon or scoop, fill each muffin cup about two-thirds full with the batter.
12. Optional Sugar Sprinkle: Sprinkle the tops of the muffins lightly with turbinado sugar for added crunch and sparkle.
13. Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check doneness by inserting a wooden skewer into the center of a muffin; it should come out clean or with a few moist crumbs.
14. Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Be careful not to overmix the batter to avoid dense muffins.
• Use fresh, ripe strawberries for the best flavor and texture.
• You can substitute regular plain yogurt with strawberry yogurt for added fruitiness.
• The melted butter should be cooled slightly to prevent cooking the eggs when mixed.
• For a dairy-free version, substitute butter and yogurt with plant-based alternatives.
• Ensure the oven is fully preheated before baking for even cooking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Strawberry Yogurt Muffins, Easy Muffin Recipe, Breakfast Muffins, Fresh Strawberry Muffins, Baking Tips