Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Yogurt Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 83 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Yogurt Muffins are a delightful and easy-to-make treat perfect for breakfast or a snack. Moist and tender thanks to Greek yogurt and fresh strawberries, these muffins combine the sweetness of granulated and brown sugar with a hint of vanilla. With simple ingredients and straightforward steps, these muffins are ideal for bakers of all skill levels.

Ingredients

Scale

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 (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 cup strawberry yogurt (Greek or regular)
  • 1 teaspoon vanilla extract

Sugars

  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar

Fruits & Garnish

  • 1 cup fresh strawberries, hulled and chopped
  • Optional: Turbinado sugar for sprinkling

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to ensure even distribution of the leavening agents.
  2. Combine Sugars: In a separate medium bowl, mix the granulated sugar and light brown sugar until well blended.
  3. Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture, stirring until the blend is smooth and uniform.
  4. Add Eggs: Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next to build a smooth batter.
  5. Add Yogurt: Stir in the strawberry yogurt gently until just combined to maintain moisture and flavor in the batter.
  6. Add Vanilla: Incorporate the vanilla extract into the wet mixture for an enhanced aromatic profile.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently and only until just combined to prevent overmixing and ensure a tender crumb.
  8. Fold in Strawberries: Gently 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) to properly prepare for baking the muffins.
  10. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
  11. Fill Muffin Cups: Spoon the batter into each muffin cup, filling them about two-thirds full to allow space for rising.
  12. Optional Sprinkle: Lightly sprinkle the tops with Turbinado sugar for a crunchy, sweet topping if desired.
  13. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
  14. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preserving their texture and preventing sogginess.

Notes

  • Do not overmix the batter to avoid tough muffins; mix just until dry ingredients are incorporated.
  • Use fresh, ripe strawberries for best flavor and texture.
  • Greek yogurt will yield a thicker, tangier muffin; regular strawberry yogurt is milder.
  • Ensure butter is cool enough to not cook the eggs when mixed.
  • These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
  • Optional Turbinado sugar topping adds a crunchy texture and slight caramel flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://safetydangerdefender.com/strawberry-yogurt-muffins-recipe/