Strawberry Yogurt Muffins
These fluffy strawberry yogurt muffins are perfect for brunch or as a healthy snack. Made with fresh strawberries and creamy yogurt, they offer a delightful burst of flavor in every bite.
Equipment
- 1 muffin tin lined with paper liners
- 1 mixing bowl large
- 1 whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup Greek yogurt
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Additional Ingredients
- 1 1/2 cups fresh strawberries chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the Greek yogurt, melted butter, sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage
- Enjoy the muffins warm or at room temperature. They are perfect with a cup of coffee or tea.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Notes
Pro Tips: Use fresh strawberries for the best flavor. Substitute vanilla yogurt for a sweeter muffin. How to Serve: Serve with coffee or tea. Storage & Freshness: Keep in an airtight container. Make-Ahead Tips: Batter can be prepared a day in advance and stored in the fridge.