Get ready to brighten your morning (or any time of day, really) with these Juicy Strawberry Yogurt Muffins! Imagine biting into a muffin that’s bursting with sweet, fresh strawberries and ultra-moist thanks to creamy yogurt—each bite is a little piece of fruity, bakery-style heaven. Whether you’re looking to impress guests at brunch, surprise your family on a busy weekday, or just treat yourself, these muffins will become your go-to recipe for a delightful, easy homemade treat.
Ingredients You’ll Need
The beauty of Juicy Strawberry Yogurt Muffins lies in their simplicity. Every ingredient plays a special role, from ensuring a tender crumb to delivering those pops of fresh berry flavor. Here’s what you’ll need, along with handy tips to make your muffins absolutely irresistible.
- All-purpose flour: Forms the backbone of your muffins and gives them the perfect structure.
- Granulated sugar: Sweetens the batter just enough, letting the strawberries shine.
- Light brown sugar (packed): Adds a hint of caramel flavor and extra moisture.
- Baking powder: Helps your muffins rise up tall and fluffy.
- Baking soda: Works with the yogurt to keep the crumb light and airy.
- Salt: Enhances all the other flavors (don’t skip it!).
- Ground cinnamon: Adds a cozy touch of warmth that pairs beautifully with strawberries.
- Plain Greek yogurt (or strawberry yogurt): The secret to a tender and moist muffin—use full-fat for best results.
- Vegetable oil: Ensures your muffins stay soft for days; you can use canola or another neutral oil, too.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Brings a lovely aromatic sweetness.
- Fresh strawberries (diced): The star ingredient, bursting with juicy flavor in every bite.
- Flour (to toss with strawberries): Helps prevent the berries from sinking to the bottom of your muffins.
How to Make Juicy Strawberry Yogurt Muffins
Step 1: Prep Your Oven and Muffin Tin
First things first: preheat your oven to 375°F. Line a standard 12-cup muffin tin with paper liners or give it a good coat of nonstick spray. This ensures your Juicy Strawberry Yogurt Muffins pop out easily and look bakery-fresh every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. This not only blends everything evenly but also breaks up any lumps so you get a smooth, even batter later on.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the yogurt, oil, eggs, and vanilla extract. You want this mixture to be super smooth—no streaks of egg or yogurt—so your muffins bake up with a consistent crumb in every bite.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with the dry mixture. Stir gently, just until everything is combined. Stop once you don’t see any more dry flour—overmixing will make your muffins tough, and we want them tender and moist!
Step 5: Prep and Fold in the Strawberries
Gently toss your diced strawberries with a tablespoon of flour. This little trick keeps them from sinking to the bottom of your muffins. Fold the floured strawberries into the batter with a few gentle strokes, ensuring you don’t overwork the mixture.
Step 6: Fill and Bake
Spoon the batter evenly into your muffin cups, filling each about three-quarters full. If you’re feeling fancy, sprinkle a little coarse sugar on top for a sweet, crunchy finish. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes—this helps them set and makes them easier to remove. Then, transfer your Juicy Strawberry Yogurt Muffins to a wire rack to cool completely before diving in. Trust me, the wait is worth it!
How to Serve Juicy Strawberry Yogurt Muffins
Garnishes
For a picture-perfect touch, dust your cooled muffins with a little powdered sugar or add a dollop of whipped cream. A few thin strawberry slices on top make them look extra inviting—almost too pretty to eat (almost!).
Side Dishes
Pair these muffins with a bowl of fresh fruit salad, a creamy yogurt parfait, or even a simple scrambled egg for a balanced breakfast. They also make a sweet addition to any brunch spread alongside coffee, tea, or a glass of cold milk.
Creative Ways to Present
Try serving your Juicy Strawberry Yogurt Muffins in a vintage cake stand or a basket lined with a colorful napkin for a warm, homey feel. For special occasions, wrap them individually in parchment and tie with twine—perfect as a thoughtful homemade gift or party favor.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to two days. If your kitchen runs warm, pop them in the fridge to keep them fresh and moist for a couple extra days.
Freezing
Want to enjoy Juicy Strawberry Yogurt Muffins straight from the freezer? Let them cool completely, then wrap each muffin tightly in plastic wrap and place in a freezer-safe bag. They’ll keep beautifully for up to three months—just thaw overnight at room temperature or reheat gently when a craving hits.
Reheating
For that just-baked feel, warm a muffin in the microwave for 15–20 seconds or pop it in a 300°F oven for 5–7 minutes. This brings back a little of that fresh-from-the-oven magic, especially if your muffins have been chilled or frozen.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw the berries completely, drain off any excess liquid, and pat them dry with paper towels before dicing and tossing with flour. This prevents extra moisture from making your muffins soggy.
What type Breakfast
Full-fat Greek yogurt gives the richest, moistest results, but you can also use regular plain or strawberry yogurt. Just avoid nonfat versions, as they can make the muffins less tender.
Can I make these muffins gluten free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Texture may vary slightly, but you’ll still get delicious, Juicy Strawberry Yogurt Muffins.
How do I prevent the berries from sinking?
Tossing your diced strawberries with a tablespoon of flour before folding them into the batter is key. This simple step helps suspend the fruit throughout the muffin for perfect distribution.
Can I add other mix-ins like nuts or chocolate chips?
You sure can! Chopped pecans, walnuts, or white chocolate chips all pair wonderfully with strawberries. Just keep total add-ins to about 1/2 cup so the batter stays balanced.
Final Thoughts
I hope you’re as excited as I am to bake a batch of Juicy Strawberry Yogurt Muffins! With their tender crumb, bursts of juicy fruit, and irresistible aroma, they’re bound to become a favorite in your kitchen. Give them a try and savor every sweet, berry-filled bite—you totally deserve it!
Print
Juicy Strawberry Yogurt Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Juicy Strawberry Yogurt Muffins, a perfect breakfast treat bursting with fresh strawberries and creamy Greek yogurt. These moist, flavorful muffins are easy to make and feature a balanced sweetness with hints of cinnamon, ideal for a wholesome start to your day or a delightful snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour (for tossing with strawberries)
Wet Ingredients
- 1 cup plain Greek yogurt (or strawberry yogurt)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh strawberries, diced
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Create the Batter: Add the wet ingredients to the dry ingredients. Stir gently and just until combined—avoid overmixing to ensure tender muffins.
- Toss and Fold in Strawberries: To prevent the strawberries from sinking to the bottom, toss the diced strawberries with 1 tablespoon of flour. Gently fold the strawberries into the batter evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
- Bake Muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent sogginess and preserves texture.
Notes
- Use full-fat Greek yogurt for the creamiest texture and best flavor.
- Frozen strawberries can be used as a substitute; make sure to thaw, drain excess liquid, and pat dry before adding to the batter to avoid excess moisture.
- For a crunchy topping, sprinkle coarse sugar on the muffins before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
