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
Scale
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
