Strawberry Greek Yogurt Muffins (Printable Version)

Fluffy, moist treats packed with fresh strawberries and creamy Greek yogurt for a wholesome bite.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 1 tablespoon all-purpose flour for tossing strawberries

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Do not overmix to maintain muffin texture.
05 - Toss diced strawberries with 1 tablespoon flour, then fold them gently into the batter until evenly distributed.
06 - Divide the batter evenly among the muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with minimal crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • Quick and easy to prepare in just 35 minutes from start to finish
  • Packed with protein from Greek yogurt for a satisfying breakfast
  • Fresh strawberries add natural sweetness and beautiful color
  • Perfectly moist texture that stays fresh for days
  • Versatile recipe that works with other berries too
  • No mixer required—just simple whisking and folding
02 -
  • Bring eggs to room temperature quickly by placing them in warm water for 5 minutes
  • Don't skip tossing the strawberries in flour—it prevents them from sinking
  • Fill muffin cups exactly 3/4 full for perfectly domed tops
  • Check doneness at 18 minutes to avoid overbaking and drying out the muffins
  • Let muffins cool in the pan briefly to set, but not too long or they'll steam and become soggy
  • Use full-fat Greek yogurt for the moistest, richest texture
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