Strawberry Yogurt Muffins
Soft, moist, and bursting with fresh strawberries, these yogurt-based muffins are easy to make and perfect for breakfast or snacks. High in protein, fiber, and natural sweetness, they bake up quickly in under 30 minutes and stay fresh for days.
Equipment
- 1 large mixing bowl
- 1 muffin pan (12 or 18 cups)
- Paper muffin liners
- Whisk or mixing spoon
- Measuring Cups and Spoons
- Cooling rack
- Plastic zipper bag (for coating strawberries)
Ingredients
- 1½ cups strawberry-flavored yogurt preferably Greek, light
- 2 large eggs at room temperature
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- 2 cups all-purpose flour 1½ cups for batter, ½ cup for coating strawberries
- 1 cup fresh strawberries sliced
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking. While the oven warms, prepare your muffin pan. Line it with paper muffin liners and lightly spray them with non-stick cooking spray, or apply a thin layer of butter or oil directly to the pan if you prefer no liners. This step prevents the muffins from sticking and ensures easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine 1½ cups of strawberry yogurt, 2 large room-temperature eggs, and 1 teaspoon of vanilla extract. Using a whisk or a mixing spoon, beat the ingredients until the mixture is smooth and uniform in color. Next, slowly add the ½ cup of melted and cooled butter, stirring continuously to fully incorporate it without curdling. The mixture should be creamy, silky, and slightly thick.
- Add Leavening and Salt: Sprinkle ½ teaspoon of salt, 1 tablespoon of baking powder, and ½ teaspoon of baking soda evenly over the wet mixture. Use a whisk or spoon to mix gently until all dry ingredients are fully combined with the yogurt mixture. This step ensures even rising and prevents lumps in the batter, giving the muffins a light and airy texture.
- Incorporate Sugar: Add 1 cup of granulated sugar to the bowl. Stir carefully until the sugar dissolves into the wet mixture. The mixture should feel smooth and slightly glossy. Be careful not to overmix, as this can affect the muffins’ tenderness.
- Add Flour for Batter: Measure 1½ cups of all-purpose flour and gradually fold it into the wet mixture. Use a spatula to combine until the batter is just thickened. It should hold together without being dense, creating a smooth yet slightly thick consistency. Avoid overmixing, which can lead to tougher muffins.
- Prepare Strawberries: Place 1 cup of sliced strawberries into a plastic zipper bag and add the remaining ½ cup of flour. Seal the bag and gently toss the strawberries until each slice is lightly coated in flour. This coating prevents the berries from sinking to the bottom of the muffins during baking, ensuring even distribution in every bite.
- Fold Strawberries into Batter: Open the zipper bag and add the flour-coated strawberries into the muffin batter. Using a spatula, gently fold the berries in, taking care not to crush them. The batter should be a soft pink with visible strawberry pieces. This delicate folding helps maintain the strawberries’ shape and prevents the batter from turning watery.
- Portion the Muffin Batter: Using a large spoon or an ice cream scoop, portion the batter into the prepared muffin pan, filling each cup about ⅔ full. This ensures the muffins have room to rise without overflowing. Smooth the tops slightly with the back of a spoon if needed for uniformity.
- Bake the Muffins: Place the filled muffin pan in the preheated oven and bake for 18–20 minutes. The muffins are done when the tops are lightly golden, spring back when gently pressed, and a toothpick inserted into the center comes out clean. Avoid opening the oven frequently, as this can cause the muffins to deflate.
- Cool Muffins: Remove the muffins from the oven and transfer the pan to a wire cooling rack. Allow the muffins to cool for at least 5 minutes in the pan before carefully removing them. Cooling helps the muffins set, making them easier to handle and enhancing their texture.
- Serving and Storing Tips: Serve the muffins warm for the best taste, or store at room temperature in an airtight container lined with paper towels. Arrange muffins in a single layer and cover with another paper towel to prevent sogginess. These muffins are best eaten within 1–2 days, though they can last up to 4 days when stored properly.
Notes
- Use room-temperature eggs for a smoother batter and even baking. Cold eggs can create lumps or uneven rise.
- Lightly coat strawberries with flour to prevent them from sinking to the bottom of the muffins. This keeps each muffin evenly fruity.
- Don’t overmix the batter; fold gently after adding flour and strawberries to keep muffins tender and soft.
- Opt for Greek yogurt for added protein and creaminess, though regular yogurt works as well.
- For a sweeter muffin, use full-fat yogurt or extra sugar, but keeping it light helps maintain balance with the fruit.
