Description
These Juicy Strawberry Yogurt Muffins are soft, moist, and bursting with fresh strawberry flavor. Made with Greek yogurt and a touch of cinnamon, they’re a delightful breakfast treat or snack that brings a fruity freshness to your day. The combination of yogurt and strawberries keeps the muffins tender and flavorful, making them a perfect springtime favorite.
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 (to toss 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) and 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, thoroughly whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Add the wet ingredient mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix to ensure a tender muffin texture.
- Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
- Fold in Strawberries: Gently fold the floured strawberries into the batter, distributing them evenly without breaking them up too much.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about three-quarters full for even rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to avoid sogginess.
Notes
- Use full-fat Greek yogurt for the best moisture and texture in your muffins.
- You can substitute frozen strawberries; just be sure to thaw, drain, and pat them dry to prevent excess moisture in the batter.
- For a crunchy topping, sprinkle coarse sugar on the muffin batter tops before baking.
