Strawberry Greek Yogurt Muffins (Printable Version)

Moist, fluffy muffins with fresh strawberries and creamy Greek yogurt, ideal for brunch or on-the-go treats.

# What You'll Need:

→ 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 coating strawberries

# Steps to Follow:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large mixing bowl, whisk together eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until smooth and fully incorporated.
04 - Add the dry ingredient mixture to the wet ingredient mixture and stir gently with a spatula until just combined. Do not overmix; some lumps are acceptable.
05 - Toss diced strawberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Additional Tips::

01 -
  • Greek yogurt keeps these muffins impossibly moist without tasting heavy or dense like some breakfast treats can.
  • Fresh strawberries burst with flavor throughout, making each bite feel like a small celebration instead of just another muffin.
  • They come together in under 20 minutes of actual work, which means you can have warm muffins on the table before most people finish their coffee.
02 -
  • Overmixing the batter is the enemy here and the most common mistake I see; mix just until combined and your texture will be incomparably better.
  • Room temperature eggs and yogurt blend smoothly into the batter, while cold ingredients from the fridge can create lumps and uneven texture throughout.
  • That coating of flour on the strawberries isn't optional; it's the difference between muffins with fruit throughout and muffins with a strawberry sludge puddle at the bottom.
03 -
  • If your muffins dome too much on top, your oven is probably running hot; try dropping the temperature by 25 degrees next time and adding a minute or two to the bake time.
  • Measuring flour by weight (grams) instead of scooping keeps your ratios consistent and prevents that dense texture that comes from packing too much flour in by accident.
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