Strawberry Greek Yogurt Muffins (Printable)

Fluffy muffins featuring fresh strawberries and creamy Greek yogurt, perfect for breakfast or snacks.

# What you 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

# How to make it:

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 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 dry ingredients to wet ingredients and stir gently with a spatula until just combined, being careful not to overmix.
05 - Toss diced strawberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Greek yogurt keeps these muffins moist for days without making them dense or heavy.
  • You can have a batch cooling on your counter in under an hour, start to finish.
  • Fresh strawberries burst with flavor, but frozen ones work just as well if you're caught without fresh.
02 -
  • The biggest mistake I made early on was overmixing the batter thinking more stirring meant better muffins, when really it just made them tough and compact.
  • Room temperature ingredients make an actual difference here because cold eggs and yogurt don't blend smoothly and can create pockets of density in the final muffin.
03 -
  • Always taste one strawberry before adding them to the batter, because mealy or flavorless berries will make mealy or flavorless muffins no matter how perfect everything else is.
  • Keep your oven racks positioned so the muffin tin sits in the middle, as this creates even browning on the bottoms without burning the tops.
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