Here’s a quick and easy strawberry yogurt muffin recipe that you can make in a pinch. It’s bursting with fresh strawberries (bonus points: you can easily use frozen berries in the off-season!) and greek yogurt to make these strawberry muffins super moist.
Because, nobody wants dry, crumbly muffins, amiright?
This strawberry muffin recipe is quick to pull together, and you don’t even need to get out your mixer so you can quickly get through the dishes and get back to life.
If you’d rather have blueberry muffins, I have a 20 Minute Moist Blueberry Muffin Recipe that is easy, delicious, and packed with blueberries! This recipe makes a perfect small-batch, approximately 8 muffins.
I know you will love either the strawberry or blueberry muffins. I mean, seriously, how can you go wrong?!
Alright, let’s get baking!
Here’s what you need to make Strawberry Yogurt Muffins
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Here’s how to make Strawberry Yogurt Muffins
Preheat your oven to 375°F, and grease your muffin tin or line with wrappers.
In a medium bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar. Whisk in the eggs, vanilla, and almond extracts until incorporated.
Then, add in the greek yogurt and milk, and continue to mix thoroughly. Combine the dry ingredients and combine. There will still be some small clumps, but most will have broken down.
Reserving some berries for the tops of the muffins, fold the remaining chopped berries in. Fill the muffin cups to the top, and sprinkle the reserved berries on top of the muffins.
Bake for about 17-20 minutes. The tops will start to turn golden brown, and an inserted toothpick should come out clean.
Allow the strawberry muffins to cool for a few minutes before serving. Best served warm, with butter.
Can frozen strawberries be substituted for fresh?
Yes! Using frozen strawberries is perfect during the off-season where your fruit is more expensive. It’s perfect because you don’t even need to thaw them; just toss them in and keep on moving!
What is the secret to making moist muffins?
The #1 secret to moist muffins is….. using greek yogurt or sour cream to add a mega moisture boost!
What does adding yogurt to muffins do?
Greek yogurt gives the muffins a slight tang, and boosts the moisture content; leaving you with a super flavorful strawberry muffin!
Does Greek Yogurt Muffins need to be refrigerated?
These muffins can be stored at room temperature in an airtight container, or refrigerated for up to three days.
You’ll love these recipes too!
- 20 Minute Blueberry Muffins
- Apple Cinnamon Scones with Maple Frosting
- Pear & Honey Tart
- Strawberry Cream Cheese Turnover
- Chocolate Croissants
- Quick and Easy Strawberry Galette
- Cherry Pie Bars
- Quick & Easy Apple Crisp
- Pinneapple Upside Down Cake
- Strawberry Rhubarb Crisp
- Classic Croissants
Quick and Easy, Moist Strawberry Yogurt Muffins
Here’s a quick and easy strawberry yogurt muffin recipe that you can make in a pinch. It’s bursting with fresh strawberries (bonus points: you can easily use frozen berries in the off-season!) And, greek yogurt makes these strawberry muffins super moist.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12-14 muffins
- Category: Muffins
- Method: Bake
Ingredients
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup plain greek yogurt (or sour cream)
- 1/2 cup milk
- 1-1/2 cups chopped strawberries
Instructions
- Preheat your oven to 375°F, and grease your muffin tin or line with wrappers.
- In a medium bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar. Whisk in the eggs, vanilla, and almond extracts until incorporated.
- Then, add in the greek yogurt and milk, and continue to mix thoroughly. Combine the dry ingredients and combine. There will still be some small clumps, but most will have broken down.
- Reserving some berries for the tops of the muffins, fold the remaining chopped berries in. Fill the muffin cups to the top, and sprinkle the reserved berries on top of the muffins.
- Bake for about 17-20 minutes. The tops will start to turn golden brown, and an inserted toothpick should come out clean.
- Allow the strawberry muffins to cool for a few minutes before serving. Best served warm, with butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 244
- Sugar: 18.7g
- Sodium: 181mg
- Fat: 9.3g
- Saturated Fat: 5.5g
- Carbohydrates: 35.3g
- Fiber: .8g
- Protein: 5.6g
- Cholesterol: 53mg
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