Strawberry Yogurt Muffins – A Simple and Delicious Recipe
If you’re looking for a quick and satisfying treat, these strawberry yogurt muffins are the perfect choice. They’re soft, moist, and packed with juicy strawberry flavor—ideal for breakfast, a midday snack, or even dessert. With simple ingredients and a straightforward mixing method, they come together effortlessly and deliver big on taste.
Why You’ll Love These Strawberry Yogurt Muffins
What makes these muffins stand out is the combination of Greek yogurt and oil, which keeps the crumb tender and moist without needing butter. The yogurt adds a subtle tang that balances the sweetness of the strawberries, while the oil gives the muffins a light, fluffy texture. A touch of cinnamon and nutmeg rounds out the flavor, making each bite warm and comforting. Strawberries also come with a nutritional bonus—they’re rich in antioxidants and support heart health, according to a recent article from Health.com.
These strawberry yogurt muffins are also versatile. You can use fresh or frozen strawberries depending on the season, and they still turn out delicious. Want to make them a bit more indulgent? Try adding white chocolate chips or a sprinkle of coarse sugar on top before baking.
Another great thing about this recipe is that it doesn’t require a mixer—just a few bowls, a whisk, and about 10 minutes of prep time. That means minimal cleanup and more time to enjoy the muffins warm from the oven.
Tips for Baking Perfect Muffins
To get the best rise and texture, be sure not to overmix the batter. Stir just until the dry and wet ingredients are combined—lumps are totally fine! Also, toss the chopped strawberries in a bit of flour before folding them in. This helps prevent them from sinking to the bottom while baking.
For evenly shaped muffins, portion the batter using a cookie scoop or spoon, and don’t forget to preheat your oven fully before you start baking.
Enjoying and Storing
These strawberry yogurt muffins are best enjoyed the day they’re baked, but they’ll stay soft for up to two days at room temperature in an airtight container. For longer storage, refrigerate them for up to five days or freeze for up to three months.
Whether you’re making a batch for your family or to share with friends, this recipe is a go-to for anyone who loves the classic combo of strawberries and yogurt in a muffin that’s easy, quick, and absolutely delicious.
This recipe makes 6 muffins. For 12 muffins, simply double the quantities.
Strawberry Yogurt Muffins
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (90g) sugar
- 1 egg
- 1/4 cup (60ml) oil
- 1/4 cup (60ml) Greek yogurt
- 1/4 cup (60ml) milk
- 3/4 cup (100g) strawberries chopped
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (180°C). Line a 6-cup muffin tin with paper liners or lightly grease it.
Step 2: Prepare the strawberries
- Chop the strawberries into small pieces and toss them with a little flour to help prevent sinking.
Step 3: Mix the dry ingredients
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, ground cinnamon, and ground nutmeg.
Step 4: Mix the wet ingredients
- In a separate bowl, whisk the egg, oil, Greek yogurt, and milk until well combined.
Step 5: Combine the batter
- Gently stir the wet ingredients into the dry ingredients until just combined. Fold in the floured strawberries. Do not overmix.
Step 6: Fill the muffin pan
- Divide the batter evenly between the muffin cups.
Step 7: Bake the muffins
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the muffins
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
If you love fruity muffins, be sure to check out my blueberry muffins recipe for another delicious and easy bake.