Strawberry Greek Yogurt Muffins (Printable version)

Fluffy muffins with fresh strawberries and creamy Greek yogurt, ideal for brunch or on-the-go 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 packed light brown sugar
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 tossing 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 the dry ingredient mixture to the wet ingredients and stir gently until just combined. Do not overmix to maintain muffin texture.
05 - Toss diced strawberries with 1 tablespoon flour to prevent sinking, then fold carefully into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • Quick and simple with just 35 minutes from start to finish
  • Greek yogurt adds protein and keeps the muffins wonderfully moist
  • Fresh strawberries provide natural sweetness and vibrant flavor
  • Perfect for meal prep—freeze extras for up to 2 months
  • Versatile enough to swap in your favorite berries
02 -
  • Use fresh, ripe strawberries for the best flavor—frozen will add too much moisture
  • Don't overmix the batter; a few lumps are perfectly fine and will yield tender muffins
  • Check for doneness at 18 minutes to avoid overbaking and drying out the muffins
  • Let muffins cool for at least 5 minutes in the pan to prevent them from falling apart
  • Freeze baked muffins individually for easy, single-serving breakfasts throughout the week
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