Strawberry Yogurt Muffins Recipe

Introduction

Strawberry yogurt muffins are a delightful treat that combines the sweetness of fresh strawberries with the creamy tang of yogurt. These easy-to-make muffins are perfect for breakfast or a snack, offering moist and tender bites with every mouthful.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 cup strawberry yogurt (Greek or regular)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• Optional: Turbinado sugar for sprinkling

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Step 2: In a medium bowl, combine the granulated sugar and brown sugar.
3. Step 3: Pour the melted and slightly cooled butter into the sugar mixture and stir until well combined.
4. Step 4: Whisk in the eggs one at a time until fully incorporated.
5. Step 5: Stir in the strawberry yogurt until just combined.
6. Step 6: Add the vanilla extract and mix gently.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing for tender muffins.
8. Step 8: Gently fold in the chopped strawberries.
9. Step 9: Preheat your oven to 375°F (190°C).
10. Step 10: Line a 12-cup muffin tin with paper liners or grease well.
11. Step 11: Fill each muffin cup about two-thirds full with batter.
12. Step 12: Optionally, sprinkle the tops with turbinado sugar for a crunchy finish.
13. Step 13: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
14. Step 14: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moist muffins, substitute half of the all-purpose flour with whole wheat flour.
• Use Greek yogurt for a thicker texture and added protein.
• Swap fresh strawberries with frozen ones, but do not thaw to avoid excess moisture in the batter.
• Add a handful of chopped nuts or white chocolate chips for added texture and flavor.
• Sprinkling turbinado sugar before baking adds a lovely crunchy topping.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Reheat frozen muffins in the microwave for about 20-30 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Yes, you can substitute strawberry yogurt with plain or vanilla yogurt if you prefer, but it may change the flavor slightly. Greek yogurt will make the muffins denser and richer.

How do I prevent the strawberries from sinking to the bottom?

Lightly tossing the chopped strawberries in a small amount of flour before folding them into the batter helps distribute them evenly and prevents sinking during baking.

Strawberry Yogurt Muffins Recipe

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★★★★★

4.9 from 137 reviews

These Strawberry Yogurt Muffins are a moist and flavorful treat, combining the tangy freshness of strawberry yogurt and fresh strawberries with a tender crumb. Perfect for breakfast or a snack, this easy recipe includes helpful baking tips to ensure soft, fluffy muffins every time.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Sugars and Butter

• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly

Wet Ingredients

• 2 large eggs
• 1 cup strawberry yogurt (Greek or regular)
• 1 teaspoon vanilla extract

Fruits and Optional

• 1 cup fresh strawberries, hulled and chopped
• Optional: Turbinado sugar for sprinkling

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
2. Combine Sugars: In a medium bowl, mix together the granulated sugar and light brown sugar until combined.
3. Add Butter: Pour in the melted and slightly cooled unsalted butter into the sugar mixture, stirring until fully incorporated and smooth.
4. Add Eggs: Whisk in the eggs one at a time, ensuring each is fully blended before adding the next, to build a smooth batter base.
5. Add Yogurt: Stir in the strawberry yogurt gently until just combined, which adds moisture and a subtle tang to the batter.
6. Add Vanilla: Mix in the vanilla extract for enhanced flavor.
7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing carefully until just combined. Avoid overmixing to keep the muffins tender.
8. Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them down.
9. Preheat Oven: Preheat your oven to 375°F (190°C) to the correct temperature before baking.
10. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease thoroughly to prevent sticking.
11. Fill Muffin Cups: Fill each muffin cup about two-thirds full with the batter for optimal rising and shape.
12. Optional Sprinkle: Sprinkle the tops with turbinado sugar for a crunchy, sweet crust if desired.
13. Bake: Bake the muffins for 18-22 minutes. Test doneness by inserting a wooden skewer or toothpick into the center; it should come out clean or with a few moist crumbs attached.
14. Cool: Allow the muffins to cool in the tin for a few minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Do not overmix the batter to avoid tough muffins.
• Using fresh strawberries is recommended for the best flavor and texture.
• Letting the melted butter cool slightly before adding prevents cooking the eggs prematurely.
• Turbinado sugar topping is optional but adds a nice texture contrast.
• Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Strawberry Muffins, Yogurt Muffins, Easy Baking Recipe, Breakfast Muffins, Fresh Strawberry Recipe