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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/strawberry-yogurt-muffins-recipe/