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    Home » Recipes » Breads » Muffins » Strawberry Yogurt Muffins

    Last updated: Jun 3, 2021 by Melissa Riker · 4 Comments

    Strawberry Yogurt Muffins

    Jump to Recipe
    strawberry muffin

    These strawberry muffins are packed with fresh, juicy strawberries, yogurt for an extra kick of flavor, and baked to perfection with a sugary golden crisp top.

    homemade strawberry muffins on green napkin

    What could be better than sweet muffins packed with fresh strawberries? These easy Strawberry Muffins are packed with fruit and flavor. They are a nice alternative to blueberry muffins and perfect for breakfast or brunch!

    • homemade strawberry muffin in muffin pan
    • best strawberry muffins with whole strawberries

    Why I love this recipe

    • I love the flavor and texture the yogurt adds to these delicious muffins while my husband remarked that the addition of the cinnamon really set them apart. (The kids give no feedback other than happy chewing smiles!!)
    • They are a healthy and easy grab-and-go breakfast or snack
    • This recipe is great for using strawberries that are slightly past their prime so you don't have to throw them away

    So glad I found this recipe! -Hermoine

    Perfect for summer, everyone raved over them! -Mary

    My kids ate these in a day! -Randi

    Step by step

    These strawberry muffins are very easy to make!

    1. Start by mixing the sugar, eggs, oil, yogurt, and vanilla together.
    2. In a separate bowl, you'll mix the flour, salt, baking soda, and cinnamon.
    • glass bowl with cracked eggs and sugar
    • folding strawberries into batter for strawberry muffins
    • sprinkling sugar on muffin batter tops before baking strawberry muffins
    1. Combine the wet and dry ingredients and gently fold the strawberries into the batter.
    2. Fill the baking cups and dust with sugar for that special crisp top.
    3. Bake for 25 minutes and enjoy!
    • strawberry muffin batter in muffin pan
    • homemade strawberry muffins in muffin pan

    Tips for best results

    • I recommend making these with fresh strawberries, not frozen, to make sure they don't get soggy. I used about a half a pint of berries per batch for mine but you can easily add or subtract from that amount depending on how you prefer them. (The more the better in my book!)
    • For light and fluffy muffins, be sure not to overmix the batter.
    • Change the yogurt to experiment: use Greek yogurt to add extra protein or a plant-based yogurt to eliminate the dairy.

    FAQs

    How do you store these muffins?

    Store in an airtight container at room temperature or in the refrigerator up to 5 days.

    Can they be frozen?

    Freeze in a freezer-safe container up to a month. To thaw individually wrap each muffin in plastic wrap before freezing. Thaw at room temperature overnight.

    Here are a few more of my favorite strawberry recipes:

    • Strawberry Cheesecake Cookies
    • Easy Strawberry Danish
    • Strawberry Creme Puff Cake
    • Strawberry Chocolate Chip Cake
    • Strawberry Crisp

    If you’ve tried this recipe please comment and rate it below, I love hearing from you!

    Print
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    strawberry muffin

    Strawberry Muffins

    ★★★★★ 5 from 3 reviews
    • Author: Melissa Riker
    • Prep Time: 10 min
    • Cook Time: 25 min
    • Total Time: 35 minutes
    • Yield: 12 muffins 1x
    • Category: dessert
    • Method: baking
    • Cuisine: American
    Print Recipe
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    Description

    These strawberry muffins are packed with fresh, juicy strawberries and baked to perfection with a sugary golden crisp top.


    Ingredients

    Units Scale
    • 2 large eggs
    • ⅔ cup sugar plus 1 teaspoon for dusting
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup vanilla yogurt
    • 2 cups all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ½ pint strawberries (about 1 ½ cups chopped)

    Instructions

    1. Preheat oven to 400 degrees F. Line a cupcake pan with cupcake liners.
    2. In a large bowl mix eggs, ⅔ cup sugar, oil, yogurt and vanilla until blended. In a second bowl combine flour, salt, baking soda and cinnamon. Slowly add dry mixture into wet and stir until blended. Gently fold in chopped strawberries.
    3. Fill baking cups ¾ full. Dust tops with additional sugar. Bake for 25 minutes or until toothpick inserted in the middle comes out clean.
    4. Serve warm or cool.

    Notes

    • use fresh strawberries, not frozen

    Keywords: strawberry muffins

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    Reader Interactions

    Comments

    1. Hermoine says

      August 14, 2019 at 1:27 pm

      so glad I found this recipe!

      ★★★★★

      Reply
    2. Mary says

      August 14, 2019 at 1:27 pm

      perfect for summer, everyone raved over them!

      ★★★★★

      Reply
    3. Randi says

      July 25, 2019 at 10:42 am

      My kids are these in a day!

      ★★★★★

      Reply
    4. Kim says

      May 14, 2018 at 2:42 am

      Yum, yum, yum! Totally making this!

      Reply

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