These deliciously tangy Strawberry Yogurt Muffins are quick and easy to make, and they’re a great use of your fresh or frozen strawberries! I suggest Greek yogurt as the base ingredient for these muffins, as it adds such a wonderful flavor!
These super easy to make strawberry yogurt muffins are also super tasty, and you can fresh or frozen strawberries!
Strawberry Yogurt Muffins Recipe
What do you do when your kid decides they don’t like the strawberry Greek yogurt you had in the refrigerator for them? You make some fabulous muffins instead!
I was already a big fan of yogurt based muffins anyway, and I love using Greek yogurt for the extra ‘tang’ it gives these sweet strawberry muffins. So it was a happy combination of her poor yogurt stash with some frozen strawberries that combined into these tender, tangy and sweet muffins!
How To Make Strawberry Yogurt Muffins
Start your muffin baking out with preheating your oven to 375ºF ( 190ºC ) and line a muffin pan with paper muffin liners that have been lightly sprayed with non-stick cooking oil. *This makes it so much easier to peel the paper off! You can also lightly oil or spray the muffin pan directly with non-stick cooking or baking spray, if desired.
Make the Muffin Batter
In a large mixing bowl, combine the strawberry yogurt with 2 large eggs ( preferably at room temperature ) and the melted, cooled unsalted butter. If you are using salted butter, omit or reduce the additional salt in the recipe from a 1/2 teaspoon to a 1/4 teaspoon.
Stir in the baking powder, baking soda and salt so that it is evenly distributed throughout the batter.
Add the sugar next and stir it into the yogurt mixture to combine.
Use the first 1 1/2 cups portion of all-purpose flour to add to the batter next. Stir the flour in until it is just combined.
Use the remaining 1/2 cup of all-purpose flour to coat the strawberries. Place the sliced fresh or frozen strawberries into a plastic ziploc storage or sandwich bag with the second portion of flour and flip or turn the bag until the berries are well coated.
Add the flour coated strawberries to the muffin batter last, and gently fold the berries into the strawberry yogurt muffin batter.
Portion the batter into your prepared muffin pan, filling each muffin to 2/3 full. If you are using one of the larger cookie dough scoops, it is one scoop per muffin, for approximately 18 strawberry yogurt muffins.
Bake the Muffins
Bake the strawberry Greek yogurt muffins in your preheated oven at 375ºF ( 190ºC ) for 18 – 20 minutes, or until an inserted toothpick comes out from the muffin center clean. Remove the muffins from the oven when done and allow to cool for about 5 minutes before removing from the muffin pan.
Serve your muffins warm, sliced into halves and buttered. They are also fabulous at room temperature! Enjoy!
Substitutes for Butter In Muffins
You can use your choice of cooking oils as a substitute to butter in this recipe. I suggest using coconut oil, as it is a flavorless oil. You can also MCT oil, if desired.
Use 3/4 cup of oil for every 1 cup of butter called for in a recipe. This recipe uses a half cup of butter, so use 1/4 cup + 2 tablespoons of oil.
Applesauce is also a good choice to use as a butter substitute, and it lends a nice soft texture to the already tender and moist yogurt muffins!
Use half the amount of butter in applesauce for substitution. This recipe uses a 1/2 cup of butter, so use a 1/4 cup of applesauce instead.
Storing Your Fruit and Yogurt Muffins
There is no need to refrigerate these strawberry yogurt muffins, despite the dairy and fruit ingredients. I do suggest only storing them for 1 – 2 days at room temperature, although fruit based muffins can typically be stored for up to 4 days at room temperature in an air tight container.
Place the muffins into a container that has been lined with paper towels on the bottom, and arrange the muffins in a single layer. Cover that layer with another paper towel for your best day old ( or two ) muffins. This will help them keep from getting soggy!
Other Tasty Muffins To Enjoy
Strawberry Yogurt Muffins
Ingredients
- 1 1/2 cups strawberry yogurt (I use light Greek Yogurt)
- 2 large eggs (at room temperature)
- 1/2 cup unsalted butter (1 stick or 8 tablespoons butter - melted and cooled)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 cup sugar
- 2 cups all-purpose flour (2 portions - 1 1/2 cup for batter and 1/2 cup to coat berries)
- 1 cup strawberries (fresh, sliced)
Instructions
- Preheat oven to 375 degrees F (190 degrees C) and line a muffin pan with paper muffin liners that have been lightly sprayed with non-stick cooking spray, or lightly grease the muffin pan.
- In a large mixing bowl, combine the strawberry yogurt with eggs and melted butter until smooth.
- Add the salt, baking powder, and baking soda to the yogurt mixture and mix well.
- Add the sugar and stir to combine.
- Add the first 1 1/2 cups portion of flour and mix until just combined. Use the remaining 1/2 cup and place the sliced strawberries into a plastic ziploc storage bag with the 1/2 cup of flour. Seal and flip or turn to coat the berries.
- Once the sliced strawberries have been coated with flour, gently fold the berries into the mixed batter.
- Portion the strawberry yogurt batter into your prepared muffin pan, filling each liner or muffin cavity until 2/3 full.
- Place in oven and bake for approximately 18-20 minutes or until an inserted toothpick comes out clean. Remove from oven and transfer muffin pan to a wire cooling rack and allow to cool for at least 5 minutes.
Notes
Storing Your Fruit and Yogurt Muffins
There is no need to refrigerate these strawberry yogurt muffins, despite the dairy and fruit ingredients. I do suggest only storing them for 1 - 2 days at room temperature, although fruit based muffins can typically be stored for up to 4 days at room temperature in an air tight container. Place the muffins into a container that has been lined with paper towels on the bottom, and arrange the muffins in a single layer. Cover that layer with another paper towel for your best day old ( or two ) muffins. This will help them keep from getting soggy!Nutrition
How cool is this?! My daughter helps out in the kitchen ALOT. And she happily samples everything too, but now she is trying her hand at getting some foodie photos of her own! I’ll add them below the recipe card, to share her creative view of our delicious recipes.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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