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    Home » Recipes » Breakfast

    Angela @ BakeItWithLove.com · 7 Comments

    Strawberry Yogurt Muffins

    Jump to Recipe
    pin with 2 images the top a closeup of the baked strawberry yogurt muffin and the bottom an angled overhead view.

    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!

    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!

    Large square side view of the strawberry yogurt muffins.
    These super easy-to-make strawberry yogurt muffins are also super tasty, and you can fresh or frozen strawberries!

    Looking for breakfast? Try all my breakfast ideas or even my egg breakfast recipes!

    Jump to:
    • Strawberry Yogurt Muffins Recipe
    • 🥘 Ingredients
    • 🗒️ Substitutes for Butter In Muffins
    • 🔪 How To Make Strawberry Yogurt Muffins
    • 🥡 Storing
    • 😋 Other Tasty Muffins To Enjoy
    • 📋 Recipe
    • 💬 Comments

    🥘 Ingredients

    • 1 ½ cups strawberry yogurt (I use light Greek Yogurt)
    • 2 large eggs (at room temperature)
    • ½ cup unsalted butter (1 stick or 8 tablespoons butter - melted and cooled)
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 cup sugar
    • 2 cups all-purpose flour (2 portions - 1 ½ cup for batter and ½ cup to coat berries)
    • 1 cup strawberries (fresh, sliced)

    🗒️ 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 ¾ cup of oil for every 1 cup of butter called for in a recipe. This recipe uses a half cup of butter, so use ¼ 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 ½ cup of butter, so use a ¼ cup of applesauce instead.

    🔪 How To Make Strawberry Yogurt Muffins

    Start your muffin baking out by 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 ½ teaspoon to a ¼ teaspoon.

    Stir in the baking powder, baking soda, and salt so that it is evenly distributed throughout the batter.

    step 1 add salt baking powder and baking soda to yogurt mixture.

    Add the sugar next and stir it into the yogurt mixture to combine.

    2 add the sugar to the yogurt mixture and combine.

    Use the first 1 ½ cups portion of all-purpose flour to add to the batter next. Stir the flour in until it is just combined.

    3 add the flour and mix well.

    Use the remaining ½ 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.

    5 add the flour coated sliced strawberries to the muffin batter.

    Portion the batter into your prepared muffin pan, filling each muffin to ⅔ full. If you are using one of the larger cookie dough scoops, it is one scoop per muffin, for approximately 18 strawberry yogurt muffins.

    6 portioned strawberry yogurt muffin batter ready to bake.

    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 them to cool for about 5 minutes before removing them from the muffin pan.

    Serve your muffins warm, sliced into halves, and buttered. They are also fabulous at room temperature! Enjoy!

    tall angled overhead image of the strawberry muffins on a light background with flowers.

    🥡 Storing

    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

    • Apple Oatmeal Muffins
    • Banana Blueberry Muffins
    • Banana Nut Muffins
    • Whole Wheat Blood Orange Muffins

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Large square side view of the strawberry yogurt muffins.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 12 reviews

    Strawberry Yogurt Muffins

    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!
    Author | Angela
    Servings: 18 muffins
    Calories: 170kcal
    Prep 10 minutes
    Cooking 20 minutes
    Total Time 30 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1 ½ cups strawberry yogurt (I use light Greek Yogurt)
    • 2 large eggs (at room temperature)
    • ½ cup unsalted butter (1 stick or 8 tablespoons butter - melted and cooled)
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 cup sugar
    • 2 cups all-purpose flour (2 portions - 1 ½ cup for batter and ½ 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, melted butter, and vanilla extract until smooth.
    • Add the salt, baking powder, and baking soda to the yogurt mixture and mix well.
      step 1 add salt baking powder and baking soda to yogurt mixture.
    • Add the sugar and stir to combine.
      2 add the sugar to the yogurt mixture and combine.
    • Add the first 1 ½ cups portion of flour and mix until just combined. Use the remaining ½ cup and place the sliced strawberries into a plastic ziploc storage bag with the ½ cup of flour. Seal and flip or turn to coat the berries.
      3 add the flour and mix well.
    • Once the sliced strawberries have been coated with flour, gently fold the berries into the mixed batter.
      5 add the flour coated sliced strawberries to the muffin batter.
    • Portion the strawberry yogurt batter into your prepared muffin pan, filling each liner or muffin cavity until ⅔ full.
      6 portioned strawberry yogurt muffin batter ready to bake.
    • 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.

    Equipment You May Need

    Mixing Bowl
    Silicone Spatula Set
    Cutting Board

    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

    Calories: 170kcal (9%) | Carbohydrates: 27g (9%) | Protein: 3g (6%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 34mg (11%) | Sodium: 120mg (5%) | Potassium: 137mg (4%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 190IU (4%) | Vitamin C: 5mg (6%) | Calcium: 59mg (6%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    breakfast muffins, greek yogurt, muffins, strawberry, Strawberry Yogurt Muffins, yogurt
    Course Breakfast Recipes, Quick Bread Recipes
    Cuisine American

    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.

    Lauren's wide photo of several of the strawberry muffins placed together with flowers around them.
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Comments

    1. Kozey says

      May 18, 2022 at 9:21 am

      5 stars
      My son is obsessed with these muffins! These are his absolute favorite muffins I've ever made for him. I made them mini muffin sized and he ate 10 of them on the first day and has been eating at least 5 every day since. I'm already going to have to make my next batch! Thanks for the recipe!

      Reply
      • Angela @ BakeItWithLove.com says

        May 18, 2022 at 9:55 am

        Awesome! I LOVE hearing that! Thanks so much for sharing with us!

        Reply
    2. Alana says

      April 21, 2022 at 9:42 pm

      5 stars
      Great recipe! Love these muffins.. But thinking that you may have forgotten to mention to add the vanilla in step 2 FYI.
      Thank you for sharing!

      Reply
      • Angela @ BakeItWithLove.com says

        April 22, 2022 at 7:18 am

        Thank you! And that step is fixed too 🙂

        Reply
    3. Caroline says

      February 15, 2022 at 7:37 pm

      J’ai adoré ces muffins , tellement moelleux, j ai doublé la recette et je les ai congelé, tout le monde les aime ! Merci!!!!
      Caroline

      I loved these muffins, so soft, I doubled the recipe and I froze them, everyone loves them! Thank you!!!!

      Reply
      • Angela @ BakeItWithLove.com says

        February 15, 2022 at 9:33 pm

        Merci beaucoup!

        Reply
    4. Anonymous says

      January 23, 2022 at 12:08 pm

      5 stars
      These muffins turned out amazing They turned out beautiful fluffy and delishious Thank You for sharing

      Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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