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!
1 ½cupsstrawberry yogurt(I use light Greek Yogurt)
2largeeggs(at room temperature)
½cupunsalted butter(1 stick or 8 tablespoons butter - melted and cooled)
2cupsall-purpose flour(2 portions - 1 ½ cup for batter and ½ cup to coat berries)
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 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.
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 ⅔ 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.
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!