Simple Strawberry Yogurt Muffins
We love these strawberry yogurt muffins! They are moist, flavorful, and simple to make. Yogurt and fresh strawberries makes these muffins taste amazing. Jump to the Simple Strawberry Yogurt Muffins Recipe
These strawberry muffins are perfect for breakfast, mid-morning or an afternoon snack. They’re packed with strawberries and for extra flavor we used strawberry yogurt instead of boring vanilla or plain. These come together really quickly and don’t require any fancy equipment. Just a couple bowls, a whisk and a spoon.
How to Make Strawberry Yogurt Muffins
These muffins come together quickly and require few ingredients.
Start by combining flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine strawberry yogurt with an egg and melted butter. Combine the wet ingredients with the dry, and then add lots of fresh strawberries.
When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Simple Strawberry Yogurt Muffins
These yogurt muffins come together quickly and are packed with strawberries. When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
Makes 14 to 16 muffins
You Will Need
1 ¾ cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup strawberry yogurt
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 cup roughly chopped strawberries
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 3 teaspoons milk
- Make Batter
- To Finish
Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.
Adam and Joanne’s Tips
- Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above.
- Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
Nutrition Per Serving: Serving Size 1 muffin (16 total) / Calories 142 / Total Fat 5g / Saturated Fat 3g / Cholesterol 24.3mg / Sodium 105.6mg / Carbohydrate 21.4g / Dietary Fiber 0.6g / Total Sugars 10.3g / Protein 3.2g