Description
These strawberry yogurt muffins are incredibly soft, moist, and bursting with fresh strawberries. Greek yogurt keeps them light while adding a slight tang, making them a perfect snack or breakfast treat that feels indulgent yet wholesome.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup plain Greek yogurt
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined for an even distribution of leavening agents.
- Combine wet ingredients: In a separate bowl, thoroughly mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until you achieve a smooth, uniform mixture with no lumps.
- Fold wet into dry: Gently fold the wet ingredient mixture into the dry ingredients just until combined, being careful not to overmix to keep the muffins tender.
- Prepare strawberries: Toss the chopped strawberries with 1 tablespoon of flour to coat them, which helps prevent them from sinking to the bottom of the muffins while baking.
- Incorporate strawberries: Carefully fold the coated strawberries into the batter, distributing them evenly without breaking them up.
- Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Place the tin in the oven and bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving to preserve their texture.
Notes
- You can use frozen strawberries if fresh ones aren’t available—just don’t thaw them before adding, which helps maintain the batter’s consistency.
- For extra flavor and a slight crunch, sprinkle coarse sugar on top of the muffins before baking.
