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Strawberry Yogurt Muffins

Easy Strawberry Yogurt Muffins for a Delightful Morning Treat

Delightful strawberry yogurt muffins are a perfect balance of moistness and flavor, ideal for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour for a healthier option.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Baking Soda Works with yogurt to create additional leavening.
  • 1 teaspoon Salt Enhances flavor balance.
  • ¾ cup Granulated Sugar Use brown sugar for a richer flavor.
  • ¼ cup Light Brown Sugar Adds moisture and a slight caramel note.
  • ½ cup Unsalted Butter Can substitute with vegetable oil for a dairy-free option.
  • 2 large Eggs Can replace with flax eggs for vegan adaptation.
  • 1 cup Strawberry Yogurt Greek yogurt offers richness.
  • 1 teaspoon Vanilla Extract Enhances overall flavor profile.
  • 1 cup Fresh Strawberries Consider blueberries or raspberries as variations.
  • optional to taste Turbinado Sugar Provides a crunchy topping.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Rubber Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, mix granulated sugar, brown sugar, and melted butter until creamy.
  4. Add eggs one at a time, beating after each until blended.
  5. Blend in yogurt and vanilla until just combined.
  6. Fold dry ingredients into the wet mixture gradually until just combined.
  7. Fold in chopped strawberries evenly into the batter.
  8. Fill muffin cups about two-thirds full with batter and sprinkle turbinado sugar on top if desired.
  9. Bake for 18 to 22 minutes, checking for doneness with a toothpick.
  10. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 5mg

Notes

Avoid overmixing the batter to keep muffins light and fluffy. Store in an airtight container for up to 3 days or freeze for longer freshness.

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