Strawberry Greek Yogurt Muffins

There's something magical about the combination of tart strawberries and creamy Greek yogurt—and when you fold them into a tender, fluffy muffin batter, you get a breakfast treat that's both indulgent and wholesome. These Strawberry Greek Yogurt Muffins are bursting with juicy fruit in every bite, with a delicate crumb that stays moist for days. Perfect for busy mornings, brunch gatherings, or tucking into lunchboxes, they bring bakery-quality flavor right to your home kitchen.

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Unlike some muffin recipes that turn out dense or dry, these stay wonderfully soft thanks to the Greek yogurt, which also sneaks in a bit of extra protein. The combination of granulated and brown sugar gives them a balanced sweetness with a hint of caramel depth, while the vanilla extract ties everything together. Whether you're a seasoned baker or just starting out, this easy recipe delivers consistent, delicious results every time.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup (180 g) plain Greek yogurt
• 1/2 cup (120 ml) vegetable oil or melted coconut oil
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (55 g) light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (225 g) fresh strawberries, hulled and diced
• 1 tablespoon all-purpose flour (for tossing strawberries)

Instructions

Step 1

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla until smooth.

Step 4

Add the dry ingredients to the wet ingredients and stir gently until just combined (do not overmix).

Step 5

Toss diced strawberries with 1 tablespoon flour, then fold them into the batter.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

The key to tender muffins is not to overmix the batter—stir just until the dry ingredients are moistened. Tossing the strawberries with a tablespoon of flour prevents them from sinking to the bottom during baking. Make sure your eggs and Greek yogurt are at room temperature for smoother blending. For even baking, rotate the muffin tin halfway through if your oven has hot spots.

Varianten und Anpassungen

Swap the strawberries for blueberries or raspberries for a different berry flavor. For extra richness, use full-fat Greek yogurt instead of low-fat. Add a teaspoon of lemon zest to the wet ingredients for a bright citrus note. To make them gluten-free, use a 1:1 gluten-free flour blend. For a crunchier top, sprinkle coarse sugar over the muffins before baking.

Serviervorschläge

Enjoy these muffins warm from the oven with a pat of butter melting on top, or serve them at room temperature alongside your morning coffee or tea. They're excellent for brunch spreads, paired with fresh fruit salad and yogurt parfaits. Pack them in lunchboxes for a homemade treat that kids and adults alike will love. For an indulgent twist, split one open and spread with cream cheese or strawberry jam.

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These Strawberry Greek Yogurt Muffins prove that healthy and delicious can go hand in hand. With their golden tops, fluffy texture, and bursts of fresh strawberry sweetness, they're sure to become a staple in your baking rotation. Whether you're feeding a crowd or treating yourself to a homemade breakfast, this simple recipe delivers bakery-worthy results with minimal effort. Bake a batch this weekend and enjoy the compliments!

Recipe FAQ

→ How do I keep the muffins moist?

Using creamy Greek yogurt and oil adds moisture and tenderness to the muffins while baking.

→ Can I substitute other fruits for strawberries?

Yes, blueberries or raspberries work well to provide a different fruity flavor while maintaining texture.

→ What is the best way to prevent the berries from sinking?

Toss the diced berries in flour before folding them into the batter to help them stay evenly distributed.

→ How long should muffins cool before serving?

Allow muffins to cool at least 5 minutes in the pan then transfer them to a wire rack to cool completely.

→ Can these muffins be frozen?

Yes, store muffins in an airtight container and freeze for up to two months for fresh treats anytime.