Strawberry Greek Yogurt Muffins (Printable Version)

Fluffy muffins with fresh strawberries and creamy Greek yogurt, ideal for brunch or on-the-go treats.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 1 tablespoon all-purpose flour for tossing strawberries

# How To Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
04 - Add dry ingredient mixture to wet ingredient mixture and stir gently with a spatula until just combined, being careful not to overmix.
05 - Toss diced strawberries with 1 tablespoon flour to coat, then gently fold into the batter using a spatula.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Cooking Tips:

01 -
  • The Greek yogurt creates moisture that lasts for days—no dry muffin mornings here.
  • These come together in under an hour from pantry to cooling rack, perfect for when you want homemade but not complicated.
  • Fresh strawberries scattered throughout mean you get that fruit burst in nearly every bite without the sogginess other recipes suffer from.
02 -
  • Room temperature eggs and yogurt blend into the batter smoothly instead of creating lumps or streaks—pull them from the fridge twenty minutes before baking if you remember.
  • That flour toss on the strawberries is genuinely the difference between berries scattered throughout and a pile of them at the bottom of each muffin.
03 -
  • Mix your dry ingredients the night before and store them in a zip-top bag—morning baking becomes even quicker when you're just combining two bowls.
  • Dicing strawberries and tossing them with flour can happen while the oven preheats, so by the time you mix the wet ingredients everything is ready to fold together.
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