Strawberry Yogurt Muffins (Printable Version)

Soft, moist muffins bursting with fresh strawberries and creamy yogurt for a flavorful morning or snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup plain Greek yogurt
08 - 1/2 cup vegetable oil
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons all-purpose flour

→ Optional Topping

12 - 2 tablespoons coarse sugar

# How to Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, yogurt, oil, and vanilla extract until smooth.
04 - Gently toss diced strawberries with 2 tablespoons flour to prevent sinking during baking.
05 - Add wet ingredients to dry ingredients and stir gently until just combined; avoid overmixing.
06 - Fold the coated strawberries into the batter with a spatula.
07 - Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The yogurt keeps these muffins bakery-soft and moist without feeling heavy or greasy, something I've tested obsessively.
  • Fresh strawberries burst with flavor in every bite, and the whole thing comes together in under 40 minutes from start to cooling.
02 -
  • Room temperature eggs and yogurt blend smoothly into the wet mixture, while cold ones create lumps that never fully incorporate and make the batter streaky.
  • The flour coating on strawberries is non-negotiable—without it, fruit juice mixes into batter and creates a dense, soggy layer at the bottom of each muffin.
03 -
  • Fill any empty muffin cups halfway with water so heat distributes evenly and prevents the filled cups from baking unevenly or browning too fast on one side.
  • A quick toothpick test is your best friend—pull it out and you should see no wet batter, though a few moist crumbs clinging to it are fine and mean the insides are still tender.
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