Strawberry Greek Yogurt Muffins (Printable)

Soft, fluffy muffins burst with fresh strawberries and creamy Greek yogurt for a delightful treat.

# What You’ll 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 It:

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 together eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and fully incorporated.
04 - Pour the dry ingredient mixture into the wet ingredients and stir gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Toss the diced strawberries with 1 tablespoon of flour to prevent sinking, then fold carefully into the batter using a spatula.
06 - Distribute the batter evenly among the 12 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 emerges clean with no wet batter.
08 - Allow muffins to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The Greek yogurt keeps these muffins incredibly moist for days, meaning you can actually enjoy them beyond just the first morning.
  • They strike the perfect balance between indulgent and light enough to eat two without guilt.
  • Fresh strawberries burst throughout, but they don't turn to mush or sink to the bottom like they sometimes do.
02 -
  • Room temperature ingredients really do matter here because cold eggs and yogurt won't blend smoothly with the oil, leading to a grainy texture that's impossible to fix once baked.
  • The 1 tablespoon flour tossed with strawberries isn't optional—without it, you'll end up with pink batter and berries pooled at the bottom of each muffin cup.
03 -
  • Weigh your ingredients with a kitchen scale if you have one because volume measurements for flour can vary wildly depending on how tightly you pack it, and this recipe is sensitive to that variance.
  • Don't open the oven door before 18 minutes—the temperature drop can collapse the rise and turn them dense instead of fluffy.
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