Strawberry Greek Yogurt Muffins (Printable Version)

Fluffy muffins with fresh strawberries and creamy Greek yogurt for a delightful brunch or snack.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk together eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredients and stir gently with a spatula until just combined, being careful not to overmix the batter.
05 - Toss the diced strawberries with 1 tablespoon of flour to coat lightly, then fold them gently into the batter using a spatula.
06 - Divide the batter evenly among the prepared 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 or with only a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The Greek yogurt keeps them impossibly moist for days without that dense, heavy texture.
  • Fresh strawberries burst in every bite, making it feel more like eating dessert than a weekday breakfast.
  • They come together faster than your coffee brews, so even rushed mornings work.
02 -
  • Room temperature eggs and Greek yogurt mix into the batter smoothly, creating a uniform crumb instead of weird pockets of density.
  • Coating the strawberries in flour prevents them from sinking to the bottom like they're playing hide and seek during baking.
  • Stopping the mixer the moment you see no flour streaks is the secret to fluffy muffins—overmixing is the most common reason they turn out dense and disappointed.
03 -
  • Keep your Greek yogurt and eggs at room temperature before mixing—this prevents lumps and creates a smoother, more uniform batter that rises evenly.
  • Don't stress about perfect strawberry dice; slightly uneven pieces actually add character and distribute better through the batter than uniform cubes.
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