Strawberry Yogurt Muffins (Print View)

Tender muffins bursting with fresh strawberries and creamy yogurt, ideal for breakfast or snacks.

# Components:

→ 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

# Directions:

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 until evenly distributed.
03 - In a separate bowl, whisk eggs, yogurt, oil, and vanilla extract until smooth and fully incorporated.
04 - Toss diced strawberries with 2 tablespoons flour to coat evenly, preventing them from sinking during baking.
05 - Add wet ingredients to dry ingredients and stir gently until just combined; avoid overmixing to maintain muffin texture.
06 - Gently fold the coated strawberries into the batter until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each to the top. Sprinkle with coarse sugar if desired.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The Greek yogurt keeps them incredibly moist and tender without any heaviness, which is basically the muffin dream.
  • Fresh strawberries break down slightly into the batter while staying whole enough to bite into, so you get pockets of brightness throughout.
  • They're ready from kitchen to table in under 40 minutes, making them perfect for when you want something homemade without the stress.
02 -
  • Don't overmix the batter when you combine wet and dry, even if you see a few lumps; that's actually what keeps them tender and bakery-like instead of dense and tough.
  • Fresh strawberries are crucial here, and dicing them small helps them cook through and distribute flavor instead of sitting as big watery chunks.
03 -
  • Room temperature ingredients mix more smoothly and create a better texture, so take your eggs and yogurt out of the fridge about 15 minutes before you start.
  • Fill any empty muffin cups with a little water so heat distributes evenly and you don't end up with some overdone and others underbaked.
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