Home Page > > Recipes > Baking Recipes > Simple Strawberry Muffins

Simple Strawberry Muffins

by on February 15, 2012 · 40 comments

Easy Strawberry Muffins Recipe

-Sponsored Post-

These Strawberry Muffins are good. Really good. Perfect for breakfast, mid-morning or an afternoon snack. They’re packed with strawberries and for extra flavor we used strawberry yogurt instead of boring vanilla or plain. These come together really quickly and don’t require any fancy equipment. Just a couple bowls, a whisk and a spoon.

When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.

We worked with Foodie and Activia to give their new Harvest Picks yogurt a try. Being the strawberry lovers that we are, we went for the strawberry yogurt and immediately thought it would be perfect added to this easy muffin recipe. If you cannot find Activia yogurt, use your favorite yogurt brand – it will be delicious!

How to Make Our Strawberry Muffins Recipe

These muffins come together quickly. You start by combining flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, combine strawberry yogurt with egg and melted butter. Next, combine the wet ingredients with the dry — Remember, you only want to stir them until just combined. Over-mixed muffins will be tough and dry.

Finally, add lots of fresh strawberries.

Easy Strawberry Muffins Recipe

Fill muffin cups then bake in a 400 degree F oven for about 20 minutes.

Easy Strawberry Muffins Recipe

Vanilla Glazed Muffins, Anyone?

Once the strawberry muffins have cooled, you can make a quick vanilla glaze to drizzle over the tops. Combine powdered sugar, vanilla extract and milk. The glaze is really forgiving, if it is too thin, add more sugar, if it is too thick, add more milk. Once you get the consistency right, drizzle over each muffin and enjoy!

Easy Strawberry Muffins RecipeDid you like our Strawberry Muffins Recipe? If so, we know you’ll love these:

Disclosure: Compensation was provided by Activia via Glam Media.  The opinions expressed herein are of Adam and Joanne and are not indicative of the opinions or positions of Activia

5.0 from 8 reviews

Simple Strawberry Muffins Recipe
 
Prep time
Cook time
Total time
 
This Strawberry Yogurt Muffin Recipe comes together quickly and is packed with strawberries, from fresh to strawberry-flavored yogurt! Keep the muffins in an airtight container at room temperature for 1-2 days or in the refrigerator 3-4 days.

p.s. the kids will love these!
Created By:
Yield: 14-18 muffins
You Will Need
  • 1 3/4 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup strawberry yogurt
  • 1 egg
  • 6 tablespoons unsalted butter, melted
  • 1 cup roughly chopped strawberries
Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk
Directions
  1. Heat oven to 400 degrees F. Line a muffin pan with paper liners or spray with non-stick cooking spray.
  2. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, whisk together yogurt, egg and melted butter then add to dry ingredients. Use a spatula or spoon to stir until just combined.
  4. Fold in strawberries. Fill muffin cups 3/4 full then bake for about 20 minutes until golden brown on top and a toothpick inserted into the center of muffins comes out clean. Cool.
  5. Make vanilla glaze by stirring together powdered sugar, vanilla extract and milk. The glaze is forgiving, add more milk if too thick, add more powdered sugar if too thin. The glaze should be thin enough to drizzle over the cooled muffins. Drizzle glaze over cooled muffins and enjoy.
Print This Recipe Save This Recipe Comment / Review

About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

Still Hungry? Sign up for Our Free Weekly Newsletter

Enter your email address to join our free weekly newsletter to receive hand-picked recipes, giveaways and inspiration in your inbox:

Follow us on Facebook or Google Plus for Daily Inspiration

40 Comments

1 Simply Tia February 16, 2012 at 7:50 am

From the looks of these muffins, I know they’re awesome and uber delicious. Adding these to the “Must Try” file. They look like they’ll be totally worth making.

Reply

2 Simply Tia February 16, 2012 at 7:50 am

Also wanted to say – very beautiful and inviting photos!

Reply

3 Adam February 16, 2012 at 5:13 pm

thank you :)

Reply

4 Beverly February 16, 2012 at 11:09 am

Oh yum. I am so making these tonight. :0)

Reply

5 Joanne February 17, 2012 at 12:02 pm

woo hoo, let us know how they turn out :)

Reply

6 Beverly February 17, 2012 at 12:21 pm

They taste great, but the strawberries got soggy and made it a little hard to eat/get out of the wrapper neatly. But messy or not, they are delicious! I probably just got excited and added too many strawberries.

Reply

7 Beverly February 17, 2012 at 1:02 pm

I think that next time I will stick the strawberries in the muffins after I fill the tins so that they have a strawberry center! These taste so good, I just ate 4!

Reply

8 Kristina February 16, 2012 at 11:25 am

I made muffins too! ;) yours look delicious… even without the Paris view *sigh*

Reply

9 Adam February 16, 2012 at 5:13 pm

thanks, Kristina!

Reply

10 sophistimom February 16, 2012 at 7:40 pm

These look so simple and delicious.

Reply

11 Joanne February 17, 2012 at 9:24 am

thanks so much!

Reply

12 Michael February 28, 2012 at 4:10 pm

Could I use plain yogurt with the fresh berries?

Reply

13 inspiredtaste February 28, 2012 at 7:10 pm

Yep! Plain yogurt would be great!

Reply

14 Sue March 5, 2012 at 10:49 pm

Why do you need the butter? It’s quite significant with 6 Tbsp, but is there a healthier alternative?

Reply

15 Joanne March 6, 2012 at 10:11 am

Hi Sue, the butter helps with a great texture. The muffins are tender and moist. We have not tried reducing the fat content in this, but will take a look next time. It should work to increase the yogurt a little and reduce 1 or 2 tablespoons of butter, but we really need to test that before being certain.

Reply

16 Rachel July 29, 2012 at 1:08 am

I had never made muffins with yogurt before I tried these. In fact, I have never really enjoyed baking…but have recently turned a new leaf, and find I can’t get enough of it! Anyways, these are so fantastically delicious, I can not only not stop eating them, I can’t stop singing their praises to everyone I know! I love, love, LOVE them! I was out of strawberries when I made them, but I had cherries, so I subbed those in. Y.U.M. The cherries and strawberry yogurt are a lovely combination, but I can’t wait to try the recipe as written. The texture is perfection! I can’t thank you enough for this recipe, and everyone I have shared these muffins with thanks you too. I will be making these again and again and again….

Reply

17 Cass August 6, 2012 at 11:05 am

Hi!! Can we do these with blueberry yogurt and blueberries??

Reply

18 Joanne August 14, 2012 at 12:05 pm

Yep — that would be delish!

Reply

19 Pia April 25, 2013 at 3:28 pm

I just made them! Super easy and delicious!!!

Reply

20 JME September 1, 2012 at 11:16 am

These are AMAZING muffins – so light and have a lovely texture no matter what you do to them! I loved the flavour and have tried modifying the recipe using different kinds of fruit/yogurt. The glaze is beautiful, but they are really sweet without it, so I usually leave it off.
Delicious! They never make it to the next day in the fridge! Thanks for sharing.

Reply

21 Lauren September 27, 2012 at 8:39 pm

Ive made these twice now. Very good!!!

Reply

22 Lori October 22, 2012 at 10:27 am

Any thoughts on making these with flavored yogurt but no fresh fruit? I have lots of blackberry yogurt in the house but don’t have fresh fruit to add to the mix. I’m thinking it will work but wasn’t sure if you had tried it yet…

Reply

23 Adam October 22, 2012 at 5:28 pm

Without fresh fruit should work just fine. You will have to let us know how they turn out.

Reply

24 sue October 29, 2012 at 2:52 pm

Hi
I made this into a bread instead of muffins it turned out awesome I dont add any extra fruit or do I put on the glaze and it doesnt last a day in my house I have made this twice now and it is in my fav file Thank you so much for sharing this recipe

Reply

25 Marie November 4, 2012 at 9:17 am

I’ve just made these muffins and they are in the oven as I speak. Can’t wait to try one. For all of us in Ireland can you also put the oven temperatures in celsius also on your recipies.

Reply

26 Mandy March 12, 2013 at 8:57 pm

I adore these muffins! :) my most favorite muffin ever! They have such a unique flavor; cinnamon and strawberries, who woulda guessed? I have made at least 4 batches and plan to make a million more in the future. THANK YOU JOANNE AND ADAM!!!!

Reply

27 Erika April 14, 2013 at 11:06 pm

I made these tonight and have to say they are the best muffins I have ever made! I only had strawberry cheesecake yogurt and had to make it work. I also added some pecans for a little crunch. BEST MUFFINS EVER!!! Thank you for sharing!

Reply

28 Joanne April 17, 2013 at 1:28 pm

Thank you!!

Reply

29 Amor April 18, 2013 at 2:14 pm

Hi I was wondering if anyone has tried making this without fresh fruits and if it still turned out good??

Another concern is, I’ll be using strawberry greek yogurt would that work as well or will it be different and if i have to make any adjustments to the recipe?? hope someone could help me out I’m still learning to bake and would like to make this muffins tonight :) Thanks so much.

Reply

30 Joanne April 18, 2013 at 3:16 pm

Hi Amor, You can use frozen fruit for this — keep the fruit frozen then add as you would for the fresh strawberries. Greek yogurt should also work just fine.

Reply

31 Amor April 20, 2013 at 2:14 pm

Last question Joanne, just found out that I run out of baking powder. No time to go to the store. Would it taste different if i bake without the baking powder? if it will, what is the best substitute for baking powder?

sorry if i have a lot of questions. thanks in advance.

Reply

32 Corine carson May 3, 2013 at 11:40 pm

I made these this morning, I had been looking for a good strawberry muffin recipe and this is it. Fluffy and moist. I had like that this recipe used butter and not oil. I didnt change anything in the recipe. Totally putting this in my recipe box.

Reply

33 Jessica June 9, 2013 at 8:19 pm

These muffins were delicious! I added a bit more than a cup of strawberries and they were great.

Reply

34 Jujubie June 29, 2013 at 12:15 pm

I just doubled the recipe and it made 27 large muffins. They are so moist and tasty! I cut a third of the sugar and they are still quite sweet. My teenagers loved them as did my GoldenDoodle who managed to nab one. :)

Reply

35 Sarah August 19, 2013 at 7:36 pm

Just made these strawberry muffins today, however I used wheat flour (instead of white flour), agave nectar (instead of sugar), and Smart Balance butter (I used less salt), and Strawberry Greek Yogurt 100 calories (to add some protein). It turned out wonderful! I’m trying to make things a little healthier or as healthy as I can. Will definitely make these again.

Reply

36 amanda November 12, 2013 at 2:43 pm

Just made these and they are quick,easy and delicious! I did not add the fresh strawberries. I added craisins to some and made but didnt use the glaze. I made a tray of minis and my 2yr old and 11mo old ate more than 1/2 off it. I am going to make another batch using blueberry yogurt. Thank you for the great recipe!

Reply

37 Joanne November 12, 2013 at 5:54 pm

Love all your changes to the recipe. So glad you enjoyed it.

Reply

38 Jessica February 21, 2014 at 4:21 pm

These are great muffins for such a simple recipe! I used plain (whole fat) yogurt, doubled the cinnamon and added about a tsp of vanilla and a handful of sliced almonds. I don’t like my muffins too sweet so I’m happy I used the plain yogurt. I also didn’t add the glaze. Thank you for the recipe!

Reply

39 Alison V March 12, 2014 at 10:16 am

Love this recipe and it makes a great muffin base!
The yogurt keeps them moist and you can add in anything, I’ve made chocolate chip and raspberry now too.

I’ve started making this recipe once a week for play dates and my two year old can help me!

The trick is definitely not over mixing and I find its less lumpy if you mix the melted butter after it cools (melt it first), then add to yogurt and stir, then egg.

I also add a dash of almond extract sometimes or vanilla. Really a great recipe, and I’ve made alt of muffins in my life. :) thanks!!
Five stars!

Reply

40 Joanne March 17, 2014 at 3:23 pm

Hi Alison, so glad you enjoy the recipe. Thanks for your tips!

Reply

Leave a Comment or Review

Did you make it? How was it?:  

Previous post:

Next post: