Simple Strawberry Yogurt Muffins Recipe

Moist, flavorful, and simple strawberry yogurt muffins with yogurt, fresh strawberries, and a simple vanilla glaze. Jump to the Simple Strawberry Yogurt Muffins Recipe or read on to see our tips for making them.

Simple Strawberry Yogurt Muffins Recipe

These Strawberry Muffins are 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.

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How to Make Yogurt Muffins

These muffins come together quickly and require few ingredients.

How to Make Strawberry Yogurt Muffins

Start by combining flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine strawberry yogurt with an egg and melted butter. Combine the wet ingredients with the dry, and then add lots of fresh strawberries.

Adding the strawberries

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.

Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops.

Adding the vanilla glaze

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Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Simple Strawberry Yogurt Muffins Recipe

  • PREP
  • COOK
  • TOTAL

These yogurt muffins come together quickly and are packed with strawberries. 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.

Makes 14 to 16 muffins

You Will Need

Muffins

1 3/4 cups all purpose flour

3/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 cup strawberry yogurt

1 large egg

6 tablespoons unsalted butter, melted and cooled

1 cup roughly chopped strawberries

Vanilla Glaze

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 to 3 teaspoons milk

Directions

  • Make Batter
  • Heat oven to 400 degrees F. Line a muffin pan with paper liners or spray with non-stick cooking spray.

    In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.

    • To Finish
    • Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.

      To make the vanilla glaze, whisk powdered sugar with vanilla and 1 teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins then wait 5 to 10 minutes for it to set.

Adam and Joanne's Tips

  • Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above.
  • Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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46 comments… Leave a Comment
  • Jessica June 9, 2013, 8:19 pm

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

    Reply
  • Corine carson May 3, 2013, 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
  • Amor April 20, 2013, 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
  • Amor April 18, 2013, 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
    • Joanne April 18, 2013, 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
  • Erika April 14, 2013, 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
    • Joanne April 17, 2013, 1:28 pm

      Thank you!!

      Reply
  • Mandy March 12, 2013, 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
  • Marie November 4, 2012, 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
  • sue October 29, 2012, 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
  • Lori October 22, 2012, 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
    • Adam October 22, 2012, 5:28 pm

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

      Reply
  • Lauren September 27, 2012, 8:39 pm

    Ive made these twice now. Very good!!!

    Reply

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