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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

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


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


  • 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
  • Stephanie March 21, 2017, 7:25 pm

    I agree, these deserve a 5 star! I didn’t make the glaze, but I added a few chocolate chips to the top of each muffin, and I used an apple-oats yogurt. This recipe is so versatile! They taste AHHH-MAZING!

  • Patti May 27, 2016, 8:40 am

    Very GOOD! I added almonds and almond extract.Moist and delicious.

  • Michelle July 25, 2015, 12:08 pm

    This was my first time making muffins ever (peach yoplàit, and fresh peaches) turned out great! Thanks!

  • Celine May 15, 2015, 8:19 am

    Love the recipe!
    It is just about becoming one of my favourite recipes.
    Baked these lovely muffins 2 times already and my family fell in love with them the first time round. Both times I used strawberry yogurt but did not add in any strawberries and yet the muffins still turn out great!
    They were YUMMY, fluffy and moist!
    Thank you for this delicious recipe 🙂

  • Malini August 11, 2014, 8:20 pm

    Hi Joanne &Adam,
    Let me thank u lot for these recipes.I tried baking once to twice but it was out of control.but now thanks to your recipes ,am able to start baking again.My husband’ s enjoying and loving it a lot.
    As a new learner ,I have 2questions.
    1. What is the exact measurement cup you are using?
    Mine show 160gm and another 240 ml.I need exact measurements of both wet and dry ingredients cup.

    2. In making blueberry muffins ,u never used yogurt or baking soda .yet, they tend be soft and moist.what is the reason in adding these two or either one in some of recipes.

    Thank u!!!

    • Joanne August 14, 2014, 12:50 pm

      Hi there, The yogurt adds a different flavor to the strawberry muffins verses the blueberry muffins which just have oil and eggs. In our newer recipes we provide grams/ml as well as American cups. Since this is an older recipe, we did not include them. Sorry about that!

  • Alison V March 12, 2014, 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!

    • Joanne March 17, 2014, 3:23 pm

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

  • Jessica February 21, 2014, 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!

  • amanda November 12, 2013, 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!

    • Joanne November 12, 2013, 5:54 pm

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

  • Sarah August 19, 2013, 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.

  • Jujubie June 29, 2013, 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. 🙂


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