We love these strawberry yogurt muffins! They are moist, flavorful, and simple to make. Yogurt guarantees a light and airy texture, while fresh strawberries make these muffins taste amazing.
These strawberry muffins are perfect for breakfast, mid-morning, or an afternoon snack. They are packed with strawberries and yogurt. You can use plain, but for even more flavor, try strawberry yogurt.
This muffin batter comes together quickly and requires no fancy equipment—just a couple of bowls, a whisk, and a spoon. For more of our favorite muffin recipes, try our banana blueberry muffins or these strawberry chocolate muffins.
Key Ingredients
- Yogurt: Use your favorite yogurt in this recipe. If your yogurt is very thick, like Greek yogurt, you may need a couple of splashes of milk to thin out the batter. For extra strawberry flavor, use a strawberry yogurt!
- Strawberries: I love fresh strawberries in this batter, especially when using strawberry yogurt! Feel free to substitute other fruits like blueberries or use chocolate chips.
- Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free blend (like Bob’s Red Mill).
- Sugar: I use granulated sugar to keep these light and airy. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the muffin will change slightly.
- Baking Powder and Baking Soda: Keeps our muffins light and airy.
- Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg.
- Butter: I usually use oil in my muffin recipes, but I love the flavor of butter in these yogurt muffins!
How to Make Strawberry Yogurt Muffins
Make these yogurt muffins 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, then add lots of fresh strawberries.
When making muffins, remember this: mix dry ingredients as much as you want and wet ingredients as much as you want, but when you combine the two, only mix until they combine. If you overmix, the muffins will be heavy and flat.
Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops. And that’s it! Easy strawberry yogurt muffins. We hope that you try them soon!
Strawberry Yogurt Muffins
- PREP
- COOK
- TOTAL
These easy yogurt muffins come together quickly and are packed with strawberries. We use strawberry yogurt, but this recipe works with any yogurt. If you have a thicker yogurt (like Greek yogurt), you may need a bit of milk to thin the batter.
You Will Need
Yogurt Muffins1 ¾ 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 Glaze1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 3 teaspoons milk
Directions
1Heat oven to 400°F (204°C). Line a muffin pan with paper liners or spray with non-stick cooking spray.
2In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended.
3In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour the mixture into the bowl with the flour and stir with a fork until just combined. Do not overmix.
4Stir in the strawberries.
5Fill muffin cups about 3/4 full. Bake muffins until the tops are golden brown, the batter is 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.
6To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle the glaze over the cooled muffins, then wait 5 to 10 minutes until it sets.
Adam and Joanne's Tips
- Batter too thick: The thickness of this batter depends on the yogurt used. If your batter is really thick, add a splash of milk. When using Greek yogurt, expect to add at least 1/4 cup of milk.
- 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.
- The nutrition facts provided below are estimates.
These muffins were really yummy. I made the recipe just like it said and it turned out great.
OMG I loved it so much. me and my grandmother made them and it was super delicious and really easy to make this made my day 🙂
It was soooo delicious. Taste exactly the same even on the next day.
Thanks for the recipe! Just made these and they turned out delicious! Loved the tender crisp edges! Hoping they will freeze well. Some substitutions based on ingredient availability: subbed 3/4 almond flour for 3/4 cup flour and added an egg white; subbed 1/3 c frozen mixed berries for 1 c fresh strawberries. I also followed the earlier comment that reducing sugar to 1/2 cup worked out for them. It worked for me, too.
Delicious muffins!! I used 1.3 cups of quark and added 1/2 cup of coconut. I didn’t have unsalted butter so used salted but didn’t add the extra salt. It made 12 good sized muffins. Two big thumbs up from my kids!! Will be making again for sure.
I make these muffins all the time, most of the time I don’t add the fresh strawberries and they are still delicious. My family request them all the time. It’s such a great recipe
These were nice 🙂 Only made 9 larger muffins though. Only had half the required amount of strawberries. Used wild-berry drinking yogurt, and 2/3 of the sugar. Didn’t have butter, so I used a mix of coconut oil and sunflower oil. Turned out sweet and moist. Didn’t need any glaze. Think I will add frozen blueberries and almonds next time 🙂 Baked in muffin tray on 200 Celsius Hot Air oven for 20 min.
Mine just went in the oven with blueberries added, I’m a sugar head so I did add more sugar to the recipe but I’ll let you know 🤙