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.

Easy Zucchini Bread Recipe with AlmondsYOU MAY ALSO LIKE: How to make the best zucchini bread with a lightly spiced, perfectly sweetened batter with a whole pound of grated zucchini mixed in. Jump to the Easy Zucchini Bread Recipe.

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

Perfect Strawberry MuffinsYOU MAY ALSO LIKE: How to make perfect strawberry muffins with a lightly spiced batter and fresh strawberries. Jump to the Strawberry Muffins Recipe.

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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

47 comments… Leave a Comment
  • 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
  • JME September 1, 2012, 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
  • Cass August 6, 2012, 11:05 am

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

    Reply
    • Joanne August 14, 2012, 12:05 pm

      Yep — that would be delish!

      Reply
    • Pia April 25, 2013, 3:28 pm

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

      Reply
  • Rachel July 29, 2012, 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
  • Sue March 5, 2012, 10:49 pm

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

    Reply
    • Joanne March 6, 2012, 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
  • Michael February 28, 2012, 4:10 pm

    Could I use plain yogurt with the fresh berries?

    Reply
  • sophistimom February 16, 2012, 7:40 pm

    These look so simple and delicious.

    Reply
    • Joanne February 17, 2012, 9:24 am

      thanks so much!

      Reply
  • Kristina February 16, 2012, 11:25 am

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

    Reply
    • Adam February 16, 2012, 5:13 pm

      thanks, Kristina!

      Reply
  • Beverly February 16, 2012, 11:09 am

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

    Reply
    • Joanne February 17, 2012, 12:02 pm

      woo hoo, let us know how they turn out 🙂

      Reply
      • Beverly February 17, 2012, 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
      • Beverly February 17, 2012, 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
  • Simply Tia February 16, 2012, 7:50 am

    Also wanted to say – very beautiful and inviting photos!

    Reply
    • Adam February 16, 2012, 5:13 pm

      thank you 🙂

      Reply
  • Simply Tia February 16, 2012, 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

Leave a Comment Below:

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: