Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

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

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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

47 comments… Leave a Comment
  • 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.

  • Cass August 6, 2012, 11:05 am

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

    • Joanne August 14, 2012, 12:05 pm

      Yep — that would be delish!

    • Pia April 25, 2013, 3:28 pm

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

  • 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….

  • 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?

    • 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.

  • Michael February 28, 2012, 4:10 pm

    Could I use plain yogurt with the fresh berries?

    • inspiredtaste February 28, 2012, 7:10 pm

      Yep! Plain yogurt would be great!

  • sophistimom February 16, 2012, 7:40 pm

    These look so simple and delicious.

    • Joanne February 17, 2012, 9:24 am

      thanks so much!

  • Kristina February 16, 2012, 11:25 am

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

    • Adam February 16, 2012, 5:13 pm

      thanks, Kristina!

  • Beverly February 16, 2012, 11:09 am

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

    • Joanne February 17, 2012, 12:02 pm

      woo hoo, let us know how they turn out 🙂

      • 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.

      • 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!

  • Simply Tia February 16, 2012, 7:50 am

    Also wanted to say – very beautiful and inviting photos!

    • Adam February 16, 2012, 5:13 pm

      thank you 🙂

  • 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.


Leave a Comment or Review

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: