Strawberry Greek Yogurt Muffins (Printable)

Moist, fluffy muffins with fresh strawberries and creamy Greek yogurt, ideal for brunch or snack time.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 1 tablespoon all-purpose flour for tossing strawberries

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla until smooth and well combined.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix; some lumps are acceptable.
05 - Toss diced strawberries with 1 tablespoon flour to coat lightly, then fold gently into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
08 - Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay impossibly soft for days because the Greek yogurt keeps moisture locked in like nothing else can.
  • You don't feel guilty eating these for breakfast because they're actually made with real fruit and protein, not just refined sugar.
  • The whole process takes less time than running to a bakery, and homemade always tastes better when you're half-asleep on a Sunday morning.
02 -
  • Room temperature eggs make a real difference because cold eggs don't emulsify smoothly with the yogurt and oil, and you'll end up with a grainier crumb.
  • The flour coating on the strawberries is not just a suggestion—without it, the fruit sinks to the bottom and you get muffins with naked tops and all the berries buried below.
03 -
  • If your kitchen runs cold, let eggs and yogurt sit out for 20 minutes before starting—cold ingredients bake unevenly and you lose some of that tender crumb.
  • Don't skip the paper liners or oil because these muffins are moist enough that they need a little help releasing, and a stuck muffin tastes like defeat.
Return