There’s something about the smell of fresh muffins baking that makes mornings instantly better. I remember one Sunday when I tried this Greek Yogurt Strawberry Muffins recipe for the first time. The kitchen was warm, and the sweet scent of strawberries mingling with hints of vanilla filled the air. I was a bit distracted by a phone call halfway through mixing the batter, so I wasn’t exactly sure if I folded the strawberries gently enough—but that turned out fine. The muffins came out moist and tender, with just the right balance of creamy tang from the Greek yogurt and bursts of juicy fruit. It felt like a little celebration in every bite.
Why You’ll Love It:
- Moist and tender texture thanks to the Greek yogurt, which also adds a subtle tang.
- Fresh strawberries make each muffin feel like a mini fruit-filled indulgence.
- Simple ingredients and straightforward method—no need for complicated baking skills here.
- It’s simple—and that’s kind of the point—perfect for quick breakfasts or snacks without fuss.
If you’re someone who sometimes rushes breakfast or skips it altogether, these muffins might just change your routine. They’re easy to grab on the go and pair surprisingly well with a cup of coffee or tea.
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Greek Yogurt Strawberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Moist and tender Greek Yogurt Strawberry Muffins made with fresh strawberries and creamy Greek yogurt, perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, hulled and chopped
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped fresh strawberries carefully to distribute evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: You don’t need anything fancy to make these muffins work. A basic muffin tin and a good spatula are enough. Once baked, I usually serve them with a smear of butter or a drizzle of honey if I’m feeling indulgent. Sometimes, I experiment with adding a sprinkle of chopped nuts on top before baking, but I haven’t tested how that affects the texture consistently. If you want to mix it up, swapping strawberries for raspberries or blueberries could be fun, though the moisture level might shift slightly. Also, feel free to try a touch of lemon zest in the batter to brighten things up—it’s a small tweak that can make the flavor pop.
FAQ
Can I use frozen strawberries? You can, but fresh strawberries give the best texture. Frozen can add extra moisture, so you might want to thaw and drain them first.
How long do these muffins stay fresh? They’re best eaten within a couple of days at room temperature. You can refrigerate them if needed or freeze for longer storage.
Can I substitute the Greek yogurt? Plain yogurt works too, but the texture may be a little less dense.
These Greek Yogurt Strawberry Muffins are a reminder that simple ingredients can make for moments worth savoring. If you give them a try, don’t forget to save or print the recipe—you’ll want to come back to this one again.