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–+ servings
Muffins on a plate with butter and strawberries.
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5 from 7 votes

Strawberry Yogurt Muffins

Strawberry yogurt muffins are addictive! Fresh strawberries and yogurt add moisture, they melt in your mouth. Ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Low Lactose
Servings: 16 muffins
Author: Bailey

Equipment

  • Muffin Tin
  • sharp knife

Ingredients

  • 2 cups all purpose flour
  • 2 tsp all purpose flour separated from above *see notes
  • 2 tsp baking powder
  • ⅛ tsp salt
  • 1 tsp almond or vanilla extract
  • 1 cup white sugar
  • 2 large eggs (room temp)
  • ½ cup canola oil *see notes
  • ½ cup greek yogurt *see notes
  • ¼ cup almond milk (+ 1 tbs)
  • ¾ cup fresh strawberries, chopped *see notes
  • 3 Tbsp shaved almonds optional for topping
  • 2 Tbsp white sugar optional for topping

Instructions

  • Preheat oven to 350º. Chop strawberries and set aside in a medium sized bowl, mix 2 tsp of flour with strawberries to help them from sinking to the bottom of the muffins.
  • In a separate bowl, add all dry ingredients together (flour, baking powder, salt and sugar). Whisk together well. 
  • In a large mixing bowl add oil, milk, yogurt, vanilla, eggs. Gently fold in the flour mixture. Do not over mix, I like to mix by hand with a spatula. Fold the strawberries (or blueberries) into mix. Spray muffin tin, or line with muffin cups. Fill all the cups evenly. You may need to bake another batch after the first depending on your muffin tin size.
  • Top the raw muffin mix with shaved almonds and a pinch of white sugar on each muffin. Bake on the center rack for 18 - 20 minutes, or until a toothpick comes out clean. Enjoy! 

Notes

*Extra flour will be used on strawberries to keep them from sinking to the bottom. 
*Use AP gluten-free flour to make it gluten free. 
*olive or avocado oil will also work.
*use any yogurt of choice, dairy free will also work.
*fresh blueberries or fresh raspberries will also work
 
Store leftovers in an airtight container or bag in the fridge for up to 5 days. You can also freeze these in an airtight bag for up to 3 months. 

Nutrition

Serving: 1muffin | Calories: 198kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg