Strawberry Yogurt Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
These easy yogurt muffins come together quickly and are packed with strawberries. We use strawberry yogurt, but this recipe works with any yogurt. If you have a thicker yogurt (like Greek yogurt), you may need a bit of milk to thin the batter.
You Will Need
Yogurt Muffins
1 ¾ 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
Heat oven to 400°F (204°C). 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 the mixture into the bowl with the flour and stir with a fork until just combined. Do not overmix.
Stir in the strawberries.
Fill muffin cups about 3/4 full. Bake muffins until the tops are golden brown, the batter is 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 one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle the glaze over the cooled muffins, then wait 5 to 10 minutes until it sets.
Adam and Joanne's Tips
- Batter too thick: The thickness of this batter depends on the yogurt used. If your batter is really thick, add a splash of milk. When using Greek yogurt, expect to add at least 1/4 cup of milk.
- 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.
- The nutrition facts provided below are estimates.