Strawberry Greek Yogurt Muffins (Printable)

Fluffy muffins packed with fresh strawberries and creamy Greek yogurt, perfect for brunch or snacking.

# 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 coating strawberries

# Method:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredient mixture and stir gently with a spatula until just combined. Do not overmix to maintain muffin texture.
05 - Toss diced strawberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with minimal crumbs.
08 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They stay soft and tender for days because the Greek yogurt does something magic to the crumb structure.
  • You can throw these together in about 15 minutes and have warm muffins before most people finish their coffee.
  • Fresh strawberries make them feel fancy enough for guests, but easy enough for a Tuesday morning.
02 -
  • Room temperature eggs actually matter here—cold eggs won't incorporate smoothly and you'll end up with a lumpy batter that bakes unevenly.
  • If your strawberries are really juicy, pat them dry before dicing because excess moisture will make the muffins gummy.
03 -
  • If you want crunch, sprinkle coarse sugar on top right before baking—it won't fully dissolve and creates this beautiful texture contrast.
  • Substitute blueberries or raspberries for strawberries in the exact same amount and you'll get an entirely different flavor profile that's equally delicious.
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