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Strawberry Yogurt Muffins

Strawberry Yogurt Muffins
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These strawberry yogurt muffins are tender, lightly sweetened, and bursting with fresh berry flavor. Full-fat Greek yogurt keeps them moist while diced strawberries create pockets of jammy fruit. Perfect for a quick breakfast or snack.

Ingredients

Scale
  • 1/2 cup all-purpose flour (2.25 oz / 64g)
  • 1/4 cup granulated sugar (1.75 oz / 50g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 1/4 cup full-fat Greek yogurt (2 oz / 57g)
  • 2 tbsp unsalted butter, melted (1 oz / 28g)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup fresh strawberries, hulled and finely diced (about 3–4 medium berries)

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F (177°C). Line 4 cups of a standard muffin tin with paper liners, or lightly grease the cups with butter or nonstick spray. Properly preheating ensures even rising and a golden crust.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Whisking aerates the flour and distributes the leaveners, preventing dense spots in the finished muffins.
  3. In a separate small bowl, whisk the Greek yogurt, melted butter, egg, and vanilla extract until smooth and fully incorporated. The mixture should be homogenous with no streaks of egg white. Using room-temperature ingredients helps the batter emulsify properly.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon just until the flour disappears — about 10 to 12 strokes. Overmixing develops gluten, resulting in tough, rubbery muffins. A few small lumps remain perfectly fine.
  5. Fold the diced strawberries into the batter with a spatula, using only 3 to 4 light folds to distribute the fruit. Overworking at this stage will crush the berries and tint the batter pink, affecting the final appearance.
  6. Divide the batter evenly among the 4 prepared muffin cups, filling each about three-quarters full. Use a small cookie scoop or spoon for accuracy. The batter will be thick, but that is correct.
  7. Bake for 18 to 20 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The muffins should spring back lightly when touched.
  8. Let the muffins cool in the pan on a wire rack for 5 minutes. This resting period allows the structure to set so they don’t crumble when removed. Then transfer the muffins directly to the rack to cool completely, about 15 minutes more.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap each muffin individually in plastic wrap and place in a freezer bag; freeze for up to 3 months. To reheat, warm in a 350°F (177°C) oven for 5 to 7 minutes or microwave for 15 to 20 seconds until soft.

Nutrition

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Find it online: https://inagartencooks.com/strawberry-yogurt-muffins/