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Strawberry Yogurt Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 46 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Yogurt Muffins are a delightful and moist treat perfect for breakfast or a sweet snack. Made with fresh strawberries and creamy strawberry yogurt, these muffins combine fruity freshness with a tender crumb. Easy to prepare, they bake to golden perfection with an optional crunchy turbinado sugar topping for extra texture and sweetness.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Sugars

  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 cup strawberry yogurt (Greek or regular)
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup fresh strawberries, hulled and chopped

Optional

  • Turbinado sugar for sprinkling

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure the leavening agents are well distributed.
  2. Combine Sugars: In a medium bowl, mix the granulated sugar and light brown sugar together to create a balanced sweetness and slight molasses flavor.
  3. Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture, stirring well until the sugars are well incorporated and the mixture is smooth.
  4. Add Eggs: Whisk in the eggs one at a time to the butter and sugar mix, beating well after each addition to incorporate air and create a fluffy batter base.
  5. Add Yogurt: Stir in the strawberry yogurt gently until the batter is just combined, adding moisture and a mild tangy flavor.
  6. Add Vanilla: Mix in the vanilla extract to add depth of flavor and enhance the strawberry notes.
  7. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until all flour is absorbed. Avoid overmixing to keep the muffins tender.
  8. Fold in Strawberries: Gently fold in the chopped fresh strawberries without breaking them up too much, ensuring even distribution throughout the batter.
  9. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the muffins.
  10. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or generously grease each cup to prevent sticking.
  11. Fill Muffin Cups: Spoon the batter into each muffin cup, filling about two-thirds full to allow room for rising.
  12. Optional Sugar Topping: Lightly sprinkle the tops of the muffins with turbinado sugar for a crunchy, sweet finish.
  13. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
  14. Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.

Notes

  • Do not overmix the batter once the dry ingredients have been added to avoid tough muffins.
  • Using fresh, ripe strawberries ensures the best flavor and texture.
  • Substitute Greek yogurt for regular strawberry yogurt for added protein and creaminess.
  • Turbinado sugar on top is optional but adds a delightful crunch and sweetness contrast.
  • Ensure butter is cooled slightly before adding to prevent cooking the eggs prematurely.

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