Description
These Juicy Strawberry Yogurt Muffins are moist, flavorful, and easy to make. Packed with fresh strawberries and Greek yogurt, they offer a tender crumb and a hint of sweetness, perfect for breakfast or a snack. The combination of baking powder and baking soda ensures a light texture, while a sprinkle of coarse sugar on top adds a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon flour (for tossing strawberries)
Wet Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Fruit
- 1 ½ cups chopped fresh strawberries
Optional
- Coarse sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Blend Wet Ingredients: In a separate bowl, whisk the eggs, plain Greek yogurt, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, being cautious not to overmix to maintain a tender texture in the muffins.
- Prepare Strawberries: Toss the chopped fresh strawberries with 1 tablespoon of flour to prevent them from sinking and folding them evenly into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Topping (Optional): Sprinkle the muffin tops with coarse sugar if you desire a crunchy sweetness.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to prevent sogginess.
Notes
- You can substitute sour cream for yogurt for a slightly different tang.
- Frozen strawberries can be used directly without thawing to avoid excess moisture.
- For added flavor, add lemon zest or a touch of almond extract to the batter.
