In this post, we'll show you how to make Strawberry Yogurt Muffins. These muffins are super moist and are made with traditional yogurt and freshly chopped strawberries. They make a perfectly portable breakfast for on the go.
If you are looking for a breakfast muffin that's ideal for the warmer months, this is for you! These are made with strawberry yogurt making them "berrylicious". Plus, they're freezer-friendly.
To make these slightly more nutritious, we used whole wheat flour and no oil. However, you can use all-purpose flour if that is what you have on-hand.
Before starting this recipe, you'll want to verify that you have the following ingredients:
- Flour - We used whole wheat flour to make them slightly more nutrient-dense. You can use Ivory wheat or all-purpose flour if you choose.
- Granulated sugar - This baking staple adds a nice sweetness- perfect if your berries are a little tart.
- Baking soda - helps to make these muffins fluffy.
- Cinnamon - provides a nice flavor to the berries warming up these muffins a bit.
- Salt - used in baking to enhance flavors.
- Egg - helps to bind the ingredients and allows for structure, and moisture.
- Yogurt - We used traditional strawberry yogurt. You can use vanilla, plain, or Greek. Adds nutrition and moisture.
- Butter - unsalted butter is melted and cooled for moisture and flavor.
- Strawberries - Chopped into small pieces, this adds texture and flavor to this warm weather muffin recipe.
The icing is completely optional and can be skipped. However, if you'd like to make it, you'll need these ingredients:
- Confectionary sugar - The sugar base for a nice glaze.
- Vanilla extract - Adds a nice vanilla flavor to the icing.
- Milk - Thins out the drizzle and makes it pourable.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- conventional oven
- hand mixer
- rubber spatula
- large mixing bowl
- ice cream scoop
- baking spray
- cutting board
- chef's knife
- small bowl
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Strawberry Yogurt Muffins come out perfectly.
Fresh, ripe strawberries work best in this recipe. However, you can use frozen berries. You'll have to thaw them and pat them dry before chopping. Frozen berries can be a bit more tart, but they will work.
Additionally, you can use blueberries and blueberry yogurt instead of strawberries and strawberry yogurt.
These berry muffins are delicious with or without the icing drizzle. I would recommend icing these if you plan on consuming them with friends and family on the same day.
A light dusting of powdered sugar is also a nice topping, but optional.
If you are baking these muffins for meal planning, do not add any toppings since it will make them condensate (sweat) when stored or defrosted.
If you want to store your Strawberry Yogurt Muffins, just follow these easy steps.
- Allow them to fully cool to room temperature. This will take at least one hour once removed from the muffin tin. If you do not allow them to cool fully they will condensate (sweat), and lose their crisp muffin tops.
- Place muffins in an airtight container or wrap them in plastic wrap.
- Store them at room temperature for 24 hours.
These muffins typically do not need to be refrigerated. However, they must be stored in a cool, dry place. Humid environments will spoil them quickly.
If your home is humid, I recommend refrigerating them for up to 2 days while stored in an airtight container.
Strawberry Yogurt Muffins can be stored frozen for up to 3 months. If you want to freeze your muffins follow these steps:
- Allow them to cool for at least 90 minutes.
- Then, wrap them tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn.
- Next, store them inside the freezer where they won’t be crushed by other heavy foods.
When you’re ready to eat them, remove them from the freezer the night before and allow them to defrost at room temperature. Defrosting a jumbo muffin at room temperature could take up to 2-3 hours.
Alternatively, you can microwave the frozen muffin to defrost it. Just remove it from the plastic wrap before microwaving.
Microwave on high for about 1 minute, check it, and microwave for additional 20-second intervals until warm and ready to eat!
Follow the recipe below to make Strawberry Muffins! This recipe makes 12 muffins, but you can adjust the recipe card for other serving sizes.
Super Moist Strawberry Yogurt Muffins
- 12-count standard muffin tin
- conventional oven
- mixing bowl
- cutting board
- non-stick spray
- 1 ¾ cup whole wheat flour you can substitute white flour
- ¾ cup white sugar
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 pinch salt
- 1 egg large
- 8 ounces strawberry yogurt you can also use plain
- 6 tablespoons melted butter
- 1 cup chopped strawberries
- ¾ cup confectioners sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk add a tiny bit more to make the icing the consistency of molasses. You want it fully mixed and thick, yet drizzle consistency.
- Preheat oven to 375°F.
- Grease a 12 -count muffin tin with non-stick spray.
- In a large bowl, add your dry ingredients and whisk.
- Add in your butter, egg, and yogurt, mix thoroughly but do not overmix.
- Fold in your strawberries.
- You will notice batter is thick- that is ok.
- Spoon batter into each cup.
- Bake for 12-14 minutes at 375°F.
- Use a toothpick to test the center a muffin.
- Muffin tops should be springy.
- Allow muffins to cool before swizzling them with icing.
- in a small bowl add sugar, extract, and milk.
- Whisk until icing is thick and fully combined.
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