Super Moist 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.
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Keyword strawberry, strawberry yogurt muffins, yogurt
Author Muffin Tin Recipes
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 Icing 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.
Icing in a small bowl add sugar, extract, and milk.
Whisk until icing is thick and fully combined.
These are best eaten the same day or within 24 hours of making them
*Nutritional values are meant to be a guide and may not reflect actual values.
Serving: 1 muffin | Calories: 218 cal | Carbohydrates: 37 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 34 mg | Sodium: 176 mg | Potassium: 121 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 205 IU | Vitamin C: 7.1 mg | Calcium: 35 mg | Iron: 0.8 mg