Strawberry Yogurt Muffins

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Strawberry yogurt muffins are moist, delicious, and easy to make. They’re made with fresh strawberries, yogurt, and even chocolate chips. Perfect for a breakfast on the go or a yummy snack.

Muffins are a breakfast time staple around our house. I’ll often find my kids grabbing muffins, yogurt, and fruit for their breakfast so I decided to turn all of those things into a delicious breakfast for them. These strawberry yogurt muffins aren’t only for breakfast they can be enjoyed as a mid-morning snack, or as an afternoon pick me up. Add in some chocolate chips and they bring these muffins to a whole other flavor level.

Tips for Making Strawberry Yougurt Muffins

Here are a few tips that have helped me when it comes to making these strawberry yogurt muffins:

Frozen Strawberries: You can use frozen strawberries in this recipe. Let them defrost and then dice them up. You can even use a mix of frozen berries.

Other Berries: You can use other berries in this recipe if you wish. Blueberries, blackberries, and raspberries are all yummy options. You can even do a combination of berries for a triple berry muffin.

Storing them: Store in an airtight container to help keep them fresh.

Freezing: You can freeze your muffins. Place them in an airtight container or ziplock bag and place them in the freezer for up to a few months. When you’re ready to enjoy them let them defrost or pop them into the microwave for about 30 seconds.

Making a Glaze: another fun addition to these muffins would be a cream cheese glaze. To make a glaze mix together: 4 ounces cream cheese, softened to room temperature, ½ cups powdered sugar, 1 teaspoon vanilla extract, and milk, as needed, for thinning. Drizzle the glaze over your cooled muffins.

Chocolate Chips: Chocolate Chips aren’t necessary for this recipe, but they are a delicious add-in. Add 1 cup of chocolate chips to your muffin batter.

What Yogurt to Use: You can use any plain, vanilla, or strawberry yogurt. I like to use greek yogurt. Brand doesn’t matter, but we love Tillamook.

Oily Muffins: When it comes to baking cupcakes and muffins the muffin liners can get a little oily when baking. To help prevent your muffin liners from getting oily add 1/2 tbsp of rice to the bottom of your muffin pan and then place your liner in the pan.

Don’t over Mix: When it’s time to combine your wet ingredients to dry and ingredients make sure you mix just enough to combine. If you over mix your muffins they can become dense. Gently fold in your strawberries to the batter so you don’t smash them.

How to Make Strawberry Yogurt Muffins

Now it’s time to make your muffins. I don’t know about y’all but the ingredients of these muffins are staples we always have in our house so it’s very easy to whip up a batch for the family. There is nothing like warm muffins to start your day.

Ingredients & Directions:

2 cups of all-purpose flour + 1 tablespoon to coat the berries
1 teaspoon of baking powder
1teaspoon of baking soda
½teaspoon of salt
¼ cup of butter
¼ cup of vegetable oil
¾ cup of sugar
1 egg
1 cup of plain Greek yogurt
½ teaspoon of vanilla extract
1 ¾ cup of chopped strawberries
1 cup chocolate chips (optional)
¼ cup of brown sugar for the top

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.

Add the egg, yogurt and vanilla extract to the sugar mixture and mix well.

In a separate bowl, combine the first four dry ingredients.

Slowly add the dry mixture into the wet mixture and mix until combined.

Place the chopped strawberries into a medium-sized bowl, sprinkle the tablespoon of flour on top and toss until fully coated.

Add the coated strawberries into the batter and lightly fold until incorporated. If you’d like to add in chocolate chips, do so with the strawberries.

Place paper muffin liners into your muffin tins.

Using a large cookie scoop or an ice cream scoop, fill the liners with the muffin batter.

Sprinkle a little brown sugar on the top of each muffin.

Bake for 12-14 minutes for regular muffins and 8 to 10 mins for mini muffins or until golden on top and toothpick inserted into the middle comes out clean.

This post was originally created with a paid partnership with Tillamook Greek yogurt. The post has since been updated. This post contains affiliate links which means I earn a small commission on items purchased.