Description
Delight in these moist and flavorful Strawberry Yogurt Muffins, perfect for breakfast or a sweet snack. Made with fresh strawberries and creamy strawberry yogurt, these muffins are easy to prepare and bake to golden perfection in just over half an hour.
Ingredients
Scale
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
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Combine Sugars: In a medium bowl, mix together the granulated sugar and light brown sugar until well blended.
- Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture and stir until the mixture is smooth and cohesive.
- Add Eggs: Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next to create a smooth batter.
- Add Yogurt: Stir in the strawberry yogurt gently until just combined, adding moisture and a subtle strawberry flavor.
- Add Vanilla: Mix in the vanilla extract to enhance the overall flavor profile of the muffins.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and tough muffins.
- Fold in Strawberries: Carefully fold in the chopped fresh strawberries to evenly distribute the fruit without breaking them down.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal baking temperature before placing the muffins in.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease each cup well to prevent sticking.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Optional – Sprinkle Sugar: If desired, sprinkle turbinado sugar on top of each muffin for a sweet, crunchy topping.
- Bake: Bake the muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs for perfect doneness.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely and avoid sogginess.
Notes
- Be careful not to overmix the batter to keep the muffins tender and fluffy.
- Fresh strawberries can be substituted with frozen ones; just do not thaw before adding to prevent excess moisture.
- Ensure the butter is cooled slightly before mixing with sugars to avoid cooking the eggs prematurely.
- For a dairy-free version, substitute strawberry yogurt with a plant-based yogurt alternative.
- Use paper liners for easy clean-up and to keep muffins moist.
- Check muffins at 18 minutes to avoid overbaking; baking times can vary by oven.
