Description
Delight in these Juicy Strawberry Yogurt Muffins, a moist and flavorful treat perfect for breakfast or a healthy snack. Made with fresh strawberries and creamy yogurt, these muffins balance sweetness and tang beautifully with a tender crumb that’s easy to whip up.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup plain or vanilla yogurt
- â…“ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure they are well combined.
- Combine Wet Ingredients: In a separate bowl, mix the yogurt, vegetable oil, eggs, and vanilla extract until smooth and uniform.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir gently just until combined, taking care not to overmix to keep the muffins tender.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without crushing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are cooked through.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For extra flavor and a slight crunch, sprinkle the muffin tops with coarse sugar before baking.
- Substitute half of the all-purpose flour with whole wheat flour for additional fiber and a nuttier flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze to preserve freshness for longer.
