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Strawberry Yogurt Muffins: Easy Recipe & Baking Tips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 56 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Strawberry Yogurt Muffins, a perfect blend of sweet fresh strawberries and creamy yogurt baked to golden perfection. Quick to prepare and ideal for breakfast or a snack, these muffins offer a tender crumb with a subtle tang from strawberry yogurt, enhanced with a slight crunch if you choose to sprinkle turbinado sugar on top.

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

Add-ins

  • 1 cup fresh strawberries, hulled and chopped
  • Optional: Turbinado sugar for sprinkling

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  2. Combine Sugars: In a medium bowl, mix the granulated sugar and light brown sugar until well blended.
  3. Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture and stir until the sugars are dissolved and the mixture is smooth.
  4. Add Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next, to create a cohesive batter.
  5. Add Yogurt: Stir in the strawberry yogurt gently until just combined to maintain the batter’s moisture and flavor.
  6. Add Vanilla: Mix in the vanilla extract to enhance the overall flavor profile.
  7. Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined; be careful not to overmix to keep the muffins tender.
  8. Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter to evenly distribute without crushing them.
  9. Preheat Oven: Set the oven temperature to 375°F (190°C) and allow it to fully preheat for optimal baking.
  10. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
  11. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
  12. Optional Sugar Sprinkle: If desired, sprinkle turbinado sugar on top of each muffin to add a crunchy, sweet topping.
  13. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  14. Cool: Let the muffins cool in the tin for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter as this can lead to tough muffins.
  • Use fresh strawberries for best flavor and texture.
  • Greek yogurt can be used for a thicker texture and added protein.
  • You can substitute strawberry yogurt with plain yogurt and add a teaspoon of strawberry extract for a similar flavor.
  • For a healthier twist, consider reducing sugar or using whole wheat flour, though texture may vary.
  • Be sure melted butter is cooled slightly before mixing with eggs to avoid curdling.

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Find it online: https://simplemealsbykim.com/strawberry-yogurt-muffins-easy-recipe-and-baking-tips-recipe/