Description
Greek yogurt strawberry muffins are soft, moist, and nourishing—perfect for breakfast, snacks, or anytime you want a baked good that’s wholesome yet indulgent. Made with fresh strawberries, Greek yogurt, and sweetened naturally with maple syrup or honey, these muffins offer a burst of fruity flavor and a rich, tender texture without refined sugar. They’re easy to prepare, freezer-friendly, and endlessly customizable, making them ideal for meal prep, family breakfasts, or a quick snack on the go.
Ingredients
Dry:
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1 3/4 cups white whole wheat flour (215 g)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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A pinch of salt
Wet:
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1 cup Greek yogurt (230 g)
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1/4 cup whole milk
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2 eggs, lightly beaten
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3 tablespoons unsalted butter, melted and cooled
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1/4–1/3 cup maple syrup or honey (to taste)
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1 1/2 teaspoons vanilla extract
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1 tablespoon lemon zest
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1 cup chopped fresh strawberries
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, combine Greek yogurt, milk, eggs, melted butter, maple syrup or honey, vanilla, and lemon zest.
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Add the wet mixture to the dry ingredients and stir until just combined.
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Gently fold in the chopped strawberries with a spatula.
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Divide the batter evenly into muffin cups, filling each about 3/4 full.
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Pat strawberries dry before folding them into the batter to prevent excess moisture.
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Use room temperature ingredients for a smoother batter.
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For extra texture, top with oats or coarse sugar before baking.
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Muffins can be frozen for up to 3 months.
- Works well with other berries or add-ins like nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American