Strawberry Greek Yogurt Muffins (Printable)

Moist, fluffy muffins with fresh strawberries and creamy Greek yogurt, ideal for breakfast or on-the-go.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs, room temperature
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 1 tablespoon all-purpose flour for coating strawberries

# How-To Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, being careful not to overmix the batter.
05 - Toss diced strawberries with 1 tablespoon flour to prevent them from sinking, then gently fold them into the batter.
06 - Divide the batter evenly among the muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The Greek yogurt keeps them impossibly moist without tasting tangy or dense, so even day-old muffins taste freshly baked.
  • You can have them ready in under an hour from ingredients to cooling rack, which is perfect for when you want homemade without the fuss.
  • Each bite bursts with actual strawberry flavor because the fresh fruit stays chunky and juicy rather than dissolving into the batter.
02 -
  • Overmixing is the enemy of tender muffins, so even if your batter looks slightly lumpy, that's exactly what you want, and those lumps will disappear during baking.
  • Room temperature eggs actually blend into the yogurt mixture smoothly, while cold eggs create little streaks that don't incorporate fully, changing the final texture noticeably.
  • Greek yogurt brands vary wildly in thickness, so if yours is very runny, it might make your batter too wet, and you can counteract this by using it straight from the container without draining.
03 -
  • Make a double batch and freeze half because these are one of those baked goods that taste nearly identical after freezing, so you'll have homemade muffins ready whenever you need them.
  • If your strawberries are very large, cut them smaller than you might think because they don't break down as much as you'd expect, and huge chunks can make biting through the muffin awkward.
Go Back