Strawberry Yogurt Muffins

These strawberry yogurt muffins are made with Greek yogurt, naturally sweetened with maple syrup and studded with fresh strawberries. They’re super moist and fluffy and absolutely delicious.

Earlier this year I shared these blueberry yogurt muffins and they quickly became an EBF fan fave, so I thought it would be fun to create a strawberry version. I’m excited because one of my favorite early summer activities is to go strawberry picking and these muffins are the perfect treat to make after picking loads of ripe berries.

A muffin resting on a plate. The plate is surrounded by other muffins.

Why You’ll Love This Recipe

  • These muffins are packed with added protein thanks to Greek yogurt.
  • They’re made with simple ingredients you likely already have in your kitchen.
  • They’re super kid-friendly and perfect for breakfast, as a snack or even dessert.
A muffin on a circle plate with a bite removed. The plate is surrounded by other muffins.

Health Benefits of Strawberries

Strawberries pack quite a health punch! They are low calorie, taste delicious and are a great source of an abundance of vitamins, minerals and plant compounds. (source)

  • vitamins – strawberries are an excellent source of vitamin C and also contain a decent amount of vitamin B9 (aka folate). You’ll also find vitamins B6, K and E.
  • manganese – strawberries are also a great source of manganese, which is an essential mineral needed for normal amino acid, protein, lipid, and carbohydrate metabolism.
  • potassium – a mineral, potassium is especially important in regulating blood pressure.
  • minerals – you’ll also find trace amounts of iron, copper, magnesium and phosphorus in strawberries.
  • fiber – fiber makes up about 26% of the carbohydrate content of a strawberry. Fiber is important to your gut and digestive health!
  • antioxidants – strawberries are chock full of these beneficial plant compounds! Not only do they provide the bright red color for strawberries, but they are also known for an abundance of health benefits for your organs.
Ingredients measured out to make strawberry yogurt muffins: whole wheat pastry flour, coconut oil, almond milk, vanilla, Greek yogurt, vanilla, baking powder, cinnamon, eggs, maple syrup, sea salt, baking soda and strawberries.

Ingredients Needed

  • whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
  • baking powder and baking soda – to help the muffins rise.
  • sea salt – to bring all the flavors together.
  • cinnamon – a nice warming spice for these muffins.
  • eggs – helps bind the ingredients together and provide structure for the muffins.
  • Greek yogurt – Greek yogurt keeps these muffins moist without a ton of added oil. I recommend using plain whole milk (full fat) Greek yogurt for the best results.
  • coconut oil – helps keep these muffins super moist and fluffy. Any neutral oil or even butter will work as a substitute.
  • maple syrup – I love using maple syrup as the natural sweetener in these muffins, but I bet honey or even monk fruit maple syrup would work fine as a substitute.
  • unsweetened almond milk – I used unsweetened vanilla almond milk, but any type of milk will work, including cow’s milk.
  • vanilla extract – a flavor enhancer.
  • strawberries – the star of the show! I recommend using fresh, not frozen strawberries.
Side by side photos of strawberry yogurt muffins tins with muffins raw and then baked.

How to Make Strawberry Muffins

Step 1: Start by combining the dry ingredients. In a large bowl, mix the baking powder, baking soda, salt and cinnamon.

Step 2: In a medium mixing bowl, whisk the eggs, yogurt, oil, maple syrup, almond milk and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Make sure you don’t over-mix or the muffins will be too dense after baking.

Step 3: Line a muffin tin with paper or silicone muffin liners. Place 1 Tablespoon of the batter at the bottom of each muffin liner. Fold in the berries to the rest of the batter and then divide batter evenly into muffin tin.

Step 4: Bake at 400ºF for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.

pro tip! Make sure to blot your strawberries with a paper towel before mixing them into the batter to help prevent the muffins from getting soggy.
Strawberry yogurt muffins wrapped in silicone liners resting in a muffin tin.

Tips For Success

  • It’s super important to make sure you’re using room temperature milk, eggs, maple syrup and yogurt! If any of these ingredients are cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp.
  • Make sure to dry your strawberries well after rinsing and blot the diced strawberries with a paper towel before mixing them into the batter. This will help prevent the muffins from getting too wet or soggy.
  • Don’t forget to add 1 Tablespoon of batter to the bottom of the liners before mixing in the strawberries. This prevents the strawberries from sinking to the bottom, which can cause sogginess and the muffins to stick to paper liners.
  • When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise, your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the strawberries.
  • I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking.
  • Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out.
  • If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick.
Two strawberry yogurt muffins stacked on top of each other on a plate. Other muffins are scattered around the plate.

Frequently Asked Questions

Can I use all-purpose flour?

Yes! All-purpose flour will work just fine in place of whole wheat pastry flour.

Can I make these muffins gluten-free?

I haven’t tested a gluten-free version of these muffins, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the whole wheat pastry flour. My favorite brand is Bob’s Red Mill gluten-free 1:1 all-purpose flour.

How can I make these muffins dairy-free?

I haven’t tried it, but I would imagine using a non-dairy Greek-style yogurt or really any vegan yogurt would work just fine as a substitute for the Greek yogurt.

Is there an egg substitute?

I haven’t tested an egg-free version of these muffins, but let me know if you decide to experiment in the comments below! I would imagine using two flax eggs or chia eggs in place of the regular eggs would work just fine.

Can I use frozen strawberries?

For the best results, I recommend using fresh strawberries. I haven’t tested these muffins with frozen strawberries and I have a feeling they’ll add too much extra moisture to the muffins.

Can I swap the strawberries for a different mix-in?

Totally! Feel free to make this recipe your own and customize the mix-ins. I also have these blueberry yogurt muffins you could make instead, which is the same recipe just with blueberries instead.

How do I prevent my muffins from sticking to the liners?

I highly recommend using silicone muffin liners or parchment baking cups for the best results and to avoid the muffins from sticking too much. I also recommend spraying your liners with a little cooking spray. Also, make sure to let your muffins cool completely before trying to remove the liners otherwise they could stick. If you want, you can pop the muffins in the fridge to cool for an hour or so before removing the liners.

What type of yogurt is best to use?

I recommend using plain whole-milk Greek yogurt for this recipe. It’s what keeps these muffins moist, helps them rise and adds protein. My go-to yogurt brands are Fage 5% plain Greek yogurt and Siggi’s plain whole milk yogurt. 2% Greek yogurt will also work, but I don’t recommend using non-fat Greek yogurt as it won’t add as much moisture to the muffins and it sometimes has fillers which could change the consistency.

cropped-strawberry-yogurt-muffins-hero.jpg

How to Store Leftovers

After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To thaw, place muffins in the fridge overnight, at room temperature or gently defrost in the microwave.

More Strawberry Recipes to Try

Be sure to check out all of my strawberry recipes as well as the full collection of muffin recipes here on EBF!

Strawberry Yogurt Muffins

5 from 8 votes
These strawberry yogurt muffins are made with Greek yogurt, naturally sweetened with maple syrup and studded with fresh strawberries. They're super moist and fluffy and absolutely delicious.
A muffin resting on a plate. The plate is surrounded by other muffins.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 12

Ingredients

  • 1 ¾cupswhole wheat pastry flour
  • 1teaspoonbaking powder
  • ¼teaspoonbaking soda
  • ½teaspoonsea salt
  • ½teaspooncinnamon
  • 2large eggs, at room temperature
  • 1cupplain whole milk Greek yogurt, at room temperature
  • ¼cupcoconut oil, melted
  • ½cupmaple syrup, at room temperature
  • ¼cupunsweetened almond milk, at room temperature
  • 1teaspoonvanilla extract
  • 1heaping cup fresh strawberries, diced, plus more for topping (dried with a paper towel)

Instructions
 

  • Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
  • In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
    Whole wheat pastry flour, baking powder, baking soda, sea salt and cinnamon in a bowl.
  • In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
    2 eggs, greek yogurt, oil, maple syrup, almond milk and vanilla extract in a bowl.
  • Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It’s okay if there are a few streaks of flour left.
    Wet ingredients combined with dry ingredients.
  • Add 1 Tablespoon of the batter to the bottom of the muffin liners. Fold in strawberries to the rest of the batter then evenly divide the rest of batter into muffin tins. Top muffins with additional strawberries.
    Strawberries folded into the muffin batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    Twelve strawberry yogurt muffins wrapped in silicone liners in a muffin tin.
  • Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
  • Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Equipment

  • muffin tin

Notes

  • Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
  • Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine! 
  • Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup. 
  • Almond milk: Any dairy-free or dairy milk will work in this recipe.

Nutrition

Serving: 1muffinCalories: 172kcalCarbohydrates: 23.7gProtein: 4.4gFat: 6.6gSaturated Fat: 4.8gCholesterol: 33mgSodium: 128mgPotassium: 105mgFiber: 2.1gSugar: 9.2g
Course: Breakast, Muffin
Cuisine: American
Keyword: strawberry yogurt muffins
Web Story: https://atrivialmindatwork.com/web-stories/strawberry-yogurt-muffins/

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    21 comments
    1. Cloey
      August 13, 2022 AT 2:39 pm

      5 stars
      I used 1 cup whole wheat flour and 3/4 cup all purpose flour. They taste amazing! Nice, tart, and not too sweet. The recipe could have made one extra muffin, but I didn’t want to get another muffin tin dirty just for one muffin. I also cooked them for 20 minutes instead of 18 minutes since they looked a little pale when I first checked! Thanks for yet another amazing recipe 🙂

      Reply
      1. Brittany Mullins
        August 15, 2022 AT 2:38 pm

        I’m so glad you enjoyed these muffins, Cloey. Thanks for trying them and for coming back to leave a review. I so appreciate it!

        Reply
    2. Susan Byers
      June 13, 2022 AT 1:15 pm

      5 stars
      We loved these muffins. Very moist and soft. We will be making these AGAIN!!

      Reply
      1. Brittany Mullins
        June 14, 2022 AT 10:04 am

        Hi Susan – so glad you liked these muffins! Thank you for leaving a comment and review as well.

        Reply
    3. Aga
      May 28, 2022 AT 6:50 am

      5 stars
      I made the muffins yesterday and they are absolutely delicious! 🙂

      Reply
      1. Brittany Mullins
        May 28, 2022 AT 12:26 pm

        Yay! Glad to hear that Aga! Thanks for leaving a review and star rating, I really appreciate it!

        Reply
    4. kathy
      May 26, 2022 AT 10:16 am

      Would these work with another flour? I can’t have wheat or ones with rice in them. I wanted to try Sorghum flour or Cassava? Any recommendation? I use to love to bake and now with the limited flours, its so hard.

      Reply
      1. Brittany Mullins
        May 27, 2022 AT 10:25 am

        Hi Kathy. I’m sorry, I haven’t tried these with another flour. If you experiment, let me know how they turn out!

        Reply
    5. Michelle
      May 15, 2022 AT 7:31 am

      Can’t wait to try these! Do you think you could leave out the added sweetener so the recipe would be baby-friendly?

      Reply
      1. Jen
        June 8, 2022 AT 8:22 pm

        4 stars
        Made using just under 1/2 cup of almond milk, a mix of whole wheat and AP flours, and omitted sweetener altogether. They’re not sweet at all, but that is my preference 🙂
        Good basic recipe. The strawberries let out lots of moisture inside the muffins and their texture is a bit gummier, as expected with all the wet ingredients and type of flours used. I’d definitely try it again using other fruits.

        Reply
      2. Brittany Mullins
        May 16, 2022 AT 8:00 am

        Hi Michelle! I haven’t tried that, but I think it should be fine. You may need to add in a bit more moisture – you could start with a little extra milk. Another idea is apple sauce, but I’m not sure how much that would change the recipe. If you like experimenting I say go for it!

        Reply
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