Description
These Strawberry Yogurt Muffins are a moist, flavorful treat perfect for breakfast or a snack. Made with fresh strawberries and strawberry yogurt, they offer a delightful fruity twist on classic muffins. With simple ingredients and easy steps, this recipe yields 12 delicious muffins with a tender crumb and subtle sweetness, enhanced by an optional turbinado sugar topping for extra crunch.
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
Fruit
- 1 cup fresh strawberries, hulled and chopped
Optional
- Turbinado sugar for sprinkling
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Sugars: In a medium bowl, mix the granulated sugar and light brown sugar until combined.
- Add Butter: Pour the melted and slightly cooled unsalted butter into the sugar mixture and stir well until the mixture is smooth and cohesive.
- Add Eggs: Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Add Yogurt: Stir in the strawberry yogurt, blending until just combined but not overmixed to maintain muffin tenderness.
- Add Vanilla: Mix the vanilla extract into the wet ingredients for added flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, gently folding or mixing until just combined. Avoid overmixing to prevent dense muffins.
- Fold in Strawberries: Carefully fold the fresh chopped strawberries into the batter to distribute them evenly without crushing.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or generously grease each cup to prevent sticking.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Optional Topping: Sprinkle turbinado sugar on top of each muffin for a crunchy, sweet crust if desired.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs attached.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which helps set their texture.
Notes
- Use fresh, ripe strawberries for best flavor and texture; frozen strawberries may release extra moisture and affect the batter consistency.
- Do not overmix the batter once the dry ingredients are added to avoid tough muffins.
- Substitute strawberry yogurt with plain or vanilla yogurt if strawberry yogurt is unavailable, although the strawberry flavor will be less pronounced.
- Turbinado sugar topping adds a lovely crunch but is optional.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To reheat, warm muffins in a microwave for 15-20 seconds or in a toaster oven for a few minutes.
