Name: Easy Strawberry & Yogurt Muffin Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 50 min
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground ginger; 3/4 cup 1 1/2 stick unsalted butter; 1 1/3 cups granulated sugar; 3 eggs; 1 teaspoon vanilla extract; 1 1/2 cups plain nonfat Greek yogurt; 2 cups sliced strawberries; 1 tablespoon turbinado sugar (sold as Sugar in the Raw)

Easy-Strawberry-&-Yogurt-Muffin-Recipe

When it comes to food, not much has been on my mind besides the Get Grillin' event I'm hosting with Marla of Family Fresh Cooking. Well that, and strawberries. From Easy Strawberry Sorbet (three ingredients, people) to Frozen Strawberry & Lime Daiquiris, it is safe to say that I am smitten with the sweet, red fruit. The last day of school is tomorrow and I wanted to make a treat for my boys. These muffins are made moist with yogurt and fragrant with the fresh berries. What did my boys think? They thought that summer holidays were off to a great start.

The recipe:

Preheat the oven to 350 degrees F.

In a large bowl, whisk together flour, baking powder, baking soda, salt and ground ginger.

StrawberryYogurtMuffin1

In the bowl of a stand mixer set on medium speed (or in a large bowl, using a hand mixer), beat unsalted butter and sugar until fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

Turn the mixer to low speed and beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Do not overmix. Stir in sliced strawberries. The batter will be very thick.

Coat 1 ½ muffin tins (18 cups) with cooking spray. Fill each cup two-thirds full with batter. Sprinkle each muffin with turbinado sugar.

StrawberryYogurtMuffin2

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.

Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack.

StrawberryYogurtMuffinsLS

Other muffins with fresh fruit:

White on Rice Couple's Ginger Peach Muffins
Joy the Baker's Browned Butter Blueberry Muffins
Confessions of a Cardamom Addict's Lemon-Cherry Muffins
Endless Simmer's Coconut Raspberry Chocolate Muffins

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Easy Strawberry & Yogurt Muffin Recipe

These easy muffins are made moist with yogurt and fragrant with the fresh berries. They are perfect for an afternoon snack or a quick breakfast.

5 from 1 vote

Print Pin Rate

Course: Breads, Breakfast

Cuisine: American

Keyword: Healthy Breakfast

Prep Time: 20

Cook Time: 18

Cooling Time: 15

Total Time: 50

Servings: Muffins

Calories: 235kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground ginger
¾ cup 1 ½ stick unsalted butter
1 ⅓ cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups plain nonfat Greek yogurt
2 cups sliced strawberries
1 tablespoon turbinado sugar sold as Sugar in the Raw

Instructions

Preheat the oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, salt and ground ginger.
In the bowl of a stand mixer set on medium speed (or in a large bowl, using a hand mixer), beat unsalted butter and sugar until fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn the mixer to low speed and beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Do not overmix. Stir in sliced strawberries. The batter will be very thick.
Coat 1 ½ muffin tins (18 cups) with cooking spray. Fill each cup two-thirds full with batter. Sprinkle each muffin with turbinado sugar.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.
Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack.