These strawberry yogurt muffins are incredibly moist, light, and fluffy. This easy muffin batter requires no fancy equipment and comes together in minutes.
Yogurt is a baker’s secret weapon, delivering a remarkably tender, airy crumb and keeping these strawberry muffins moist for days. We use yogurt a lot while baking, see our blueberry bread as one example.
While plain yogurt works nicely, using your favorite strawberry yogurt gives these muffins an extra boost of strawberry flavor, which is lovely with the fresh, chopped strawberries scattered throughout the batter. For more muffins, our banana blueberry muffins or chocolate strawberry muffins are equally delicious.
Key Ingredients
- Yogurt: Use your favorite yogurt in this recipe. If it is very thick, like Greek yogurt, you may need a couple of splashes of milk to thin out the batter (see tips below the recipe). For extra strawberry flavor, use a strawberry yogurt.
- Strawberries: I love fresh strawberries in this batter. Tips for using frozen strawberries are below the recipe. Feel free to substitute other fruits, such as blueberries, or use chocolate chips.
- Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free blend (like Bob’s Red Mill).
- Sugar: I use granulated sugar to keep these light and airy. You can swap in other sugars (such as brown sugar or coconut sugar), but the muffin’s texture will change slightly.
- Baking Powder and Baking Soda: These help them rise and keep our muffins light and airy.
- Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg.
- Butter: I usually use oil in my muffin recipes (see these blueberry muffins as an example), but I love the buttery flavor in these yogurt muffins!
Find the full recipe with measurements below.
How to Make Strawberry Yogurt Muffins
Tip 1: Take care when measuring your flour. For a perfect batter every time, pay close attention to how you measure your flour. We’ve found that using the “fluff and spoon” method prevents a heavy, dense batter.
Fluff the flour in its container with a spoon. Lightly spoon it into your measuring cup until it’s slightly mounded. Then, use the flat edge of a knife to level it off. Or, for the most accurate results, use a kitchen scale to weigh the flour.
Tip 2: Mix the batter by hand. These are pretty simple to make, so there’s no need for an electric or stand mixer. When making muffins, we like to mix our dry ingredients in one bowl, whisk the wet ingredients in another, then gently fold the two together. You aren’t beating them together, just stirring until you no longer see any streaks of flour. This gentle method keeps your muffins light and tender.
Tip 3: Add a simple vanilla glaze. Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops. After a few minutes, it hardens a little (so it isn’t too sticky). We love it!
More Fruit Muffin Recipes
Strawberry Yogurt Muffins
- PREP
- COOK
- TOTAL
These yogurt muffins come together quickly and are packed with strawberries. For the most strawberry flavor, use strawberry yogurt, but plain or other flavored yogurt will work. If you have a thicker yogurt (like Greek yogurt), see our tips below the recipe for dialing in the batter consistency.
You Will Need
For the Yogurt Muffins1 ¾ cups (227 g) all-purpose flour, spooned and leveled
¾ cup (150 g) granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 cup (226 g) strawberry yogurt
1 large egg
6 tablespoons (85 g) unsalted butter, melted and cooled
1 heaped cup (6 ounces / 170 g) roughly chopped strawberries
For the Vanilla Glaze⅓ cup (40 g) confectioners’ sugar
½ teaspoon vanilla extract
1 to 3 teaspoons whole milk
Directions
1Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, and line a second tin with 4 additional liners.
2In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3In a medium bowl, whisk the yogurt, egg, and melted butter until completely smooth. Pour the wet ingredients into the dry ingredients and stir with a fork just until combined, leaving no dry pockets of flour. Gently fold in the strawberries.
4Divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake until the tops are golden brown, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, 15 to 20 minutes. Transfer the muffins to a wire rack to cool completely.
5While the muffins cool, prepare the glaze: In a small bowl, whisk the powdered sugar, vanilla, and 1 teaspoon of milk until smooth. If the glaze is too thick to drizzle, add the remaining milk, ½ teaspoon at a time, until it reaches a fluid consistency. Drizzle the glaze over the cooled muffins and let sit until set, 5 to 10 minutes.
Adam and Joanne's Tips
- Store muffins in an airtight container on the counter for up to 3 days, or individually wrap and freeze for up to 3 months.
- Batter consistency: The thickness of the batter depends heavily on the type of yogurt used. If the mixture appears too dense, stir in a splash of milk. If you are using Greek yogurt, expect to add at least ¼ cup of milk to reach a thick but scoopable consistency.
- Frozen strawberries may be substituted for fresh. Thaw them completely and pat dry before dicing and folding into the batter.
- The nutrition facts provided below are estimates.
What does one do when they have mixed berry yogurt to use up? Look for a recipe like this! Better yet, followed this recipe to make amazing GLUTEN FREE muffins for my daughters and friends with celiac.
With the exception of using KA 1:1 GF flour and no fresh strawberries, less sugar and a pinch of vanilla, kept the measurments the same.
For my second batch I added choc chips to a few!
This recipe is clearly a keeper! Thank you for sharing!
Did a half of this recipe for a midweek snack with my 2 year old, big mistake ,
We should have done the lot because it was all gone immediately. Great fun, easy to follow, can easily swap fruits should you wish to. Used up some leftover yoghurts so win win all around. Saved to favourites. Thank you, just what my sweet tooth was craving. Tip if you’re using airfryer with baking option like me, temp goes up to 200C and bake for just over 15mins in some big silicone muffin cases.
Beautiful muffins. Super easy to make with simple ingredients and delicious berry flavour. I made 7 large muffins.
These muffins were really yummy. I made the recipe just like it said and it turned out great.
OMG I loved it so much. me and my grandmother made them and it was super delicious and really easy to make this made my day 🙂
It was soooo delicious. Taste exactly the same even on the next day.
Thanks for the recipe! Just made these and they turned out delicious! Loved the tender crisp edges! Hoping they will freeze well. Some substitutions based on ingredient availability: subbed 3/4 almond flour for 3/4 cup flour and added an egg white; subbed 1/3 c frozen mixed berries for 1 c fresh strawberries. I also followed the earlier comment that reducing sugar to 1/2 cup worked out for them. It worked for me, too.
Delicious muffins!! I used 1.3 cups of quark and added 1/2 cup of coconut. I didn’t have unsalted butter so used salted but didn’t add the extra salt. It made 12 good sized muffins. Two big thumbs up from my kids!! Will be making again for sure.
I make these muffins all the time, most of the time I don’t add the fresh strawberries and they are still delicious. My family request them all the time. It’s such a great recipe
These were nice 🙂 Only made 9 larger muffins though. Only had half the required amount of strawberries. Used wild-berry drinking yogurt, and 2/3 of the sugar. Didn’t have butter, so I used a mix of coconut oil and sunflower oil. Turned out sweet and moist. Didn’t need any glaze. Think I will add frozen blueberries and almonds next time 🙂 Baked in muffin tray on 200 Celsius Hot Air oven for 20 min.
Mine just went in the oven with blueberries added, I’m a sugar head so I did add more sugar to the recipe but I’ll let you know 🤙
I agree, these deserve a 5 star! I didn’t make the glaze, but I added a few chocolate chips to the top of each muffin, and I used an apple-oats yogurt. This recipe is so versatile! They taste AHHH-MAZING!
Very GOOD! I added almonds and almond extract.Moist and delicious.
This was my first time making muffins ever (peach yoplàit, and fresh peaches) turned out great! Thanks!
Love the recipe!
It is just about becoming one of my favourite recipes.
Baked these lovely muffins 2 times already and my family fell in love with them the first time round. Both times I used strawberry yogurt but did not add in any strawberries and yet the muffins still turn out great!
They were YUMMY, fluffy and moist!
Thank you for this delicious recipe 🙂
Hi Joanne &Adam,
Let me thank u lot for these recipes.I tried baking once to twice but it was out of control.but now thanks to your recipes ,am able to start baking again.My husband’ s enjoying and loving it a lot.
As a new learner ,I have 2questions.
1. What is the exact measurement cup you are using?
Mine show 160gm and another 240 ml.I need exact measurements of both wet and dry ingredients cup.
2. In making blueberry muffins ,u never used yogurt or baking soda .yet, they tend be soft and moist.what is the reason in adding these two or either one in some of recipes.
Thank u!!!
Hi there, The yogurt adds a different flavor to the strawberry muffins verses the blueberry muffins which just have oil and eggs. In our newer recipes we provide grams/ml as well as American cups. Since this is an older recipe, we did not include them. Sorry about that!
Love this recipe and it makes a great muffin base!
The yogurt keeps them moist and you can add in anything, I’ve made chocolate chip and raspberry now too.
I’ve started making this recipe once a week for play dates and my two year old can help me!
The trick is definitely not over mixing and I find its less lumpy if you mix the melted butter after it cools (melt it first), then add to yogurt and stir, then egg.
I also add a dash of almond extract sometimes or vanilla. Really a great recipe, and I’ve made alt of muffins in my life. 🙂 thanks!!
Five stars!
Hi Alison, so glad you enjoy the recipe. Thanks for your tips!
These are great muffins for such a simple recipe! I used plain (whole fat) yogurt, doubled the cinnamon and added about a tsp of vanilla and a handful of sliced almonds. I don’t like my muffins too sweet so I’m happy I used the plain yogurt. I also didn’t add the glaze. Thank you for the recipe!
Just made these and they are quick,easy and delicious! I did not add the fresh strawberries. I added craisins to some and made but didnt use the glaze. I made a tray of minis and my 2yr old and 11mo old ate more than 1/2 off it. I am going to make another batch using blueberry yogurt. Thank you for the great recipe!
Love all your changes to the recipe. So glad you enjoyed it.
Just made these strawberry muffins today, however I used wheat flour (instead of white flour), agave nectar (instead of sugar), and Smart Balance butter (I used less salt), and Strawberry Greek Yogurt 100 calories (to add some protein). It turned out wonderful! I’m trying to make things a little healthier or as healthy as I can. Will definitely make these again.
I just doubled the recipe and it made 27 large muffins. They are so moist and tasty! I cut a third of the sugar and they are still quite sweet. My teenagers loved them as did my GoldenDoodle who managed to nab one. 🙂
These muffins were delicious! I added a bit more than a cup of strawberries and they were great.
I made these this morning, I had been looking for a good strawberry muffin recipe and this is it. Fluffy and moist. I had like that this recipe used butter and not oil. I didnt change anything in the recipe. Totally putting this in my recipe box.
Last question Joanne, just found out that I run out of baking powder. No time to go to the store. Would it taste different if i bake without the baking powder? if it will, what is the best substitute for baking powder?
sorry if i have a lot of questions. thanks in advance.
Hi I was wondering if anyone has tried making this without fresh fruits and if it still turned out good??
Another concern is, I’ll be using strawberry greek yogurt would that work as well or will it be different and if i have to make any adjustments to the recipe?? hope someone could help me out I’m still learning to bake and would like to make this muffins tonight 🙂 Thanks so much.
Hi Amor, You can use frozen fruit for this — keep the fruit frozen then add as you would for the fresh strawberries. Greek yogurt should also work just fine.
I made these tonight and have to say they are the best muffins I have ever made! I only had strawberry cheesecake yogurt and had to make it work. I also added some pecans for a little crunch. BEST MUFFINS EVER!!! Thank you for sharing!
Thank you!!
I adore these muffins! 🙂 my most favorite muffin ever! They have such a unique flavor; cinnamon and strawberries, who woulda guessed? I have made at least 4 batches and plan to make a million more in the future. THANK YOU JOANNE AND ADAM!!!!
I’ve just made these muffins and they are in the oven as I speak. Can’t wait to try one. For all of us in Ireland can you also put the oven temperatures in celsius also on your recipies.
Hi
I made this into a bread instead of muffins it turned out awesome I dont add any extra fruit or do I put on the glaze and it doesnt last a day in my house I have made this twice now and it is in my fav file Thank you so much for sharing this recipe
Any thoughts on making these with flavored yogurt but no fresh fruit? I have lots of blackberry yogurt in the house but don’t have fresh fruit to add to the mix. I’m thinking it will work but wasn’t sure if you had tried it yet…
Without fresh fruit should work just fine. You will have to let us know how they turn out.
Ive made these twice now. Very good!!!
These are AMAZING muffins – so light and have a lovely texture no matter what you do to them! I loved the flavour and have tried modifying the recipe using different kinds of fruit/yogurt. The glaze is beautiful, but they are really sweet without it, so I usually leave it off.
Delicious! They never make it to the next day in the fridge! Thanks for sharing.
Hi!! Can we do these with blueberry yogurt and blueberries??
I just made them! Super easy and delicious!!!
Yep — that would be delish!
I had never made muffins with yogurt before I tried these. In fact, I have never really enjoyed baking…but have recently turned a new leaf, and find I can’t get enough of it! Anyways, these are so fantastically delicious, I can not only not stop eating them, I can’t stop singing their praises to everyone I know! I love, love, LOVE them! I was out of strawberries when I made them, but I had cherries, so I subbed those in. Y.U.M. The cherries and strawberry yogurt are a lovely combination, but I can’t wait to try the recipe as written. The texture is perfection! I can’t thank you enough for this recipe, and everyone I have shared these muffins with thanks you too. I will be making these again and again and again….
Why do you need the butter? It’s quite significant with 6 Tbsp, but is there a healthier alternative?
Hi Sue, the butter helps with a great texture. The muffins are tender and moist. We have not tried reducing the fat content in this, but will take a look next time. It should work to increase the yogurt a little and reduce 1 or 2 tablespoons of butter, but we really need to test that before being certain.
Could I use plain yogurt with the fresh berries?
Yep! Plain yogurt would be great!