Strawberry Yogurt Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
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 Muffins
1 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 Glaze
⅓ 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.