Strawberry season is coming soon, and it always puts me in the mood to try new ways to enjoy these delicious berries.
It took a couple tries, but I am happy with the result: Strawberry and Greek yogurt muffins. A delicious muffin, with a sweet and tender crumb punctuated with the moist and delightful burst of strawberry sweetness.
I top my muffins with streusel, because … well … streusel! But if that's not your thing you can always leave it out.
I've also made these as regular and mini size muffins and include directions for each option. The mini muffins are such fun bite sized treats!
Why I Love These Greek Yogurt Muffins
Nothing beats a good homemade muffin, fresh from the oven. They are sweet, warm, and delicious. I love the tender centers and the sweet crispy edges.
This recipe works with either fresh or frozen strawberries, so you can enjoy them any time of the year!
And did I mention streusel? A sweet mix of oats, flour, and brown sugar. The perfect topping for these muffins!
Ingredients For Greek Yogurt Muffins
- Flour
- Eggs
- Sugar
- Canola oil
- Greek yogurt
- Baking powder
- Baking soda
- Salt
- Strawberries
- Vanilla
For The Streusel
- Flour
- Oats
- Brown sugar
How to Make Muffins With Yogurt
Aside from measuring ingredients and lining the muffin pan, the only real prep needed is for the strawberries. You need about 1½ cups chopped, either fresh or frozen. If using frozen, give them a chance to thaw. I also prefer to drain off any excess liquid from those thawed berries. Set the berries aside while you mix the batter.
- First, combine the dry ingredients in a medium to large mixing bowl.
- Then, in a separate bowl, lightly beat the eggs and add the other wet ingredients: Greek yogurt, oil, and vanilla. I like to use a whisk for this step to get the Greek yogurt to fully mix in with the eggs.
- Now, add the wet mixture to the dry and mix just enough to blend.
- Fold in the strawberries. Overmixing will make your batter "tough", so to ensure a nice tender muffin be sure to mix just enough to evenly incorporate the strawberries into the batter.
- Transfer the batter into 12 muffin cups. I use paper liners to make them easy to remove. If you want to make mini muffins, the batter will be enough for 32-36.
- In a small bowl, mix the streusel ingredients: flour, brown sugar, and oats. Sprinkle a little of the streusel into each of the muffin cups.
- Optional: melt a tablespoon of butter and drizzle a little onto each muffin. This will make the streusel a little less dry.
- Now, bake the muffins. Full size muffins will need 30 to 35 minutes at 375F. For mini muffins, bake 16-18 minutes.
- Allow the muffins to cool 5 minutes in the pan, then remove and let them finish cooling on a wire rack.
Or - just eat one right away, while it's still warm. Yum!
For Mini Muffins:
This batter will make about 32-36 mini muffins, and a standard mini muffin pan holds 24 so you'll either need a second pan or save some of the batter for a second bake cycle.
I like to line the wells with paper liners, but you can grease them instead to prevent sticking.
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Fill the wells about ¾ full and bake for 16-18 minutes. Watch the time carefully, as smaller muffins have little room for error! They're done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tips For Making Greek Yogurt Muffins
- Fresh strawberries are delicious in these muffins, but if that's not an option frozen works too. Chop the berries while they are still frozen, then let them thaw. Excess liquid will accumulate in the bottom of the bowl. I do not add this to the batter.
- If you want your streusel to be a little less "crumbly", add a little butter. You can add the butter to the streusel mix in the bowl or melt it and drizzle over the unbaked muffins as I described above. I actually like the streusel either way, so I tend to skip the extra step of the butter. A little streusel mess doesn't bother me. 😀
Variations of Greek Yogurt Muffins
- Make mixed berry muffins by swapping out half the strawberries for raspberries and blueberries.
- Add some lemon zest to add a bright citrus flavor to these muffins.
- Fold in some chopped walnuts or pecans for a nutty flavor.
- A handful of white chocolate chips will add an unexpected burst of sweetness to these muffins!
Storing Muffins With Yogurt
Cool the muffins completely, then place in an airtight container. Lining the container with a paper towel will help absorb any excess moisture.
The muffins will keep for up to 2 days at room temperature, or up to 5 days refrigerated.
For longer storage, freeze and store for up to 3 months.
More Delicious Recipes to Try
Nothing beats a strawberry muffin, and here's another version to try: strawberry muffins with cream cheese. Yum!
If you like lemony flavors, check out my Matcha Green Tea Muffins.
If you're short on time and/or some ingredients, you can make pancake mix muffins for a fast and delicious breakfast treat!
How about some sweet breads in loaf form? Air Fryer Banana Bread makes an old favorite in a new way, and Cranberry Eggnog Bread is one you'll want to make for your holiday baking trays!
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Strawberry Greek Yogurt Muffins
Ingredients
- 2 cups flour all-purpose
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Greek yogurt 2% or higher fat, vanilla or plain
- ⅔ cup canola oil
- 2 eggs large
- 2 tablespoons vanilla extract
- 1 ½ cups chopped strawberries fresh or frozen
Streusel:
- ¼ cup oats
- ¼ cup brown sugar
- ¼ cup flour
Instructions
- Line a muffin tin with paper liners. Preheat oven to 375F.
- Mix all dry ingredients together in a medium to large mixing bowl.2 cups flour, ¾ cup sugar, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda
- Lightly beat the eggs and add in the Greek yogurt, oil, and vanilla. Mix until well blended.1 cup Greek yogurt, ⅔ cup canola oil, 2 eggs, 2 tablespoons vanilla extract
- Add wet mixture to the dry and mix just enough to blend.
- Fold in the chopped strawberries. Do not overmix to ensure a tender muffin.1 ½ cups chopped strawberries
- Divide the batter among 12 muffin cups.
- In a small bowl, combine streusel ingredients. Spoon on top of the muffin batter in each cup.¼ cup oats, ¼ cup brown sugar, ¼ cup flour
- Bake in the preheated oven for 30 to 35 minutes.
- Cool 5 minutes in pan, then remove muffins to cool completely.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
RJ
Is the vanilla amount a typo? 2 tablespoons, or 2 teaspoons?
Sula
No it really is 2 tablespoons 🙂
Feel free to use less if you'd rather.
Jenna
Made these last week and they were delicious! Didn’t have oats to make the topping but they’re super tasty without it! I used frozen strawberries and softened them in the microwave before chopping. I’m going to try this recipe with blueberries this week. Thank you!
Sula
Delicious! You're so welcome, and thank you for the kind review!
Dawn
I had some strawberries to use up today and have had this recipe saved for a while, so I finally tried it and holy cow! These muffins are SO delicious. I used nonfat Greek yogurt because it’s what I had on hand and subbed applesauce for the oil. I also used GF flour as I have a kiddo with celiac. These will now be in our regular rotation for easy homemade breakfast options before school. Thank you!
Sula
I'm so glad you love them and thank you for sharing your substitutions!
Riley
Great recipe that is very forgiving! I didn't want to make a trip out to the grocery store for missing ingredients, so I made some substitutions 1-1 ratio and the muffins turned out delicious. I used 1/2 cup brown sugar + 1/4 allulose; 1 cup regular whole milk plan yogurt + 1 tbps vinegar; and 1/2 cup brown butter + the rest coconut oil to make 2/3. I used frozen instead of fresh strawberries, and I didn't make streusel. Turned out wonderfully and not too sweet!
2 tablespoons vanilla extract
1 ½ cups chopped strawberrie
Sula
Sounds fabulous - thanks for sharing your tweaks!
Suzette
Wow! These muffins are not only incredibly delicious but also super easy to make! I’ll definitely be making them again. Thank you for sharing such a fantastic recipe!
Sula
Ah thank you Suzette for your kind review!