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!

3 starwberry greek yogurt muffins on a plate with 3 fresh strawberries.

Why I love this recipe

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

Muffin ingredients:

Streusel ingredients:

ingredients in a bowl: oats, flour, and brown sugar

How to make these yogurt and strawberry muffins

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.

whisk in a bowl mixing the wet ingredients

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.

sprinkling streusel on top of each unbaked muffin.

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.

muffin tin of 12 baked strawberry and yogurt muffins.

Or – just eat one right away, while it’s still warm. Yum!

Expert Tips/FAQ

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. 😀

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📖 Recipe

3 starwberry muffins on a white plate with a bowl of strawberries behind.

5 from 51 votes

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