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.
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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
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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.
RHN
The topping was strange. That mixture didn’t bake well. Really not a streusel without maybe butter. Glad I only put this on three before I realized it was not going to work.
Sula
Interesting that it didn't work for you - thanks for letting me know!
Shannon
Delicious! How should they be stored?
Sula
If you place them in an airtight container (fully cool first) they should be fine at room temperature for 1-2 days. Any longer, I'd refrigerate and then give them a few seconds in the microwave to warm up before eating. Enjoy!
nancy
these muffins are so soft and moist. the flavours are really lovely
Sula
Thank you!
Cindy Mom the Lunch Lady
We just picked some fresh strawberries from the farm and this is the first thing I will be making with them. Your muffins look out of this world good!
Sula
How lovely to be able to pick your own strawberries! Enjoy!
Natalie
My kids loved baking these delicious strawberry muffins with me. Thank you for a lovely recipe!
Sula
I'm so glad you and your kids enjoyed them!
Giangi Townsend
They are as delicious as they look. So easy to prepare and even easier to enjoy.
Thank you for sharing.
Sula
So glad you enjoyed them!
Katie
perfect strawberry muffins! Super moist and delicious!
Sula
They are a delightful way to start the day!
Shilpa
Perfect taste and texture. We loved it!
Sula
Wonderful, thank you for the kind review!
Amy
Love these for breakfast! They are a favorite in our house!
Sula
They're always popular in my house too!
Mallory
These were sooo good! Definitely making again soon!
Sula
Thank you for your comment and review!
Linda
I love baked goods with greek yogurt. Aaannd, since I went overboard buying strawberries at the farmer's market, I tried your recipe! So, so good! Can't wait to overbuy strawberries again. 😉
Sula
LOL too many strawberries is a nice problem to have!
Shelby
Easy to make and the greek yogurts adds a nice mini protein hit!
Sula
Yes I love sneaking a little bit of healthy into a muffin! Win-win!