Strawberry Muffins with Greek Yogurt
These muffins are a delicious way to enjoy strawberries - either fresh or frozen!
Servings: 12
Calories: 300kcal
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
For mini muffins: spray the mini muffin pan with non-stick spray. Batter will make 32-36 mini muffins. Bake time: 16-18 minutes at 375F.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 207mg | Potassium: 136mg | Fiber: 1g | Sugar: 19g | Vitamin A: 42IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.