Yield: 8 muffins (or 12 smaller muffins)
These tasty yoghurt muffins are loaded with fresh strawberries. They are one of the best muffins I’ve made – super moist, fluffy, pillowy, and heavenly! A real treat for all strawberry and muffin lovers out there!
Ingredients
1 large egg
2/3 c. white sugar
1/2 c. vegetable oil
1 tsp vanilla
1 1/4 c. all-purpose flour
1/3 c. milk
1 tsp baking powder
1/2 c yoghurt (I used unsweetened, but any will work!)
1/4 tsp salt
About 1 tbsp white sugar for the top (optional)
1 c. strawberries, chopped about the size of blueberries (feel free to use frozen if desired)
How to make The Best Strawberry Yogurt Muffins
Step 1: Prepare the oven. Preheat it to 375 degrees F. Lightly grease a muffin tin and place eight muffin liners in the pan. Set aside.
Step 2: In a bowl, place the sugar, egg, oil, milk, and vanilla. Mix well until blended.
Step 3: Mix the flour with the baking powder and salt until well incorporated. Add this to the wet ingredients and mix well until just blended and the mixture is no longer lumpy. Next, add the yoghurt and stir well. Then, fold in the chopped strawberries. Set aside around half a cup of the strawberries for later.
Step 4: Into the prepared muffin tin, evenly distribute the batter. Fill the muffin tin to the top if making eight high crowded muffins. Or fill 12 if making shorter muffins. Sprinkle the reserved strawberries on top and lightly press. If desired, sprinkle the tops with 1 tbsp sugar.
Step 5: Place in the preheated oven and bake for about 25 minutes. Or bake 5 minutes, longer if using frozen berries. The muffins are done once a toothpick inserted in the center of a muffin comes out clean. If desired, you can make 3 to 4 giant muffins using a jumbo muffin tin and bake for about 40 minutes at 350 degrees F.
Step 6: Serve right away or place the muffins in a sealed container while still warm. This way the muffins stay moist.
Ingredients
- 1 large egg
- 2/3 c. white sugar
- 1/2 c. vegetable oil
- 1 tsp vanilla
- 1 1/4 c. all-purpose flour
- 1/3 c. milk
- 1 tsp baking powder
- 1/2 c yoghurt (I used unsweetened, but any will work!)
- 1/4 tsp salt
- About 1 tbsp white sugar for the top (optional)
- 1 c. strawberries, chopped about the size of blueberries (feel free to use frozen if desired)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Lightly grease a muffin tin and place eight muffin liners in the pan. Set aside.
Step 2: In a bowl, place the sugar, egg, oil, milk, and vanilla. Mix well until blended.
Step 3: Mix the flour with the baking powder and salt until well incorporated. Add this to the wet ingredients and mix well until just blended and the mixture is no longer lumpy. Next, add the yoghurt and stir well. Then, fold in the chopped strawberries. Set aside around half a cup of the strawberries for later.
Step 4: Into the prepared muffin tin, evenly distribute the batter. Fill the muffin tin to the top if making eight high crowded muffins. Or fill 12 if making shorter muffins. Sprinkle the reserved strawberries on top and lightly press. If desired, sprinkle the tops with 1 tbsp sugar.
Step 5: Place in the preheated oven and bake for about 25 minutes. Or bake 5 minutes, longer if using frozen berries. The muffins are done once a toothpick inserted in the center of a muffin comes out clean. If desired, you can make 3 to 4 giant muffins using a jumbo muffin tin and bake for about 40 minutes at 350 degrees F.
Step 6: Serve right away or place the muffins in a sealed container while still warm. This way the muffins stay moist.
