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These whole wheat strawberry yogurt muffins are lightly sweet, packed with ripe strawberries, and moist with a pack of protein from Greek yogurt.

For forever I couldn’t never understand why you’d bake with actual strawberries outside of using jam.

In fact, strawberries are a little different than other berries in that they have a lot more moisture for their size. This can result in soupy bits of strawberries floating in your cake or muffins.

But there’s a secret trick in this whole wheat strawberry yogurt muffin recipe! It’ll keep your strawberries from getting too wet as they bake leaving you with perfectly moist muffins.

You’ll love too that they have a fraction of the sweetness of most muffin recipes. My recipe has just enough to balance the tartness of the berries and add the right texture to the muffins. No sugar crashes here!

So wash some strawberries, and let’s get to it.

Affiliate disclosure

Whole wheat strawberry yogurt muffins

Strawberry Muffin Ingredients

Flour: 50/50 whole wheat pastry flour (mill your own from soft wheat berries) and all-purpose or only all-purpose. The soft wheat will add a little bit of denseness, but without heaviness. This is NOT a bran muffin!
Sugar: Just a tidge for flavor, texture, moisture
Baking powder: for leavening.
Baking soda: for leavening in a batter with an acid (in this case, the yogurt).
Nutmeg: freshly grated for flavor.
Salt: for flavor.
Greek yogurt: for moist texture, added protein, tenderness.
Eggs: to bind all the things together, added protein, texture
Butter: for flavor, tenderness, texture
Vanilla: paste or extract for flavor. You can use almond extract instead for a different flavor.
Strawberries: the main star of this recipe! Cut them in chunks, then decorate the tops with thin slices.
Optional toppings: sliced almonds or homemade streusel (I literally keep a bag of homemade streusel in my freezer at all times for morning breads and pastries just like this one!).

Make better strawberry muffins with these tricks

Dry your strawberries: this is critical. Once you’ve cut up the strawberries into chunks, blot them lightly on a couple paper towels. This will absorb any extra strawberry juice that will make the muffins soggy and potentially make the strawberries go mushy on the inside as they bake.
Toss the strawberries in the dry ingredients: Any loose moisture on the strawberries will get absorbed into the flour, making sure that the strawberries don’t go straight to the bottom of the batter as they bake. You’ll probably have a few stubborn pieces hanging out on the bottom, but this will help distribute the strawberries better.
Skip the papers, brush with butter: I’ve given up on cupcake papers for muffins. They stick so so much and it’s an unpleasant experience eating them. You get a better texture on the bottom of the muffins if you brush the muffin tin with butter anyhow.
Just mix your batter until the flour disappears: scrape down and around the bottom of the bowl with your baking spatula, looking for any stray flour. When you see no more flour, stop mixing to keep the muffins light and not over-mixed.

Strawberry Yogurt Muffins

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Author: Elizabeth Farr
Total Time: 35 minutes
Yield: 12

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Description

Rich Greek yogurt filled morning muffins with just the right amount of sweetness, studded with bright strawberries. These are perfect for any day you want to treat someone to a special breakfast.

Ingredients

Scale

1 tablespoon butter, melted for brushing tins

Muffin batter

8 oz. strawberries (227 g)
1 cups all-purpose flour (see note), (130 grams)
1 cup whole wheat pastry flour (see note), (130 grams)
1/4 cup granulated sugar (50 grams)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1 cup Greek yogurt (227 grams)
2 large eggs
2 tablespoons melted butter (28 grams)
1 tsp vanilla paste, vanilla extract, or almond extract

Toppings (optional)

1 cup streusel, (optional, see note)
1 cup flaked almonds (optional)

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Instructions

Preheat the oven to 400 F (205 C).
Brush a 12 cavity muffin pan with the 1 tablespoon of melted butter.
Wash your strawberries, then cut out the stem end (hulling the berries).
From here, cut 3-4 strawberries into thin slices. Set these aside for the tops of the muffins.
Cut the remaining strawberries into 1/2″ chunks, then set on paper towels to absorb extra strawberry juice (this can make the muffins soggy).
Whisk the flour, sugar, baking powder, baking soda and nutmeg in a bowl.
In another bowl, mix the yogurt, eggs, the remaining 2 tablespoons of melted butter and the vanilla.
Add the strawberry chunks into the dry ingredients, then toss the strawberries with the flour so that they’re well covered with flour.
Make a well in the dry ingredients and pour in the egg/yogurt mixture, then stir everything together until the flour is just moistened. Be sure to scrape down to the bottom of the bowl as there’s usually flour hanging out that you missed!
Spoon batter into the prepared muffin cups, then top with 2-3 of the sliced strawberries.
Optionally, you can top the muffins with a little streusel (recipe here) or sliced almonds.
Bake the muffins for 20 minutes until a toothpick inserted into the center comes out clean or the middle of a muffin springs back when you touch it.
Let the muffins cool in the pan for 5 minutes, then pop them out onto a wire rack to finish cooling.

Notes

If you don’t have whole wheat pastry flour on hand, use 2 cups of all-purpose flour, which works equally well.
You can mill your own soft wheat berries (use 130 grams) for the whole wheat pastry flour.
These muffins are excellent on their own, but if you want to guild the lily, sprinkle a little bit of homemade streusel on top before baking. I keep a bag in the freezer at all times for just such occasions.
Make it dairy free: by swapping out Greek yogurt and butter with Coconut Milk yogurt and melted coconut oil.

Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 20 minutes
Category: Morning breads
Cuisine: American