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strawberry yogurt muffins on plate with strawberries

Strawberry Yogurt Muffins

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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)

Instructions

 
  1. Preheat the oven to 400 F (205 C).
  2. Brush a 12 cavity muffin pan with the 1 tablespoon of melted butter.
  3. Wash your strawberries, then cut out the stem end (hulling the berries).
  4. From here, cut 3-4 strawberries into thin slices. Set these aside for the tops of the muffins.
  5. Cut the remaining strawberries into 1/2″ chunks, then set on paper towels to absorb extra strawberry juice (this can make the muffins soggy).
  6. Whisk the flour, sugar, baking powder, baking soda and nutmeg in a bowl.
  7. In another bowl, mix the yogurt, eggs, the remaining 2 tablespoons of melted butter and the vanilla.
  8. Add the strawberry chunks into the dry ingredients, then toss the strawberries with the flour so that they’re well covered with flour.
  9. 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!
  10. Spoon batter into the prepared muffin cups, then top with 2-3 of the sliced strawberries.
  11. Optionally, you can top the muffins with a little streusel (recipe here) or sliced almonds.
  12. 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.
  13. 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

Nutrition

  • Serving Size: 1 muffin
  • Calories: 131
  • Sugar: 6
  • Sodium: 139
  • Fat: 2
  • Saturated Fat: .93
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 34

Find it online: https://bakingwithtradition.com/whole-wheat-strawberry-yogurt-muffins/