Strawberry Yogurt Muffins
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Last updated on Apr 04, 2025
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These strawberry yogurt muffins are made with Greek yogurt, naturally sweetened with maple syrup and studded with fresh strawberries. They’re super moist and fluffy and absolutely delicious.
Earlier this year I shared these blueberry yogurt muffins and they quickly became an EBF fan fave, so I thought it would be fun to create a strawberry version. I’m excited because one of my favorite early summer activities is to go strawberry picking and these muffins are the perfect treat to make after picking loads of ripe berries.
Why You’ll Love This Recipe
- These muffins are packed with added protein thanks to Greek yogurt.
- They’re made with simple ingredients you likely already have in your kitchen.
- They’re super kid-friendly and perfect for breakfast, as a snack or even dessert.
Health Benefits of Strawberries
Strawberries pack quite a health punch! They are low calorie, taste delicious and are a great source of an abundance of vitamins, minerals and plant compounds. (source)
- vitamins – strawberries are an excellent source of vitamin C and also contain a decent amount of vitamin B9 (aka folate). You’ll also find vitamins B6, K and E.
- manganese – strawberries are also a great source of manganese, which is an essential mineral needed for normal amino acid, protein, lipid, and carbohydrate metabolism.
- potassium – a mineral, potassium is especially important in regulating blood pressure.
- minerals – you’ll also find trace amounts of iron, copper, magnesium and phosphorus in strawberries.
- fiber – fiber makes up about 26% of the carbohydrate content of a strawberry. Fiber is important to your gut and digestive health!
- antioxidants – strawberries are chock full of these beneficial plant compounds! Not only do they provide the bright red color for strawberries, but they are also known for an abundance of health benefits for your organs.
Ingredients Needed
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- baking powder and baking soda – to help the muffins rise.
- sea salt – to bring all the flavors together.
- cinnamon – a nice warming spice for these muffins.
- eggs – helps bind the ingredients together and provide structure for the muffins.
- Greek yogurt – Greek yogurt keeps these muffins moist without a ton of added oil. I recommend using plain whole milk (full fat) Greek yogurt for the best results.
- coconut oil – helps keep these muffins super moist and fluffy. Any neutral oil or even butter will work as a substitute.
- maple syrup – I love using maple syrup as the natural sweetener in these muffins, but I bet honey or even monk fruit maple syrup would work fine as a substitute.
- unsweetened almond milk – I used unsweetened vanilla almond milk, but any type of milk will work, including cow’s milk.
- vanilla extract – a flavor enhancer.
- strawberries – the star of the show! I recommend using fresh, not frozen strawberries.
How to Make Strawberry Muffins
Step 1: Start by combining the dry ingredients. In a large bowl, mix the baking powder, baking soda, salt and cinnamon.
Step 2: In a medium mixing bowl, whisk the eggs, yogurt, oil, maple syrup, almond milk and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Make sure you don’t over-mix or the muffins will be too dense after baking.
Step 3: Line a muffin tin with paper or silicone muffin liners. Place 1 Tablespoon of the batter at the bottom of each muffin liner. Fold in the berries to the rest of the batter and then divide batter evenly into muffin tin.
Step 4: Bake at 400ºF for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
pro tip! Make sure to blot your strawberries with a paper towel before mixing them into the batter to help prevent the muffins from getting soggy.
Tips For Success
- It’s super important to make sure you’re using room temperature milk, eggs, maple syrup and yogurt! If any of these ingredients are cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp.
- Make sure to dry your strawberries well after rinsing and blot the diced strawberries with a paper towel before mixing them into the batter. This will help prevent the muffins from getting too wet or soggy.
- Don’t forget to add 1 Tablespoon of batter to the bottom of the liners before mixing in the strawberries. This prevents the strawberries from sinking to the bottom, which can cause sogginess and the muffins to stick to paper liners.
- When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise, your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the strawberries.
- I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking.
- Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out.
- If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick.
Frequently Asked Questions
Yes! All-purpose flour will work just fine in place of whole wheat pastry flour.
I haven’t tested a gluten-free version of these muffins, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the whole wheat pastry flour. My favorite brand is Bob’s Red Mill gluten-free 1:1 all-purpose flour.
I haven’t tried it, but I would imagine using a non-dairy Greek-style yogurt or really any vegan yogurt would work just fine as a substitute for the Greek yogurt.
I haven’t tested an egg-free version of these muffins, but let me know if you decide to experiment in the comments below! I would imagine using two flax eggs or chia eggs in place of the regular eggs would work just fine.
For the best results, I recommend using fresh strawberries. I haven’t tested these muffins with frozen strawberries and I have a feeling they’ll add too much extra moisture to the muffins.
Totally! Feel free to make this recipe your own and customize the mix-ins. I also have these blueberry yogurt muffins you could make instead, which is the same recipe just with blueberries instead.
I highly recommend using silicone muffin liners or parchment baking cups for the best results and to avoid the muffins from sticking too much. I also recommend spraying your liners with a little cooking spray. Also, make sure to let your muffins cool completely before trying to remove the liners otherwise they could stick. If you want, you can pop the muffins in the fridge to cool for an hour or so before removing the liners.
I recommend using plain whole-milk Greek yogurt for this recipe. It’s what keeps these muffins moist, helps them rise and adds protein. My go-to yogurt brands are Fage 5% plain Greek yogurt and Siggi’s plain whole milk yogurt. 2% Greek yogurt will also work, but I don’t recommend using non-fat Greek yogurt as it won’t add as much moisture to the muffins and it sometimes has fillers which could change the consistency.
How to Store Leftovers
After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To thaw, place muffins in the fridge overnight, at room temperature or gently defrost in the microwave.
More Strawberry Recipes to Try
- Strawberry Banana Baked Oatmeal
- Easy Strawberry Cake
- Roasted Strawberry Cottage Cheese Bowl
- Strawberry Banana Smoothie
- Strawberry Overnight Oats
- Easy Strawberry Chia Jam
- Strawberry Salad
- Strawberry Quinoa Parfait
Popular Muffin Recipes
- Chocolate Chip Yogurt Muffins
- Almond Flour Muffins
- Vegan Blueberry Muffins
- Healthy Chocolate Muffins
- Apple Yogurt Muffins
- Healthy Banana Muffins
Be sure to check out all of my strawberry recipes as well as the full collection of muffin recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Strawberry Yogurt Muffins
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 large eggs, at room temperature
- 1 cup plain whole milk Greek yogurt, at room temperature
- ¼ cup coconut oil, melted
- ½ cup maple syrup, at room temperature
- ¼ cup unsweetened almond milk, at room temperature
- 1 teaspoon vanilla extract
- 1 heaping cup fresh strawberries, diced, plus more for topping (dried with a paper towel)
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It’s okay if there are a few streaks of flour left.
- Add 1 Tablespoon of the batter to the bottom of the muffin liners. Fold in strawberries to the rest of the batter then evenly divide the rest of batter into muffin tins. Top muffins with additional strawberries.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine!
- Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
- Almond milk: Any dairy-free or dairy milk will work in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made these today. Delicious! perfect amount of sweet.
WOO! I am so glad you are loving these muffins, Karen! Thanks so much for sharing your review + star rating, I appreciate it!