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A muffin resting on a plate. The plate is surrounded by other muffins.
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4.89 from 9 votes

Strawberry Yogurt Muffins

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakast, Muffin
Cuisine: American
Keyword: strawberry yogurt muffins
Servings: 12
Calories: 172kcal

Equipment

Ingredients

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.
    Whole wheat pastry flour, baking powder, baking soda, sea salt and cinnamon in a bowl.
  • In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
    2 eggs, greek yogurt, oil, maple syrup, almond milk and vanilla extract in a bowl.
  • 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.
    Wet ingredients combined with dry ingredients.
  • 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.
    Strawberries folded into the muffin batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    Twelve strawberry yogurt muffins wrapped in silicone liners in a muffin tin.
  • 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

Serving: 1muffin | Calories: 172kcal | Carbohydrates: 23.7g | Protein: 4.4g | Fat: 6.6g | Saturated Fat: 4.8g | Cholesterol: 33mg | Sodium: 128mg | Potassium: 105mg | Fiber: 2.1g | Sugar: 9.2g