Last Updated on August 4, 2022 by Kathryn Donangelo
These fresh Strawberry Muffins are extremely moist, fluffy, and packed with fresh strawberries. Made with Greek yogurt that makes these muffins extra tender and adds a protein boost. Topped with a simple light glaze.
This Strawberry Muffin Recipe is super quick, simple, and easy to make. They are perfect for summer, or anytime you have fresh strawberries that you don’t know what to do with!
These Strawberry Muffins are a little different than your typical muffins…
Made with Greek yogurt, so they are extra soft, fluffy, and delicious. I made these banana muffins with Greek yogurt and I just had to make another version because they were too good.
You can enjoy these muffins for breakfast, brunch, they make a yummy snack, and they are sweet enough to be dessert.
Strawberries: fresh is best, but you can also use frozen strawberries. Just be sure to remove as much moisture as possible by draining thawed strawberries.
Greek yogurt: a star ingredient in these Strawberry Yogurt Muffins! You can use either vanilla or strawberry-flavored Greek yogurt. The yogurt makes these muffins incredibly soft, moist, and adds protein too!
Oil: adds more moisture and richness. You can use a neutral oil such as vegetable or canola oil. Melted and cooled butter will also work.
Sugar: adds sweetness and helps make the muffins soft.
Flour: I use all-purpose flour but you can also use whole wheat if you wanted to make a healthier alternative. Another option is to use a 50/50 blend of both all-purpose and whole wheat flour.
HOW TO MAKE STRAWBERRY MUFFINS
PREPARE THE GLAZE. While the muffins are cooling, you can make the muffin glaze. Whisk together powdered sugar, vanilla extract, and milk until smooth. If the glaze seems too thick, add more milk. If it seems too thin, add more powdered sugar to reach desired consistency.
GLAZE & ENJOY. Once the muffins have cooled, drizzle the tops with glaze and let sit for a few more minutes so the glaze sets. Enjoy!
RECIPE TIPS & VARIATIONS
Sour cream may be substituted for Greek yogurt.
Instead of topping these muffins with a glaze, you can sprinkle the tops with coarse sparkling sugar instead.
Swap the strawberries for mixed berries such as Blueberries, raspberries, and blackberries to turn these into Berry Muffins. You can also use blueberries instead for Homemade Blueberry Muffins!
Add chopped bananas to the batter to make Strawberry Banana Muffins.
If you love chocolate, add a cup of chocolate chips to the batter for a chocolatey twist.
If you want these muffins to be bite-sized, add them to a mini muffin pan instead to make Strawberry Yogurt Mini Muffins. Be sure to reduce the baking time to 10-15 minutes since they won’t need as much time to bake.
THESE STRAWBERRY MUFFINS ARE
- Super soft, light, fluffy, and moist thanks to the Greek yogurt. They also have more protein than your average muffin.
- Perfect for brunches, school lunch boxes, potlucks, picnics, Mother’s Day, Easter, or anytime you’re craving muffins. Throw some sprinkles on top if you make these for a party or celebration!
- Easy for a grab-and-go breakfast. Make a batch earlier in the week so you always have them ready to go. Both adults and kids will be requesting these!
- The perfect balance of sweet and cozy.
LEFTOVERS & STORAGE
To Store: Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes.
To Freeze: Place muffins in an airtight container or large zip-lock bag and freeze for up to 3 months. To defrost your muffins, place them in the refrigerator to defrost overnight or on the counter for a few hours.
Make-Ahead: Muffins are perfect for making ahead because they freeze so well. Once muffins are baked, cool completely, then place the muffin pan in the freezer to flash freeze for at least an hour.
Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together. Make the muffin glaze when ready to eat.
OTHER MUFFIN RECIPES
- Glazed Lemon Poppy Seed Muffins
- Skinny Chocolate Banana Muffins
- Greek Yogurt Banana Nut Muffins
- Healthy Zucchini Muffins
- Almond Poppy Seed Muffins
- Banana Nut Muffins (Healthier Recipe)
CAN’T GET ENOUGH?
Strawberry Muffin Recipe
- 3/4 cup granulated sugar
- 1 cup strawberry or vanilla Greek yogurt
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/3 cup canola or vegetable oil
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries chopped
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- Preheat oven to 350 degrees F. Line a muffin pan with liners or generously grease with cooking spray.
- In a medium mixing bowl, whisk together the sugar, yogurt, egg, oil, and vanilla extract until combined.
- In a large bowl combine the flour, baking powder, baking soda, and salt until combined.
- Pour the wet mixture into the dry mixture and mix together- the batter may be a little lumpy and that's ok
- Fold in the chopped strawberries until combined but be sure not to overmix.
- Spoon the batter into the prepared muffin pan, each muffin hole should be 3/4 full. Bake for 22-24 minutes or until a toothpick inserted comes out clean. Let the muffins cool for a few minutes before transferring them to a cooling rack.
- While the muffins are cooling, you can make the muffin glaze. Whisk together powdered sugar, vanilla extract, and milk until smooth. If the glaze seems too thick, add more milk. If it seems too thin, add more powdered sugar to reach desired consistency.
- Once the muffins have cooled, drizzle the tops with glaze and let sit for a few more minutes so the glaze sets. Enjoy!
- To Store: Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days.
- To Freeze: Place muffins in an airtight container or large zip-lock bag and freeze for up to 3 months.
- Make-Ahead: Once muffins are baked, cool completely, then place the muffin pan in the freezer to flash freeze for at least an hour. Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together. Make the muffin glaze when ready to eat.
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