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Strawberry Yogurt Muffins

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4.41 from 20 votes

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.

If you love strawberries, try my Strawberry Nice Cream, Strawberry Chocolate Chip Oatmeal, and Strawberry Shortcake Smoothie!

PIN this Strawberry Muffin Recipe to try later!

Strawberry Yogurt Muffins on cooling rack with glazePin

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. 

strawberry muffins in muffin panPin

KEY INGREDIENTS

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 process shotsPin

HOW TO MAKE STRAWBERRY MUFFINS

COMBINE WET INGREDIENTS. In a medium mixing bowl, whisk together the sugar, yogurt, egg, oil, and vanilla extract until combined.
 
COMBINE DRY INGREDIENTS. In a large bowl combine the flour, baking powder, baking soda, and salt until combined.
 
MIX TOGETHER. Pour the wet mixture into the dry mixture and mix together- the batter may be a little lumpy and that’s ok.
 
ADD STRAWBERRIES. Fold in the chopped strawberries until combined but be sure not to overmix.
 
ADD TO MUFFIN PAN & BAKE. 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.

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!

pile of strawberry yogurt muffins with glaze on topPin

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.

strawberry on top of a glazed muffinPin

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.

bite mark of a strawberry muffinPin

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. 

side view of a glazed strawberry glazed muffinPin

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Strawberry Muffin Recipe

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.
4.41 from 20 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Strawberry Muffin, Strawberry Muffin Recipe, Strawberry Yogurt Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

Strawberry Muffins

  • 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

Muffin Glaze

  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  • 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!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Recipe Notes: 
  • 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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Recipe Rating




22 Comments

  1. Strawberry season is just getting started here and this looks like the perfect way to enjoy them!

  2. 5 stars
    These strawberry muffins are absolutely amazing! I mean, I could eat a bunch of these and still want more…

  3. 5 stars
    I am SO GLAD that strawberry season is in full swing. I mean, it’s time to get to cooking and enjoy every minute of it!

  4. 5 stars
    I am making these tomorrow! They look incredibly good, and I already had strawberries on my list. I was going to make strawberry cobbler, but I think these have won me over.

  5. 5 stars
    Perfect grab-and-go breakfast and a great way to use up strawberries that have been lingering in my fridge. Yum!

  6. I love baking with yogurt, it always adds something special to whatever it’s used in. These strawberry muffins really look delicious, thanks for sharing!

  7. Beautiful and delicious muffins! Strawberries are in season and this muffin idea is a great choice to use the best strawberries.