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.
Servings: 12 muffins
Equipment
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!
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.