I love this time of year. So many good things are available at the market and in such abundance. I often become distracted with all the choices, making it difficult not to come home with more groceries than I need. I then proceed to have a freak out while trying to use it all up.
I definitely overbought on strawberries last week and needed a plan. Luckily I came across these Strawberry Yogurt Muffins over at Culinary Wannabe. They are the perfect breakfast muffin; healthy, low-cal, filling and very yummy. I individually wrapped each one and froze them together in a Ziploc bag for a quick breakfast.
This muffin uses part whole wheat flour which I prefer when it comes to breakfast noshing. However, these do not taste healthy at all. In fact, they taste a bit sinful. They are awesome.
If you have some strawberries to use up, I would consider making these, you'll love them.
Here's what you will need: All-purpose flour, whole wheat flour, granulated sugar, baking soda, strawberries, eggs, yogurt, butter, vanilla and coarse sugar (optional).
In a medium bowl whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup granulated sugar and 1-1/2 teaspoons baking soda. Stir in 1 cup chopped strawberries. Set aside.
In a large bowl, whisk together 2 eggs, 1 cup yogurt, 1/4 cup melted butter and 1 teaspoon vanilla extract. Gradually stir the dry ingredients into the wet until well combined.
Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature.
Remove immediately from muffin tins and cool on a wire rack.
Every bite is full of strawberries.
The coarse sugar on top gives these muffins a sweet, crunchy texture. I really suggest adding it.
Whoops! So much for healthy eating.
Strawberry Yogurt Muffins
Adapted from Culinary Wannabe via the back of her yogurt container
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup yogurt (I used nonfat vanilla)
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)
In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda. Stir in strawberries. Set aside.
In a large bowl, whisk together eggs, yogurt, butter and vanilla extract. Gradually stir the dry ingredients into the wet until well combined.
Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature.
Remove immediately from muffin tins and cool on a wire rack.
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This another of your yummy muffin recipes I will make and put in the freezer! My husband and I have enjoyed the last freezer muffin recipe you posted, there are only a few left in the freezer. Strawberries are in season now, and we have a lot of strawberry plants in our garden.
The muffins are pretty too!
Lovely for lunchbox fillers and what kid does not like strawberries!!!
Lovely !
Absolutely…..the shimmering coarse sugar crystals make me want to snarf down those babies…
oh.
TMI?
Just made some strawberry muffins, although mine were not nearly as healthy sounding as yours… Yours look fantastic and probably so delicious with that yogurt.
I love the strawberry pieces showing and the coarse sugar. Beautiful. Oh, and of course, the last one with the butter. It looks so delish.
Shirley
I am planning a trip to the local pick your own strawberry farm and I will be using this recipe.
Thanks for this!
These look wonderful! I am always so happy to find treats like these with whole wheat flour!
Gorgeous pictures of these delicious muffins!
Okay. I’m making these today for breakfast tomorrow. I’m also directing my bloggies to your blog tomorrow morning for this recipe. It looks delicious. I can’t wait to try them. Thanks.
I can’t believe you’re making these gorgeous muffins in the midst of everything else that’s going on!
Delicious looking!
I have never had strawberry muffins….but ohhhhhhh my goodness these look berry berry good! I am going to have to have these….and the one with the butter melting on it looks berry de-lish!
Wnderful pictures! I love how your camera picked up the sugar crystals you had on top of your muffins. A perfect finish.
Thank you so much for posting this recipe! I’ve been eating healthier lately and losing weight. As such, I’ve been looking for recipes that I can make that would be low cal and healthy. This one looks perfect! I think I may whip up a batch today!
Those look beautiful…I’ve got to find some of that coarse sugar. It really makes things look pretty.
I love those strawberries all over the top they look scrumptious!!
These do sound pretty healthy. And what a combo, tasty and pretty too!
Wow!
I would whoops these too. Melted butter all over… the best!! I’m terribly hungry this AM, so these are looking amazing right about now.
Oh those look good and similar to something I was going to make today – oatmeal muffins with strawberry jam….yummy
Wow, those look so good. I love cooking with whole wheat flour, it saves so many calories!
Coarse sugar and then the butter? I just died a little and went to muffin heaven!
These not only look really yummy but so easy to make! Meg and I have so much fun making some of the dishes you post, and being that we both LOVE strawberries I’m going to see if she wants to make these tonight!
Yay! I’m glad you liked them, I know we sure did. I wish I would have thought to add the sugar on top – It really makes them sparkle!
And you can’t have a muffin without butter!
You have me drooling – especially with the last shot…I can’t resist melting butter.
i’m glad that i’m not the only one who suffers from farmers market over shopping.
that butter shot cath is MONEY.
I have been wanting to find a good strawberry muffin recipe. This is obviously the one. Thank you!
These look like a mighty fine breakfast to me!
Yummy looking muffins, Cathy. With all this nice weather our local ones should be ready soon. The berries must keep the muffins nice and moist.
I actually never thought of putting strawberries in a muffin before!
I just picked up 2 pounds of strawberries for $1 at my local grocery store – I was going to individually freeze them for my daughters smoothies, but think I’ll use some for these muffins!
Those look stunning. I’ve been wanting to make strawberry muffins for my girlfriend for ages, I’m definitely copying this recipe.
This is the perfect way to eat up my favorite fruit! Lovely photos by the way! As always of course. Do start a Supper Club once you settle in, we have such a great time at ours. We just realized we are going on 6 years with eachother!
Delicious. Your addition of butter just cracked me up.
Using nonfat yogurt means you can put a big pat of butter on top.
I’m interested to hear how the muffins do out of the freezer – do you thaw them on the counter or in the fridge? I have a brain freeze when it comes to freezing baked goods.
These look fantastic, and healthy. I’m going to have to make these.
http://kiss-that-frog.blogspot.com/
Microwave them frozen, about 40 seconds, and eat. They taste perfectly fresh.
I bookmarked this recipe too! Looks so goood and sounds really healthy! I’ve been trying to find non fat yougurt, but can’t =(
OH MY GAH. These muffins look amazing. I am sooo glad exams are over and I can finally get back to the tasty treats you post about. Man oh man, I need a strawberry muffin now
I just know my kids will love these!!
I like your muffins and your photo look’s great.
WOW these look so incredible and the sugar just sprinkled on top puts it over the top!!
Okay, the ‘porn shot’ with the melty butter? Hello! And the coarse sugar on top just takes it over! I’m thinking the co-workers might be trying a new treat!
it was a muffin recipe that led me to your site last year (sweet potato muffins – my all time fave!), so i will dutifully make and enjoy any muffin recipe you ever post. keep ‘em coming!
I made muffins this weekend too! We’re muffin compadres!
YUM!!! [Running to kitchen to save remaining strawberries for muffins . . . ]
I just love this time of year when so many berries and fruits are in season!These muffins look delicious and are a great way to use berries!
We have a local strawberry festival where these muffins probably would have won.
Sure to be a hit at my house! Thanks!
I also just posted strawberry muffins!!! I like the idea of using whole wheat flour like you did. I am going to try that next. (Along with the sugar on top!)
I just made some strawberry muffins from EatingWell, your’s look better!
Coarse sugar on muffins is not optional! It is a must! These look delicious, I will definitely try them.
I can’t wait till strawberry season starts over here in Oregon. Soon….hopefully….
I made these today and OH MY GOD are they delicious!! i never had strawberry muffins before, but the fruit added a little bit of moistness and the flavor was just wonderful. i even omitted the sugar and used a half a cup of honey instead to “lighten” it up a bit, and they still tasted awesome…can only imagine how good they would taste with regular sugar! thank you for these, your recipes and pictures are fab
Those look so yummy! I am allergic to strawberries though! Boooooo!
Muffin with strawberry? this got to be good Cathy!
I frequently ruin a healthy meal or snack with butter (or mayo)!! Oh well, you only live once!
I’ve been seeing yogurt muffins popping up all over but as tasty looking as yours! I was going to give it a try using lemon raspberry. Your pics just reinforced that!
healthy muffins that taste sinful? yes, please! i’m def bookmarking this recipe!
Ooh … those do look divine!!! I’ll give them a try!
*Holds hand out for her muffin*
These look delicious! I definitely have strawberries to use up, so I will keep this one in mind.
It’s been a long time since I made strawberries muffins since our season is end of June. I crave them now. For a nice change in taste I substitute vanilla extract with almond extract. The boys love the flavor.
strawberries really aren’t used in baked goods enough, so i really appreciate your work here. and excellent use of yogurt and raw sugar.
These look delish! Especially with butter on top!
Mmmm! Strawberry bits and coarse sugar sprinkles. Really, you could skip the muffin part, but I guess it can’t hurt.
These look great and the butter makes them look better. I like “healthy” and baking with yogurt is a wonderful idea.
I have been in a muffin mood, and these definitely look delicious. Might have to make these. If only I had eggs I’d do it right this second! Lol! Gotta make a trip to the store tomorrow.
Thank you for the recipe.
I’ve made two batches of these muffins. For my muffins in both batches, I decreased the amount of sugar to 1/4 cup and also added in 1-1/2 cups of sliced bananas.
In the second batch, I included about 1/8 cup of chocolate chips.
The verdict on both batches: they taste delicious.
Thanks again.
it tastes perfect , i love all of ur recipes!!!
This is cool that we are able to get the business loans and that opens completely new chances.
Hi :-> I just posted about us baking these muffins, and how the trail of the recipe came through you. You can see the posting here –> http://thebzhousethatlovebuilt.blogspot.com/2011/06/strawberry-muffins.html.
Just made these and they were yummy!! Only issue I had was that the paper liners stuck to the muffins really bad. Anyone know how to fix that?
I just saw something on how people overcome that…if I remember where, I will post it.
I have a batch in my oven right now for tomorrow’s breakfast! The kids are super excited! (I would be too, if they will gluten free…think I’ll try my next batch with almond flour?)