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Strawberry Yogurt Muffins

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.

One Year Ago Today:  It Hurts Me More

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Comments

  1. 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!

    Reply

  4. 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.

    Reply

  9. 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.

    Reply

  11. 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!

    Reply

  13. 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!

    Reply

  20. 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!

    Reply

  27. 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!

    Reply

  29. 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!

    Reply

  35. 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 đŸ™‚

    Reply

  40. 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!

    Reply

  50. 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 đŸ™‚

    Reply

  54. 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!

    Reply

  64. 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. đŸ™‚

    Reply

  65. 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.

    Reply

  70. 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?)

    Reply

  71. Hi these strawberry muffins look delicious could they be made with dried strawberries when fresh strawberries aren’t in season. I’m in the UK and out of season strawberries taste not nice?

    Reply

    • I haven’t experimented with that so I can’t really say with certainty. However, fresh fruit adds moistness to baked goods so you would probably lose that.

      Reply

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