Strawberry Muffins Greek Yogurt (Printable)

Wholesome muffins with fresh strawberries, Greek yogurt, and oats, perfect for a delicious breakfast or snack.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup rolled oats
03 - 2/3 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/3 cup vegetable oil or melted coconut oil
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 2 tablespoons rolled oats for topping, optional

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large bowl, whisk together flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk together eggs, Greek yogurt, oil, and vanilla extract until smooth and well incorporated.
04 - Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold the diced strawberries into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle extra oats on top if desired.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The Greek yogurt keeps these muffins ridiculously moist even days later, no dry crumbs falling everywhere.
  • Fresh strawberries burst with juice as you bite through, making each muffin taste different from the last.
  • Rolled oats add protein and chew without making anything taste heavy or wholesome-y in a boring way.
02 -
  • Do not thaw frozen strawberries before folding them in—they'll weep water into the batter and make it soggy, so use them straight from the freezer.
  • Overmixing the wet and dry ingredients is the most common mistake and it turns these into dense little hockey pucks, so fold gently and stop as soon as the dry flour disappears.
03 -
  • Use an ice cream scoop to divide the batter evenly so all your muffins bake in the same amount of time and look uniform.
  • If your strawberries are very large, dice them smaller so they distribute evenly instead of concentrating in a few spots.
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