Strawberry Yogurt Muffins
Deliciously moist and fluffy muffins made with fresh strawberries and creamy yogurt, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
Fruits and Zest
- 1 1/2 cups fresh strawberries, hulled and diced
- 1 tablespoon lemon zest (optional) For added flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together yogurt, vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined; it's okay if there are a few lumps.
- Gently fold in the diced strawberries, making sure they are evenly distributed without breaking them up too much.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for five minutes, then transfer them to a wire rack to cool completely.
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Notes
For best results, use ripe strawberries and be careful not to overmix the batter. You can freeze muffins for up to three months.