Strawberry Muffins Greek Yogurt (Printer-friendly)

Moist muffins with fresh strawberries, creamy Greek yogurt, and hearty oats, perfect for breakfast or snack.

# What You'll 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 mixing bowl, whisk together flour, rolled oats, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, oil, and vanilla extract until smooth and well combined.
04 - Add wet ingredients to dry ingredients and mix gently using a spatula until just combined, being careful not to overmix.
05 - Gently fold diced strawberries into the batter using minimal strokes to preserve fruit integrity.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately two-thirds full. Sprinkle additional 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 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They stay moist for days thanks to the Greek yogurt—no dry muffin disappointment here.
  • The oats make them feel hearty enough for breakfast but light enough that you won't feel weighed down.
  • Fresh strawberries mean you get real fruit flavor, not that artificial berry taste.
02 -
  • Don't skip the 5-minute rest in the tin—I once transferred them too early and they fell apart, which taught me that patience here prevents waste.
  • Frozen strawberries work beautifully if you use them straight from the freezer without thawing; thawed berries leak too much juice and make the batter soggy.
03 -
  • Use an ice cream scoop to fill your muffin cups—it ensures even portions and prevents overflowing.
  • Room-temperature ingredients mix more smoothly and create a more uniform batter than cold ones straight from the fridge.
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