Strawberry Yogurt Muffins
These delightful Strawberry Yogurt Muffins combine the sweetness of strawberries and the creaminess of yogurt, creating a moist and fluffy treat perfect for breakfast or snacks.
Ingredients
For the Muffins
- 1 cup fresh strawberries, hulled and diced
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plain yogurt
- 1 large egg
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts or chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir together until evenly mixed.
- In a separate bowl, whisk together the yogurt, egg, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; be careful not to overmix.
- Fold in the diced strawberries, and if desired, mix in the nuts or chocolate chips.
- Fill each muffin cup approximately two-thirds full with batter. You can sprinkle a little sugar on top for added sweetness and crunch if desired.
Baking
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Use fresh strawberries for the best flavor. Measure flour correctly to avoid dense muffins. You can add lemon zest or other fruits for variations.