Fresh flavors are packed into these light & fluffy strawberry yogurt muffins. Super moist and packed with protein thanks to Greek yogurt. Super easy muffin recipe that will get your family to the breakfast table! Baked and on the table in just 30 minutes!
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Muffins are the answer when you are looking for an easy breakfast recipe that your family is going to love! That is part of the reason why I have so many muffin recipes on my blog!
I'm always looking for new ways to pack healthy ingredients into their first meal of the day. That's why I've taken the super healthy strawberry and married it with protein packed Greek yogurt to create these super fluffy and moist strawberry yogurt muffins that your family will devour.
If muffins are your thing you will definitely need to try these strawberry yogurt muffins along with some of our other favorites like protein blueberry muffins, healthy zucchini muffins and almond flour banana just to name a few!
Why You'll LOVE This Recipe
- If you've got a hungry toddler or kids who love muffins and are ALWAYS asking for Entenmann's Little Bites - these strawberry yogurt muffins are a healthy homemade version with less sugar and ingredients.
- Muffins are an easy breakfast or snack solution for busy kids or baby-led weaning.
- This is a great way to use up a lot of strawberries in the summer. You can also use frozen fruit making it a year-round recipe that is bursting with freshness.
- Greek yogurt adds more protein. You can even add in a little bit of vanilla protein powder if you want even more high protein in your muffin.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Gluten free flour: – I recommend either Bob’s Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free muffins. Alternatively, all purpose flour works well for this recipe if you do not need them to be gluten free. If you use oatmeal or oat flour be sure to add liquid if the muffin batter seems too thick.
- Cane sugar: I used raw cane sugar, or coconut sugar may be substituted. Coconut sugar will result in a darker red color. If you want your strawberry yogurt muffins to be a brighter color, try using organic cane sugar.
- Frozen or fresh strawberries: I made strawberry puree in my food processor to create a smooth puree and remove chunks of strawberries. You can alternatively chop fresh strawberries and either puree them or leave them in chunks.
- Beet powder: beet powder is an optional ingredient, however it is what gives the muffins their pink hue. Feel free to omit, however the color turns to golden brown once baked.
- Greek yogurt: Chobani has Strawberry Greek yogurt which is what I used for this recipe. You can substitute Vanilla Greek yogurt or try Stoneyfield Strawberry yogurt. Use dairy free yogurt if making vegan.
- Mix-ins: You can add in additional chopped strawberries, dark chocolate chips or white chocolate chips if desired. You can also try a squeeze of lemon, chopped or pureed rhubarb, blueberries or banana for a different flavor.
- Eggs: Use an egg replacer or applesauce or a flax egg if making these vegan.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Mix coconut oil and sugar together until well incorporated. Use either a stand mixer or hand mixer.
- Mix in the eggs until fully incorporated. Then, add in yogurt, strawberry puree and vanilla.
- Combine dry ingredients and then add them to the bowl of wet ingredients in three parts, mixing slowly.
- Add in mix-ins if using, then line a muffin tin with silicone muffin liners and spray them with coconut oil spray. Scoop the batter into the liners with a cookie scoop and place in the oven.
Expert Tips
- Bread Instructions: Make into bread by following instructions through preparation before putting into muffin tins. Spoon batter into a bread pan sprayed with cooking spray. Bake at 350F for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Reheat: Eat at room temperature or warm up in the microwave or toaster oven.
- Storage: Store strawberry yogurt muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.
- Freezer: Freeze muffins by storing in an airtight and freezer safe container for up to 3 months in the freezer.
- For toddler or baby muffins: Puree the strawberries and beet powder if there are any texture issues. Once you puree the two together the muffin will be smooth with no fruit chunks. You can also use a mini muffin tin to make mini strawberry yogurt muffins - be sure to adjust bake time accordingly.
FAQs
Adding yogurt gives a delicious level or moistness without weighing down the muffin. You still have a super fluffy texture with a whole ton of moisture! Greek yogurt also adds in additional protein.
They can be stored in an airtight container on the counter for up to 3 days. You may refrigerate them for up to 7 days.
I've found that the right ratio of moisture is what makes a great muffin! I started adding yogurt into almost all of my muffin recipes years ago and it has made a huge difference.
Learn how to make the perfect muffin with this guide including my tips for making them super fluffy and rise up!
Frozen fruit makes these muffins great for any season! Defrost strawberries prior to mixing or pureeing.
Related Recipes
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Strawberry Yogurt Muffins
Ingredients
- 2 cups gluten free flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup raw cane sugar
- ½ cup coconut oil
- 1 cup strawberry puree or 2 cups fresh strawberries, chopped; or 1-10 oz. bag frozen strawberries
- 1 tablespoon beet powder up to 1 additional tablespoon for more vibrant color
- ⅓ cup strawberry Greek yogurt
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425F. Line a muffin tin with liners.
- Add sugar and coconut oil to a stand mixer bowl or large bowl. Mix until well incorporated.
- Add in the eggs, one at a time until fully incorporated. Add in strawberry puree, yogurt and vanilla extract to the wet ingredients and mix well.
- Into a medium bowl, add flour, baking soda, beet powder and salt. Stir with a whisk.
- Add the dry ingredient mix in 3 parts, until just blended. Stir in mix-ins if using.
- Line a muffin tin with silicone muffin liners and spray them with coconut oil spray. Scoop the batter into the liners with a cookie scoop and place in the oven.
- Bake muffins at 425F for 5 minutes. Reduce heat to 350F and bake for an additional 20-25 minutes or until a toothpick comes out clean.
Notes
- Bread Instructions: Make into bread by following instructions through preparation before putting into muffin tins. Spoon batter into a bread pan sprayed with cooking spray. Bake at 350F for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Reheat: Eat at room temperature or warm up in the microwave or toaster oven.
- Storage: Store muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.
- Freezer: Freeze muffins by storing in an airtight and freezer safe container for up to 3 months in the freezer.
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