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Are you ready to make the perfect light and fluffy yogurt muffins? This recipe uses less sugar and Greek yogurt for a healthier muffin with incredible strawberry flavor in each bite.
You’ll want to bake a batch every week because these muffins are a winner for easy breakfasts, and you can customize them with your favorite chopped fruit or berries.
Let me show you how to make yogurt muffins with additional recipe tips, so every batch is amazing!
The Best Greek Yogurt Muffins
Greek yogurt helps cut down on fat and gives these muffins a super moist texture with light crumbs. It also adds more calcium and 8 grams of protein to each muffin.
You can also use plain, vanilla, or strawberry flavored yogurt- the flavored yogurts will give the muffins a sweeter flavor without a ton of added sugar. While regular yogurt won’t provide as much nutritional benefit as Greek yogurt would, it will still provide that fluffy moist texture, so you can use it if that’s what you have on hand.
Ingredients
These strawberry yogurt muffins are made with simple ingredients from the fridge and pantry. Here’s everything you’ll need:
- all-purpose flour: the flour of choice, but you can also make them gluten-free with all-purpose gluten-free flour or oat flour.
- old fashioned oats: to give them texture.
- sugar: just enough to make the muffins slightly sweet.
- baking powder: helps the muffin batter rise.
- baking soda: reacts with the acids in the Greek yogurt and makes the muffins super light.
- salt: enhances the flavors of the other ingredients.
- plain Greek yogurt: makes moist and fluffy muffins.
- egg: to bind the ingredients.
- butter: just enough to moisten the batter, we don’t need as much thanks to the yogurt.
- vanilla extract: gives the muffin a cake-like flavor.
- fresh strawberries: adds summery flavor. You could also use blueberries, raspberries, or another chopped fruit.
What I love is that I can use fresh fruit, like strawberries that are a little too ripe in my fridge, or frozen fruit that I always have in my freezer for smoothies. Either way, you’ll want to make sure the fruit is chopped into even-sized pieces for even cooking.
How to Make Strawberry Greek Yogurt Muffins
Follow the recipe directions below, and you can guarantee bakery-grade muffins with beautiful golden-brown tops. Let’s make it happen!
- Preheat
Preheat the oven to 375F and line a muffin pan with 12 paper liners. - Combine the wet ingredients
In a large bowl, whisk the yogurt, egg, melted butter, and vanilla until smooth. - Make the batter
Add the flour, sugar, baking powder, baking soda, salt, and oats to the yogurt mixture. Use a rubber spatula to fold the ingredients until just combined. Fold in the strawberries. - Bake
Fill each muffin cup ¾th full and bake for 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Ta-da! It’s that simple, and you can watch the entire recipe in this video:
Yogurt Muffin Texture
The acids and creaminess of Greek yogurt create a muffin texture and flavor that’s superior to regular muffins. It’s almost cake-like but with fine, soft crumbs and tangy-sweet flavor. What’s not to love about that?
Can You Make Gluten-Free Yogurt Muffins
You can make these yogurt muffins gluten-free with a 1:1 all-purpose gluten-free flour or oat flour; both options are an excellent swap. The oat flour will make the muffin texture slightly heartier, but that’s not a bad thing.
To make your own oat flour, process 1 ½ cups of oats in the blender or food processor until they turn into a fine, powder-like texture.
Other Yogurt Muffin Mix-Ins
Want to make another yogurt muffin flavor? Customize this recipe with any of the add-in ideas below:
- 1 cup blueberries
- 1 cup raspberries
- 1 cup diced banana
- 1 apple, peeled and diced
- ½ cup chocolate chips
- ½ cup shredded carrots + ½ cup raisins + ½ teaspoon cinnamon
Yogurt Muffin Success Tips
Take advantage of these helpful tips so your muffins will turn out perfect every time!
Don’t overmix
The perfect muffin batter is one that’s just combined and thick enough that you need a spoon or ice cream scoop to scoop the batter into the muffin pan.
Use Greek yogurt
Use regular Greek yogurt, or opt for vanilla or strawberry for a sweeter flavor.
Start with room temperature ingredients
Room temperature ingredients make a smooth, cohesive batter and give baked goods an even texture.
Strawberry Yogurt Oat Muffins
Watch how it’s made:
Ingredients
- 2 cups plain Greek yogurt
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour*
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup old fashioned oats
- 1 cup diced fresh strawberries
Instructions
- Preheat oven to 375° and line a muffin pan with 12 liners.
- In a large mixing bowl, whisk the yogurt with egg, butter, and vanilla extract until smooth.
- Add the flour, sugar, baking powder, baking soda, salt, and oats. Stir until the batter is just combined. Gently fold in the strawberries.
- Fill muffin cups ¾th full and bake for 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool down before serving.
Notes
- You can also use 1:1 Gluten-Free flour or oat flour.
Darlene says
My kids loved these strawberry yogurt muffins!
Mandy says
My family loves muffins with fruits so this oat muffins recipe was one I needed to try. DELICIOUS! And so simple!
Miranda says
My kids don’t like fruit chunks in their muffins. Typically when making banana muffins I purée and add in. Would there be any issues puréeing the strawberries or other fruit for these muffins?
Laura Fuentes says
You can absolutely puree the strawberries in this recipe. What I would do is puree the strawberries with the yogurt to make a thick mixture (reduce the yogurt by 1/3 cup) then use that strawberry-yogurt to make the batter.
Denise says
Do you think I could add some strawberry protein powder into this recipe? Thanks!
Laura Fuentes says
Definitely. First, make the batter as written. Then add the protein powder, 1 to 2 scoops at most, and add a tablespoon or two of more liquid (water or milk) to get it back to the same texture/consistency before you added it.
Vanessa says
Have you made these in an air fryer and if so what is the recommended temperature and time
Laura Fuentes says
I have not made these yogurt muffins in an airfryer. Sorry!
Kathy Boyle says
I made these today with King Arthur gluten free flour and they were delicious! My daughter also can’t have dairy, and I am wondering if I can use Kite Hill Greek Style Yogurt (it’s made with almond milk.) Thank you!
Laura Fuentes says
Hi Kathy, I can’t say for sure since I’ve never made this recipe with dairy-free yogurt. If you try it, please, let me know how they turn out.
Jenna K Kimock says
Hi! Can I use Stevia instead of sugar? Thanks!
Laura Fuentes says
you can use the granulated stevia substitute that measures 1 to 1 for this recipe.
Lori says
These are the best – yummy & moist – a new fave!!
Laura Fuentes says
I’m glad you enjoyed these strawberry yogurt oat muffins!
Abdul says
What can I use in place of yogurt?
Laura Fuentes says
If you cannot have yogurt, substitute with canned coconut milk.
Monika says
How would you adjust the time if using mini muffin tins?
Laura Fuentes says
Yes, most definitely. Around 14 minutes.
Amy says
I love this recipe! I double it and make a lot. Making it today for a Christmas treat.
Emily says
These are simple and tasty.
I had a big tub of strawberry yogurt I needed to use, so I just added a little more yogurt to compensate for not adding fresh strawberries. Next time I would add some banana in place of the strawberries.
The muffins turned out nice and fluffy with a subtle flavor.
The recipe yielded 18 regular sized muffins for me.
Alexis says
Can I use almond flour.
Laura Fuentes says
yes, while almond flour tends to not be a 1:1 substitute, it works in this recipe. It yields a bit denser muffin but this you know if you bake with almond flour. enjoy!
Kelly smith says
Delicious. I made these for my 7 month old baby but left out the sugar and salt and baked it in a cake tin so I could cut it into handy sized pieces for him to hold so left it in the oven for a bit longer. For my slice i drizzled lemon flavoured honey on top but kot for my baby boy as honey is a no no under 12 months. Thank you so much for the recipe. Xx
Laura Fuentes says
I’m so glad he enjoyed them! 🙂
Kaitlyn says
How many calories in one muffin? They look delicious I can’t wait to try them!
Laura Fuentes says
Hi Kaitlyn, the recipe has been updated with nutritional data. Enjoy!
Amanda says
Made these yesterday and very disappointed. They taste very bland, the batter is difficult to place into a muffin pan so the shapes of them were strange. Not making again.
Laura Fuentes says
Sorry they didn’t’ turn out for you.
Madelin says
What can the sugar be replaced with?
Laura Fuentes says
You can half the sugar in the recipe and still yield moist muffins. I have not tried omitting it.
Jen says
Can these be made into mini muffins? Would the cooking time need to adjust?
Laura Fuentes says
Yes. Cooking time will be about 10-12minutes. enjoy!
Kathleen Kiyak says
I made these on a school holiday with my kids and they loved them! The batch is already done and by 3 yr old is asking to make more.
GK says
Baked these super easy and quick to out together muffins.. DELICIOUS!
Laura Fuentes says
I’m so glad you liked them!
Serena says
I made these this morning and thought I’d let you know how awesome they were! Thanks!
Emily Francis says
Delicious!
Tracey says
Looks fabulous!
Quick question though, video said 12 muffins and recipe says 9. Which is right? 🙂
Enjoy Barcelona and Spain, it’s on my list to visit…someday!
Laura Fuentes says
9 with big tops, 12 standard muffins LOL. I remember quite well changing my mind mid-video. sorry!
Steve Westmoreland says
Oops! What temp do we bake at????
Laura Fuentes says
my apologies. I just updated the recipe. 350F.
Jennifer says
Can’t wait to try these! Great for school snack!
Stephanie says
What temp? I didn’t see it in the written recipe or hear it on the video
Laura Fuentes says
My apologies. 350F. The recipe has been updated. Thank you!
Annie says
What temperature should these cook at?
Laura Fuentes says
Annie, check the recipe. it has been updated. My apologies.
Sarah B says
I didn’ have strawberries on hand so I used frozen blueberries. Came out great!
Laura Fuentes says
I love using blueberries with this recipe too!
Emma B says
i can’t wait to try these!
Lisa Johnson says
they are beautiful looking, moist, and tasted delicious. Thanks for making our breakfast awesome.
Mary says
I made these this morning. I couldn’t wait!! You are right, I had everything in already and they turned out amazing.
Ashley says
These look delicious!