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This recipe uses less sugar and Greek yogurt for a healthier muffin with incredible strawberry flavor in each bite.
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. It’s a great way to give this treat a protein boost, as I do in my banana cottage cheese muffins.
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 a tangy-sweet flavor. What’s not to love about that?
Ingredients
I use all-purpose flour, but you can use gluten-free flour or oat flour. You’ll also need old-fashioned oats for texture, sugar to make them slightly sweet, baking powder, baking soda, salt, plain Greek yogurt (flavored and/or regular yogurt also works), eggs, butter, vanilla extract, and fresh strawberries.
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 the oven to 375F and line a muffin pan with 12 paper liners.
- Combine the wet ingredients in a large bowl and whisk until smooth.
- Make the batter by adding flour, sugar, baking powder, baking soda, salt, and oats to the wet mixture. Fold until just combined, then add the strawberries.
- Bake 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
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.
Start with room temperature ingredients
Room temperature ingredients make a smooth, cohesive batter and give baked goods an even texture.
Dice the fruit evenly
Make sure the strawberries are chopped into even-sized pieces for even cooking. No fresh fruit? Make these strawberry muffins with frozen strawberries.
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
Prep the oven:
- Preheat oven to 375F and line a muffin pan with 12 liners.
Make the batter:
- 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.
Bake:
- 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 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.
- You can also use 1:1 Gluten-Free flour or oat flour. The oat flour will make the muffin texture slightly heartier, but that’s not a bad thing.
Cindy oliverez says
This muffin recipe was absolutely amazing.My husband loved it.He’s a diabetic , but you know , it’s not like he’s eaten all of them so I appreciate the recipe and thank you so much
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!