Having muffin lovers in my house keeps me on my toes when it comes to baking a variety of muffins, and these strawberry yogurt muffins are the type my family asks me to repeat. That’s how I know I have a winning recipe that I can share with you!
This recipe came about because one week I wanted to recreate a yogurt quick bread that my aunt in Spain makes and the batter didn’t turn out how I remembered. I called her, and she suggested that I bake the batter into muffins instead.
It’s funny how sometimes great recipes come out of a “measuring error” usually because I am baking while tending to the kids’ needs. I’ve baked these muffins a dozen times and every time they are a favorite.
The base for the recipe is yogurt, flour, and oats, two things I have in my fridge and pantry. I’ve tested this with all-purpose gluten-free flours, and while different flours yield a different texture, this one is by far my favorite.
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.
Making these muffins is super easy, and cleanup is a breeze since everything comes together in a single bowl. Watch how easy they are to make in this quick video.
The result is fluffy and moist muffins that my family loves. We love to have these in the morning with additional fruit or in the afternoon as a snack. My exchange student said that it reminds her of Spanish breakfast muffins, so now she takes one or two for the bus ride to school.
If you love muffins, you need to try my blueberry muffins, and if your kid needs a gluten-free option, you will love my gluten-free pancake muffins.
Are there muffin recipes you’d been wanting to try but want a recipe for? let me know!
Strawberry Yogurt Oat Muffins
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 9 muffins 1x
Ingredients
- 1 ½ cups white whole wheat flour*
- ¾ cup old fashioned oats
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups plain Greek yogurt
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup diced fresh strawberries
Instructions
- Preheat oven to 375° and line a muffin pan with 12 liners.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk yogurt, egg, melted butter, and vanilla.
- Slowly incorporate the wet ingredients into the dry ingredient bowl and stir until just combined being careful not to over-mix.
- Gently fold in diced strawberries to the batter. Fill muffin tins to ¾ full and bake, 22 minutes, until the tops are golden brown. Remove from oven and allow muffins to cool down.
Notes
Make this recipe gluten-free by swapping the wheat flour for a 1:1 gluten-free all-purpose flour.
Nutrition
- Serving Size: 1 muffin
- Calories: 246
- Sugar: 14.2g
- Sodium: 228.3mg
- Fat: 7.3g
- Saturated Fat: 4g
- Carbohydrates: 35.5g
- Fiber: 1.6g
- Protein: 8.7g
- Cholesterol: 37.9mg
Ashley
These look delicious!
Mary
I made these this morning. I couldn’t wait!! You are right, I had everything in already and they turned out amazing.
★★★★★
Lisa Johnson
they are beautiful looking, moist, and tasted delicious. Thanks for making our breakfast awesome.
★★★★★
Emma B
i can’t wait to try these!
★★★★★
Sarah B
I didn’ have strawberries on hand so I used frozen blueberries. Came out great!
★★★★★
Laura Fuentes
I love using blueberries with this recipe too!
Annie
What temperature should these cook at?
Laura Fuentes
Annie, check the recipe. it has been updated. My apologies.
Stephanie
What temp? I didn’t see it in the written recipe or hear it on the video
Laura Fuentes
My apologies. 350F. The recipe has been updated. Thank you!
Jennifer
Can’t wait to try these! Great for school snack!
Steve Westmoreland
Oops! What temp do we bake at????
Laura Fuentes
my apologies. I just updated the recipe. 350F.
Tracey
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
9 with big tops, 12 standard muffins LOL. I remember quite well changing my mind mid-video. sorry!
Emily Francis
Delicious!
Serena
I made these this morning and thought I’d let you know how awesome they were! Thanks!
GK
Baked these super easy and quick to out together muffins.. DELICIOUS!
★★★★★
Laura Fuentes
I’m so glad you liked them!
Kathleen Kiyak
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.
★★★★★
Jen
Can these be made into mini muffins? Would the cooking time need to adjust?
Laura Fuentes
Yes. Cooking time will be about 10-12minutes. enjoy!
Madelin
What can the sugar be replaced with?
Laura Fuentes
You can half the sugar in the recipe and still yield moist muffins. I have not tried omitting it.
Amanda
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
Sorry they didn’t’ turn out for you.
Kaitlyn
How many calories in one muffin? They look delicious I can’t wait to try them!
Laura Fuentes
Hi Kaitlyn, the recipe has been updated with nutritional data. Enjoy!
Kelly smith
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
I’m so glad he enjoyed them! 🙂
Alexis
Can I use almond flour.
Laura Fuentes
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!