Can I make these strawberry muffins without Greek yogurt?

Yes. You can use sour cream or plain yogurt instead of Greek yogurt. The texture may be slightly different, but the muffins will still be moist.

Why do you toss strawberries with cornstarch or flour?

Tossing strawberries with cornstarch or flour helps absorb extra juice and keeps the berries from sinking too much during baking.

Can I add lemon zest?

Yes. Lemon zest pairs beautifully with strawberries. Add 1 teaspoon of fresh lemon zest to the wet ingredients for a brighter flavor.

Can I make these muffins with other berries?

Yes. You can use blueberries, raspberries, or a mix of berries. If using raspberries, fold them in very gently because they are delicate. You can see more details in my Raspberry Streusel Muffins recipe.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If there is wet batter on the toothpick, bake for a few more minutes.

Strawberry Muffins

Description

Soft, moist, and easy Strawberry Muffins made with Greek yogurt and fresh strawberries. These homemade muffins are perfect for breakfast, brunch, or a simple sweet snack.

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup granulated sugar
3/4 cup Greek yogurt
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup diced fresh strawberries, plus more for topping
2 teaspoons cornstarch or flour, for tossing the strawberries
Powdered sugar, for dusting, optional

Instructions

Preheat the oven to 425°F. Line a standard muffin pan with paper liners and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together the eggs and granulated sugar until combined. Add the Greek yogurt, canola oil, and vanilla extract, and whisk until smooth. The mixture should be pale yellow.
Add the wet ingredients to the dry ingredients and gently mix by hand just until combined. Do not overmix.
In a small bowl, toss the diced strawberries with cornstarch or flour until they are lightly coated. Gently fold the strawberries into the batter.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Top each muffin with a few larger chunks of strawberries.
Place the muffins in the oven, then immediately reduce the temperature to 350°F. Bake for 22–24 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

For the best texture, do not overmix the batter after adding the wet ingredients to the dry ingredients.

Fresh strawberries work best, but frozen strawberries can be used if they are added while still frozen.

You can add 1 teaspoon of lemon zest for a fresh strawberry-lemon flavor.

Nutrition

Serving Size: 1 muffin
Calories: 248
Fat: 10
Carbohydrates: 34
Protein: 5