Name: Fail-Proof: Strawberry Greek Yogurt Muffins in 22 Minutes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup Greek yogurt; 1/2 cup maple syrup or honey; 1/4 cup avocado oil or coconut oil, (melted); 2 tsp pure vanilla extract; 1/2 tsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup quick or rolled oats; 1 3/4 cups spelt or whole wheat flour, + 1 tbsp for coating berries; 1 1/2 cups strawberries, diced, fresh or frozen; 2 tbsp cane or coconut sugar, for sprinkling (optional); 1 lemon zest of, optional; Cooking spray

Jump to Recipe

Okay, so listen up! We’re diving headfirst into the world of Strawberry Greek Yogurt Muffins, and trust me, these aren’t your average, run-of-the-mill muffins. These are *healthy*, they’re *delicious*, and they’re seriously the perfect way to kickstart your day or satisfy that afternoon snack craving. They’re guilt-free! Seriously, you can thank me later.

I remember when I was a kid, my grandma used to make muffins every Sunday. The smell would fill the whole house, and it was just pure happiness. But, let’s be real, those weren’t exactly health food. These Strawberry Greek Yogurt Muffins? They bring back that same cozy feeling, but without all the sugar and butter. Plus, they’re packed with protein from the Greek yogurt and bursting with fresh strawberry flavor. Experience really does count when it comes to baking, and I’ve tweaked this recipe over the years to make it absolutely perfect. You’re gonna love them!

Why You’ll Love These Strawberry Greek Yogurt Muffins

Seriously, what’s not to love? Here’s a quick rundown of why these muffins are about to become your new obsession:

Quick and Easy Strawberry Greek Yogurt Muffins

I mean, who has time for complicated recipes? These come together in, like, minutes. From mixing bowl to oven, you’re looking at maybe 15 minutes of prep. Boom!

Healthy and Delicious Strawberry Greek Yogurt Muffins

Greek yogurt for protein, whole wheat flour for some fiber, and tons of fresh strawberries? Yes, please! They’re actually good for you, which is a major win.

Perfect for Breakfast or Snack

Grab one on your way out the door in the morning, or enjoy one with a cup of tea in the afternoon. Honestly, I’ve even been known to have one for dessert. No judgement!

Customizable Strawberry Greek Yogurt Muffins

Want them sweeter? Add a touch more maple syrup. Feeling zesty? Toss in some lemon zest. These muffins are super easy to adapt to your own tastes!

Ingredients for Strawberry Greek Yogurt Muffins

Okay, let’s talk ingredients! Nothing too crazy here, promise. But a few things are key for getting that perfect muffin texture and flavor. So, grab your shopping list and let’s get started!

Wet Ingredients for Strawberry Greek Yogurt Muffins

First up, the wet stuff! You’ll need 2 large eggs (because size matters, a little!), 1 cup of plain Greek yogurt (go for the good stuff, it makes a difference!), 1/2 cup of maple syrup or honey (your call on which you prefer!), 1/4 cup of melted avocado oil or coconut oil (I usually use avocado, but coconut gives it a nice subtle flavor!), 2 teaspoons of pure vanilla extract (not the imitation stuff, please!), and just a 1/2 teaspoon of cinnamon.

Dry Ingredients for Strawberry Greek Yogurt Muffins

Now for the dry! You’ll need 1 teaspoon of baking powder and 1/2 teaspoon of baking soda (don’t skip these, they give the muffins their lift!), a 1/4 teaspoon of salt (balances the sweetness, trust me), 1/2 cup of quick or rolled oats (adds a nice texture!), and 1 3/4 cups of spelt or whole wheat flour. Oh, and a little extra flour, about a tablespoon, for coating the berries – more on that later!

Fruit and Extras for Strawberry Greek Yogurt Muffins

Almost there! For the star of the show, you’ll need 1 1/2 cups of diced strawberries, fresh or frozen – whatever you’ve got on hand! I like to sprinkle a little cane or coconut sugar on top, about 2 tablespoons, but that’s totally optional. A little lemon zest is also amazing (optional, but highly recommended!). And don’t forget the cooking spray so these babies don’t stick!

How to Make Strawberry Greek Yogurt Muffins

Alright, let’s get baking! This is where the magic happens. Follow these steps, and you’ll have a batch of perfect Strawberry Greek Yogurt Muffins in no time. Seriously, it’s easier than you think!

Preparing the Oven and Strawberries for Strawberry Greek Yogurt Muffins

First things first, crank that oven up to 375 degrees F. While it’s preheating, let’s get the muffin tin ready. I like to use parchment paper liners – they make the muffins so easy to remove! Give the liners a quick spritz with cooking spray, just to be extra safe. Now, for the strawberries: dice ’em up, but save about 2 tablespoons aside for topping. Toss the rest of the diced strawberries with that tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Trust me, it’s worth the extra step.

Mixing the Wet and Dry Ingredients for Strawberry Greek Yogurt Muffins

Grab your biggest mixing bowl and throw in the eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk it all together like you mean it! Make sure that baking powder and baking soda are totally dissolved – nobody wants a gritty muffin! Now, add in the oats and flour. Stir gently until just combined. Don’t overmix! It’s okay if there are still a few streaks of flour. Finally, gently fold in those flour-coated strawberries.

Strawberry Greek Yogurt Muffins - detail 1

Baking Your Strawberry Greek Yogurt Muffins

Okay, time to fill those muffin cups! I like to use a large ice cream scoop to make sure they’re all even. Fill each cup about 2/3 full. Then, sprinkle those reserved diced strawberries on top, followed by a sprinkle of sugar, if you’re feeling fancy. Pop the tin into the oven and bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. If you can wait that long, that is!

Tips for Perfect Strawberry Greek Yogurt Muffins

A couple of quick tips to ensure muffin perfection: Don’t overmix the batter! Seriously, that’s the biggest mistake people make. And make sure your oven is properly preheated – a cold oven is a muffin’s worst nightmare! Also, don’t open the oven door too much while they’re baking. You’ll lose heat, and they might sink. Just trust the process, and you’ll be rewarded with delicious, fluffy Strawberry Greek Yogurt Muffins!

Ingredient Notes and Substitutions for Strawberry Greek Yogurt Muffins

So, you wanna get creative? Awesome! Here’s the lowdown on some ingredient swaps you can make for these Strawberry Greek Yogurt Muffins. Don’t be afraid to experiment!

Strawberry Variations for Strawberry Greek Yogurt Muffins

Fresh strawberries are amazing, obviously! But if you only have frozen, don’t sweat it. Just thaw them a bit and drain off any excess liquid before dicing. Seriously, nobody wants soggy muffins!

Sweetener Options for Strawberry Greek Yogurt Muffins

Maple syrup gives these muffins a lovely, warm flavor, but honey works just as well! Just use the same amount. If you’re watching your sugar intake, you could even try a sugar-free maple syrup alternative. I haven’t tried it myself, but let me know how it goes!

Flour Alternatives for Strawberry Greek Yogurt Muffins

I usually go for spelt flour because I like the slightly nutty taste, but whole wheat flour is a great option too. You could even use all-purpose flour in a pinch, but the muffins won’t be quite as healthy. Just sayin’!

Dairy-Free Strawberry Greek Yogurt Muffins

Got a dairy allergy? No problem! Just swap out the Greek yogurt for a dairy-free alternative, like coconut yogurt or almond yogurt. Just make sure it’s plain and unsweetened, so it doesn’t mess with the flavor balance. Easy peasy!

Tips for the Best Strawberry Greek Yogurt Muffins

Okay, wanna take these Strawberry Greek Yogurt Muffins from good to *amazing*? Here are my top tips for muffin-baking success! Trust me on these – they make all the difference!

Don’t Overmix the Batter for Strawberry Greek Yogurt Muffins

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, which leads to tough, rubbery muffins. Nobody wants that! Just mix until the ingredients are *barely* combined. A few streaks of flour are totally fine!

Use Room Temperature Ingredients for Strawberry Greek Yogurt Muffins

Room temperature eggs and yogurt blend together much more easily, creating a smoother batter. This helps the muffins bake evenly and gives them a lighter, fluffier texture. So, take those eggs out of the fridge about 30 minutes before you start baking! You’ll thank me later.

Properly Measure Flour for Strawberry Greek Yogurt Muffins

Okay, this is a big one! Scooping flour directly from the bag compacts it, which means you’ll end up using too much. The best way to measure flour is to spoon it into your measuring cup and then level it off with a knife. Or, even better, use a kitchen scale! Accurate measurements are key to muffin perfection. I swear!

Strawberry Greek Yogurt Muffins - detail 2

Storing and Reheating Your Strawberry Greek Yogurt Muffins

So, you’ve baked up a batch of these amazing Strawberry Greek Yogurt Muffins… and maybe you didn’t eat them all in one sitting (I won’t judge if you did!). Here’s how to keep them fresh and delicious!

Storing Strawberry Greek Yogurt Muffins

The best way to store these muffins is in an airtight container. They’ll keep at room temperature for a couple of days, or in the fridge for up to a week. Honestly, though, they never last that long at my house!

Reheating Strawberry Greek Yogurt Muffins

Want to warm one up? Just pop it in the microwave for about 15-20 seconds. Or, if you’re feeling fancy, you can reheat it in the oven at 350 degrees F for about 5 minutes. Either way, they’re just as good as fresh!

Frequently Asked Questions About Strawberry Greek Yogurt Muffins

Got questions? I’ve got answers! Here are some of the most common questions I get asked about these Strawberry Greek Yogurt Muffins. Don’t be shy – if you have more, just ask!

Can I use frozen strawberries in these Strawberry Greek Yogurt Muffins?

Totally! Frozen strawberries work just fine. Just make sure you thaw them a bit and drain off any extra liquid before you dice them up and toss them in flour. Nobody wants soggy bottoms! Trust me on this one.

How do I prevent my Strawberry Greek Yogurt Muffins from sinking?

Ah, the dreaded muffin sink! The two biggest culprits are overmixing the batter and an uneven oven temperature. So, be gentle when you’re mixing, and make sure your oven is properly preheated. Also, resist the urge to peek too often while they’re baking. Let them do their thing!

Can I make these Strawberry Greek Yogurt Muffins gluten-free?

Yep! Just swap out the spelt or whole wheat flour for a gluten-free flour blend. I recommend using a blend that’s designed for baking, so it has the right texture and rise. Bob’s Red Mill makes a good one. Just follow the package instructions. You got this!

Nutritional Information for Strawberry Greek Yogurt Muffins

Okay, so here’s the deal: I’m not a nutritionist, and nutritional info can vary *a lot* based on brands and stuff. So, I’m not providing exact numbers here, okay?

Enjoy Your Homemade Strawberry Greek Yogurt Muffins!

Okay, now go bake these amazing Strawberry Greek Yogurt Muffins and tell me what you think! Leave a comment, rate the recipe, and share your pics on social media! I wanna see your muffin masterpieces!