Description
These Strawberry Yogurt Muffins are a wholesome and moist treat made with whole wheat pastry flour, fresh strawberries, and creamy Greek yogurt. Naturally sweetened with maple syrup and flavored with cinnamon and vanilla, they offer a perfect balance of nutrition and indulgence for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Wet Ingredients
- 2 large eggs (at room temperature)
- 1 cup plain whole milk Greek yogurt (at room temperature)
- ¼ cup coconut oil (melted)
- ½ cup maple syrup (at room temperature)
- ¼ cup unsweetened almond milk (at room temperature)
- 1 teaspoon vanilla extract
Fruit
- 1 heaping cup fresh strawberries (diced, plus more for topping, dried with a paper towel)
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper or silicone liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the whole wheat pastry flour, baking powder, baking soda, sea salt, and cinnamon. Ensure all dry ingredients are evenly distributed.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the eggs, Greek yogurt, melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth and fully incorporated.
- Combine Mixtures: Pour the wet mixture into the dry ingredients bowl. Gently stir until the batter is just combined—it’s important not to over-mix to keep the muffins tender. Some streaks of flour can remain.
- Prepare Batter with Strawberries: Spoon about 1 tablespoon of batter into each muffin liner to create a base layer. Fold the diced strawberries into the remaining batter, then evenly distribute this mixture into the muffin cups over the base batter. Place additional strawberry pieces on top for garnish.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked inside.
- Cool: Allow the muffins to cool in the tin for a few minutes so they firm up, then transfer them to a wire rack to cool completely to room temperature.
- Store: Store the muffins in an airtight container at room temperature for 3 to 4 days, refrigerate them for up to one week, or freeze for up to 3 months in a freezer-safe container.
Notes
- Make sure all refrigerated ingredients are at room temperature to ensure smooth mixing.
- Do not over-mix the batter; a few streaks of flour are fine to keep muffins light.
- Dry fresh strawberries with a paper towel before folding them in to reduce excess moisture and prevent soggy muffins.
- Muffins are best enjoyed within a few days for optimal freshness but freeze well for longer storage.
- Substitute maple syrup with honey if preferred, though sweetness and flavor may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
