Strawberry Yogurt Muffins.
These strawberry yogurt muffins are amazing! Soft and tender, filled with major strawberry flavor, preserves and plain greek yogurt. Love them for breakfast, a snack or even pre-bedtime. Delicious!
Strawberry season makes me so freaking happy!
These strawberry yogurt muffins are made with plain green yogurt, strawberry preserves and chopped fresh strawberries. They are super easy and take no time at all, plus they are always a hit for breakfast or a post-dinner snack.
A warm strawberry muffin slathered in salted butter? Sign me up.
I dream about it!!
This time of year when strawberries are at their peak – so juicy and soft and flavorful and sweet – is my absolute favorite time. It’s the only time of year when I find it acceptable to say that strawberries are as sweet as candy.
In June, they truly are! And they are ripe, tender, juicy – all the things you want in the perfect bite of fruit.
So while I want to eat them by the bowlfull myself, I also throw them in just about anything. Salads, yogurt bowls, muffins!
And more.
This is my go-to muffin recipe that I swapped strawberries into – and because I often find that strawberry add-ins can be underwhelming in baked goods, I swirled in some preserves too!
That’s right, double the strawberry.
Chopped fresh strawberries + strawberry preserves.
The final result is a wonderfully strawberry-loaded muffin that is tender and soft. And, it tastes amazing! Just like early summer.
Perfect for a little summer treat.
Strawberry Yogurt Muffins
Strawberry Yogurt Muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, softened
- ⅓ cup coconut oil melted
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain greek yogurt
- 1 ½ cups chopped fresh strawberries
- ½ cup strawberry preserves
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, baking powder, soda and salt.
- In the bowl of your electric mixer, beat together the butter, oil and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs one at a time and beat until combined. Add the vanilla extract. Add the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.
- Add the wet ingredients to the dry ingredients in the bowl. Use a fork and stir the mixture together, just until the dry ingredients are combined. The batter will be super thick! Fold in the strawberries until they are evenly dispersed. Stir in the preserves.
- Fill the muffin tins ¾ of the way full.
- Bake the muffins for 20 to 25 minutes, until the tops are set. Remove them from the oven and let cool completely before serving.
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One Comment on “Strawberry Yogurt Muffins.”
What could I use in place of the strawberry preserves?