An informal dessert for picnics or a lunch on the go, this strawberry yogurt muffins recipe is light, sweet, and fresh-tasting. Its tender, vanilla-scented cake batter, dotted with fresh strawberries, makes it a perfect treat for outdoor meals and picnics.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 strawberry muffins
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 7 ounces plain Greek-style yogurt
- 3 eggs, brought to room temperature
- 1/2 cup canola oil
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 12 ounces fresh, chopped strawberries
How to make strawberry yogurt muffins:
Preheat the oven to 350F and prepare 12 muffin tins with paper liners or a light coating of vegetable oil spray.
In a large bowl, stir the flour, sugar, and baking soda together. In a separate bowl, lightly beat the yogurt, eggs, oil, cream, and vanilla together until the mixture is smooth. Add the wet ingredients to the dry ingredients and stir until the batter is nearly smooth with only a few, small lumps remaining. Gently fold the strawberries into the batter.
Spoon the strawberry muffin batter into the prepared muffin tins and bake the muffins for 22 to 28 minutes, until they test done in the middle. Allow them to cool in the pan for five minutes before transferring them to a wire rack to continue cooling.
This strawberry cake muffin recipe makes 12 muffins.