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Strawberry Muffins

Deliciously fluffy strawberry muffins packed with real fruit, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Plus 1 tbsp for tossing strawberries.
  • ¾ cup granulated sugar Can swap half with brown sugar.
  • 2 tsp baking powder Not baking soda.
  • ½ tsp salt Skip this at your own peril.
Wet Ingredients
  • 1 cup Greek yogurt Can substitute with sour cream.
  • ¼ cup melted butter Or use oil.
  • ½ cup milk Any kind, oat milk is fancy.
  • 1 large egg Room temperature; microwave for 10 seconds if cold.
  • 1 tsp vanilla extract Cheap vanilla is fine.
Fruit
  • 1 cup fresh strawberries, diced Frozen can be used if thawed and drained.

Method
 

Preparation
  1. Toss diced strawberries with 1 tbsp flour.
Mix Dry Ingredients
  1. Whisk together flour, sugar, baking powder, and salt in a bowl.
Combine Wet Ingredients
  1. In another bowl, mix egg, Greek yogurt, melted butter, milk, and vanilla. Whisk until smooth, but do not overmix.
Combine Mixtures
  1. Pour the wet mixture into the dry mixture and stir until just combined; lumps are fine.
  2. Gently fold in the floured strawberries, saving a few for topping.
Bake
  1. Divide batter into a lined muffin tin, filling ¾ full, and bake at 375°F for 20–25 minutes until a toothpick comes out clean.
Cool
  1. Let muffins sit in the tin for 5 minutes, then transfer to a rack to cool.

Notes

Store cooled muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. To freeze, wrap individually and store for up to 3 months. Reheat in microwave for 20 seconds.