Strawberry Yogurt Mini Muffins Recipe

Introduction

These Strawberry Yogurt Mini Muffins are a delightful, bite-sized treat perfect for breakfast or a snack. Made with fresh strawberries and creamy Greek yogurt, they offer a moist texture and a burst of fruity flavor in every bite.

Ingredients

• 1 cup Greek yogurt (plain or flavored)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 cup fresh strawberries, chopped
• 1 large egg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to ensure an even bake.
2. Step 2: Line a mini muffin pan with paper liners or lightly grease the cups to prevent sticking.
3. Step 3: In a large mixing bowl, combine the Greek yogurt and granulated sugar. Mix well until blended.
4. Step 4: Crack the egg into the bowl with the yogurt mixture and beat gently until everything is well combined.
5. Step 5: Gradually add the all-purpose flour to the wet mixture and stir until just combined. Be careful not to overmix.
6. Step 6: Gently fold in the chopped strawberries so they are evenly distributed throughout the batter.
7. Step 7: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
8. Step 8: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the batter before baking.
• You can substitute fresh strawberries with blueberries or raspberries for a different fruit twist.
• Using flavored Greek yogurt adds subtle sweetness and can reduce the amount of added sugar.
• Be careful not to overmix the batter to keep the muffins tender and light.

Storage

Store the mini muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or a warm oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-Greek yogurt in this recipe?

Yes, you can use regular yogurt, but Greek yogurt’s thicker texture helps make the muffins moist and tender. If using regular yogurt, you might want to strain it slightly to remove excess liquid.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or a similar binder for best results.

Strawberry Yogurt Mini Muffins Recipe

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★★★★★

4.5 from 98 reviews

These Strawberry Yogurt Mini Muffins are delightful bite-sized treats, combining the tangy creaminess of Greek yogurt with the fresh sweetness of ripe strawberries. Perfect for breakfast, snacks, or a light dessert, they bake up moist and tender with a subtle sweetness that’s not overpowering. Easy to make and quick to bake, these mini muffins are ideal for a quick snack or lunchbox addition.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 24 mini muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup granulated sugar

Wet Ingredients

• 1 cup Greek yogurt (plain or flavored)
• 1 large egg

Add-ins

• 1 cup fresh strawberries, chopped

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This step ensures the oven reaches the ideal temperature for even baking of the mini muffins.
2. Prepare the Muffin Pan: Line a mini muffin pan with paper liners or lightly grease the cups. This prevents the muffins from sticking and makes removal easier.
3. Mix Yogurt and Sugar: In a large mixing bowl, combine the Greek yogurt and granulated sugar. Stir well until the sugar is evenly incorporated and the mixture is smooth.
4. Add the Egg: Crack the egg into the yogurt mixture. Beat gently until all ingredients are well combined, creating a uniform batter base.
5. Incorporate Flour: Gradually add the all-purpose flour to the wet mixture. Stir gently just until the flour disappears and the batter is combined; avoid overmixing to keep the muffins tender.
6. Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter to evenly distribute the fruit without breaking it down.
7. Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising during baking.
8. Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
9. Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

• You can use plain or flavored Greek yogurt according to your preference; flavored yogurt will add extra sweetness and flavor.
• Ensure not to overmix the batter after adding flour to keep the muffins light and fluffy.
• Fresh strawberries work best, but you can substitute with frozen strawberries if fresh are unavailable; just thaw and drain excess moisture first.
• If you prefer, sprinkle a little sugar on top before baking for a slightly crunchy topping.
• These mini muffins freeze well; store them in an airtight container for up to 1 month and thaw before eating.

Keywords: strawberry yogurt mini muffins, mini muffins, Greek yogurt muffins, fruit muffins, breakfast muffins, easy baking recipe