Easy Strawberry Greek Yogurt Muffins
Delicious and wholesome muffins made with fresh strawberries and Greek yogurt, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 3/4 cups Whole wheat flour (or all-purpose flour) All-purpose flour can be used for a lighter texture.
- 1/3 cup Old-fashioned oats Oats add a hearty texture.
- 2 tablespoons Old-fashioned oats (reserved for topping) Used for topping the muffins.
- 1 teaspoon Baking powder Leavening agent for fluffiness.
- 1/2 teaspoon Baking soda Helps with rising.
- 1/2 teaspoon Ground cinnamon Adds warmth and flavor.
- 1/2 teaspoon Sea salt Balances sweetness.
Wet Ingredients
- 1/3 cup Extra-virgin olive oil Substitutes melted butter nicely.
- 1/3 cup Pure maple syrup or honey Natural sweeteners.
- 2 Large eggs At room temperature.
- 1 cup Plain Greek yogurt Full-fat recommended for richness.
- 2 teaspoons Pure vanilla extract Enhances flavor.
- 1/2 to 1 teaspoon Lemon zest Adds brightness.
Add-Ins
- 2 cups Fresh ripe strawberries, chopped Chop into 1/2-inch pieces.
- 1 teaspoon Optional: turbinado sugar for topping Adds crunch and sweetness on top.
Instructions
Preparation
- Preheat your oven to 400°F (205°C) and line a standard 12-cup muffin tin with paper or silicone muffin liners.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, 1/3 cup of oats, baking powder, baking soda, cinnamon, and sea salt.
Combine Wet Ingredients
- In a separate medium bowl, whisk together the olive oil, maple syrup, Greek yogurt, eggs, vanilla extract, and lemon zest until smooth and fully combined.
Mix Ingredients
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together just until combined. Do not over-mix.
Add Strawberries
- Gently fold the chopped strawberries into the batter, reserving a small handful to place on top of the muffins before baking.
Portion and Top the Muffins
- Divide the batter evenly among the 12 muffin cups. Press the reserved strawberries onto the tops, then sprinkle with the remaining 2 tablespoons of oats and the optional turbinado sugar.
Bake the Muffins
- Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and Serve
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Always use room temperature ingredients for even mixing. Do not over-mix the batter to avoid tough muffins. Fresh, ripe strawberries are key for the best flavor.