Can I use frozen strawberries instead of fresh strawberries?

Yes, you can use frozen strawberries. There's no need to thaw them first; add them straight from the freezer to the batter. Be sure to chop them into small pieces.

Can I use a different type of fruit in these muffins?

Yes, you can use a different type of fruit in these muffins. Be sure to adjust the amount of sugar you add to the batter as some fruits are sweeter than others.

What kind of Greek yogurt should I use?

You can use whole milk, nonfat, or low-fat Greek yogurt, but the results will be slightly different. The higher fat content in the whole milk yogurt will make for a more moist and rich muffin, while the nonfat or low-fat versions will produce a lighter muffin. If you are looking for a health conscious option, nonfat or low-fat Greek yogurt is the way to go.

How do I store leftovers?

These strawberry muffins are a bit moist on the inside due to the strawberry bits, so they are best consumed as soon as possible after baking. But you can keep them in a sealed container in the fridge for up to 3 days.

Fresh Strawberry Muffins to Tempt Your Tastebuds

Print Recipe

Super easy, fluffy, and delicious strawberry and greek yogurt muffins.

Author: LINDSAY DELK
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: baking/sweets
Cuisine: International

Ingredients

Scale

1 ½ cup white flour
1 tablespoon baking soda
½ teaspoon salt
2 cups strawberries (diced)
2 cups greek yogurt
1 cup white sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk (optional)
¾ cup unsalted butter

Instructions

Start by preheating the oven at 395 F/ 200 C
washing the strawberries and dicing them into small cubes. Set aside.
In a large bowl combine the flour, sugar, salt, and baking powder. Mix well.
In a separate bowl crack the egg, add the butter and whisk it. Add the greek yogurt to it and mix well.
Add the dry ingredients mixture and mix well until well combined and a soft texture with no lumps is achieved. Depending on whether your batter is too dry, add a splash of milk to the mixture to achieve a softer batter.
Mix the diced strawberries into the batter mixture.
Prep the cupcake mold with cupcake cups.
Pour the batter into each of the cupcake cups.
Bake at 374 F/190 C for 20 minutes until the cupcakes have risen and are golden.
Let cool down and enjoy!

Notes

Depending on your type of yogurt and the egg size, you might need to add some milk to the batter to achieve the perfect consistency. It shouldn’t be too runny nor too stiff but something in between. It’s best to keep adding splash by splash until you achieve the perfect consistency.

These strawberry muffins are a bit moist in the interior due to the presence of strawberry bits, so are best consumed asap in the following days (max 3) Keep in a sealed container in the fridge.

Find it online: https://livelytable.com/fresh-strawberry-muffins/