Fresh Strawberry Muffins to Tempt Your Tastebuds

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


  • 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


  1. Start by preheating the oven at 395 F/ 200 C
  2. washing the strawberries and dicing them into small cubes. Set aside. 
  3. In a large bowl combine the flour, sugar, salt, and baking powder. Mix well.
  4. In a separate bowl crack the egg, add the butter and whisk it. Add the greek yogurt to it and mix well. 
  5. 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. 
  6. Mix the diced strawberries into the batter mixture. 
  7. Prep the cupcake mold with cupcake cups. 
  8. Pour the batter into each of the cupcake cups.
  9. Bake at 374 F/190 C for 20 minutes until the cupcakes have risen and are golden. 
  10. Let cool down and enjoy!


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.