Be the first to make these incredibly easy strawberry muffins! They are super moist, and jam packed with fresh strawberries. There’s nothing to it with this easy one bowl recipe!
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Why You'll Love This Recipe
- These strawberry yogurt muffins are super moist, soft and light to eat.
- Each bite is mouth-watering because, it’s filled with delicious pieces fresh strawberries.
- The strawberry yogurt used in the recipe not only enhances the flavour, it also adds to the moisture and lightness of the muffin.
- These muffins are not overly sweet because, the sugar has been kept to a minimum.
- They make a great guilt free snack with only 218 calories per muffin.
- They keep very well, if kept in the fridge.
- They reheat very well in the microwave oven.
- They are great for breakfast or as an on the go snack. Perfect for lunch boxes too!
- It’s also a great recipe for meal prepping as it can be frozen.
Equipment
You will need a large mixing bowl and wooden spoon to make the batter.
To bake the muffins, you will need 1 x 12-hole muffin tin or 2 x 6-hole muffin tins. The capacity of each muffin hole should hold about half a cup of water.
We like to line the muffin holes with paper cases, it not only looks good but, makes it easier to clean the muffin tins.
If you don’t have paper cases or can’t buy them, grease them well and coat with a little flour, and shake away the excess flour before filling with the batter. Or, make your own using baking paper, get the instructions here.
Ingredients
All the ingredients must be at room temperature before mixing the batter.
Strawberries – You will need 1 x 250-gram (9 ounce) punnet of fresh ripe strawberries. Use a small knife to cut away the green leaves, then wash and drain the strawberries. Pat them dry with a paper towel. Then roughly chop the strawberries into small chunky pieces.
Plain flour and baking powder – or use self-rising flour.
Strawberry yogurt – Use full fat yogurt. The fat in the yogurt will contribute to the tenderness and softness of the muffins.
Butter – Make sure that the butter is soft. It’s easier to mix into the batter when soft.
We prefer to use butter for flavour. However, if you prefer an equal quantity of vegetable oil or margarine can be used instead.
Or, if you like and even healthier option, replace half the butter (or oil or margarine) with an equal quantity of apple sauce.
Sugar – There is a reduced amount of sugar in this recipe because, the yogurt and strawberries have their own sweetness.
However, if you like a sweeter muffin, the sugar can be increased to about 100 - 110 grams.
Eggs – Use two large eggs for this recipe.
Lemon – Grate the rind of a large lemon and use all of it’s juice. If you don’t like lemon, the juice and rind of a medium/large fresh orange can be used.
Step By Step Instructions
Don’t use a mixer for making muffins. You a better of using a wooden spoon to do the job. It’s gentler and there is less chance of over working the batter.
An over mixed muffin batter will give you a dense and heavy muffin.
Turn the oven on and set it to 180°C and allow it to heat while you prepare the muffins.
Step 1 - Place the soft butter and sugar into a large mixing bowl. Use a wooden spoon to mix the butter and sugar together.
Step 2 - Add the yogurt and eggs and beat until smooth.
Step 3 - The batter won’t be completely smooth but, you want it mixed as well as you can.
Step 4 - Add the chopped strawberries and lemon rind.
Step 5 - Gently mix to combine.
Step 6 - Sift the flour and baking powder together, then add to the bowl.
Step 7 - Use a wooden spoon to mix the batter until the flour just mixes in. Finish off by scraping the bowl down with a spatula.
Note: This is a thick but soft batter.
Step 8 - Use two spoons to divide the muffin batter evenly between the muffin holes. Because this is a thick batter it’s okay to fill them to the level of the tin. They won’t spill over.
Step 9 - Place the muffin tin into the pre heated oven for about 25 – 30 minutes or until a skewer inserted into a muffin comes out clean.
Remove from the oven and allow to cool in the tin for about 10 minutes before transferring the strawberry muffins to a wire cake rack to cool.
Storage
These muffins are best stored in the fridge once they have cooled. This is because of the fresh strawberries; they have moisture and if left out for a long time can go mouldy.
Place the cooled strawberry muffins in an airtight container or cover them tightly with plastic. We have had them in the fridge like this for about 7 days.
For longer storage, wrap strawberry muffins individually in plastic or place in a freezer safe container and freeze for up to three months.
FAQ
Yes, most muffins can stay out overnight.
However, you do need to consider the climate. If it is hot or humid, it would be better to store them in the fridge. In hot or humid climate food has a tends to go off quite quickly.
If the climate is cool, they could be left out for a day, but no longer.
If in doubt store the muffins covered in the fridge.
No, any food should not be refrozen once thawed. Once a food has been thawed it should be stored in the fridge for no longer than a few days.
Yes, muffins can be cooked without liners.
For non-stick muffins tins, these need to be greased and floured before adding the batter. If you don’t, the muffins will stick.
If you have a non-stick pan these generally don’t need to be greased. But depending in the quality of the pan they may need a light coating of grease before use.
Yes, muffins can be warmed using the microwave oven. Microwave on high for about 20 – 30 seconds or until hot.
More Sweet Recipes
Recipes with strawberries
Recipe
Strawberry Yogurt Muffins
Equipment
- 12-hole muffin tin (½ cup capacity)
- Muffin liners or cupcake cases
- Large mixing bowl
- Wooden spoon and spatula
Ingredients
Note: All ingredients must room temperature.
Wet mix
- 125 grams (4.4 ounces) butter soft
- 80 grams (2.8 ounces) sugar white granulated
- 2 large eggs
- 245 grams (8.6 ounces) strawberry yogurt
- 250 grams (8.8 ounces) fresh strawberries roughly chopped
- Grated rind and juice of 1 large lemon
Dry mix
- 325 grams (11.4 ounces) plain flour
- 3 ¼ teaspoons baking powder
Instructions
Preheat the oven to 180°C (355°F)and grease or line the muffin pans.
- Place the flour and baking powder into a bowl and mix well to combine. Put aside.
- In another large mixing bowl, add the soft butter and sugar and mix to combined
- Then beat in the eggs and yogurt. Beating until smooth.
- Add the chopped strawberries, lemon juice and rind and gently mix together.
- Add the flour and very gently mix until the flour has just combined with the wet mixture. Note: Avoid over mixing as this will make the muffins tough. It’s okay to have some lumpy bits in the batter.
- Divide the mixture evenly between the muffin pans.
- Bake for about 20 – 25 minutes or until a skewer inserted into a muffin comes out clean.
- Remove from the oven allow to cool in the tin for 5 – 10 minutes then transfer to a wire cake rack and allow to cool.
Notes
- All ingredients must be at room temperature, if it's not, the batter will look thick and dry.
- Orange juice and rind can be used as an alternative for the lemon juice and rind.Â
- These muffins are best stored in the fridge once cool.
- The muffins will last about a week in the fridge.
- For longer storage they can be frozen.
- Freshen cold muffins before eating by warming in the microwave for about 20 – 30 seconds or until hot. For frozen muffins allow them to thaw before warming.
Rachi says
Love fruit muffins, love the recipe
Sarah says
Yum these look delicious! Perfect for strawberry season atm and a great one to whip up with the kids 🙂
Sylvie says
love the idea of using strawberry yogurt to make these muffins, how delicious!