Go Back
–+ servings
A closeup of a strawberry muffin.

Strawberry Yogurt Muffins

Quick and easy to make these strawberry yogurt muffins are light, fluffy and full of fresh strawberries.
Print Recipe
Pin Recipe Share on Facebook Share on Twitter
Prep Time : 10 mins
Cook Time : 25 mins
Course : Breakfast, Desserts, Snacks
Servings : 12 muffins
Calories : 238 : kcal
Author : Harriet

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 butter soft
    • 80 grams sugar white granulated
    • 2 large eggs
    • 245 grams strawberry yogurt
    • 250 grams fresh strawberries roughly chopped
    • Grated rind and juice of 1 large lemon

    Dry mix

    • 325 grams plain flour
    • 3 ¼ teaspoons baking powder
    • Note: 375 grams of self-rising flour can be used instead of the plain flour and baking powder.

    INSTRUCTIONS

    Preheat the oven to 180°C 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

    1. All ingredients must be at room temperature, if it's not, the batter will look thick and dry.
    2. Orange juice and rind can be used as an alternative for the lemon juice and rind. 
    3. These muffins are best stored in the fridge once cool.
    4. The muffins will last about a week in the fridge.
    5. For longer storage they can be frozen.
    6. 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.
    Nutrition Facts
    Strawberry Yogurt Muffins
    Serving Size
     
    1 muffin
    Amount per Serving
    Calories
    238
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    52
    mg
    17
    %
    Sodium
     
    212
    mg
    9
    %
    Potassium
     
    107
    mg
    3
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    306
    IU
    6
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    100
    mg
    10
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure