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Greek yogurt strawberry muffins on a cooling rack.
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Greek Yogurt Strawberry Muffins

These Greek yogurt strawberry muffins are light, fluffy, and full of strawberry flavor. Thanks to the addition of a reduced strawberry puree AND diced strawberries, these muffins are fully saturated with delicious sweet strawberry goodness.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: Greek yogurt muffins, healthy muffins, Strawberry Muffins
Servings: 12 muffins

Ingredients

Reduced Strawberry Puree

  • 1 lb strawberries, washed and hulled

Strawberry Muffins

  • 1½ c strawberries, washed, hulled, diced, divided
  • ¾ c white or regular whole wheat flour
  • ¾ c all-purpose flour (+2 tsp for coating strawberries)
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • 2 large eggs
  • ½ c strawberry puree (above)
  • ½ c pure maple syrup
  • ⅓ c Greek yogurt (whole milk or reduced fat)
  • ¼ c canola oil
  • 1½ tsp vanilla extract

Strawberry Sugar Topping

  • ½ c strawberries, hulled, diced
  • 2 Tbsp sugar (turbinado or cane)

Instructions

Reduced Strawberry Puree

  • Wash and hull 1 pound of strawberries. Puree the strawberries in a food processor (it will yield about 1 cup of puree). Simmer the strawberries over medium low heat until reduced to about ½ cup of puree. This will take around 35 to 45 minutes, depending on the type of pan used. Allow the reduced puree to cool completely before using in the muffins. We recommend making this the day before to allow it to fully cool and to cut down on prep time.

Strawberry Muffins

  • Preheat the oven to 375℉. Prepare 12 muffin tins with liners.
  • Hull and dice the strawberries. Toss the strawberries with 2 teaspoons of flour (this will prevent sinking). Set aside ½ cup for the topping.
  • Combine the flours, baking powder, cinnamon, and salt in a large mixing bowl. Set aside.
  • Whisk together eggs, strawberry puree, maple syrup, Greek yogurt, oil, and vanilla in a medium mixing bowl.
  • Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix until the dry ingredients are just incorporated (there can be a few streaks of flour). Fold in 1½ cups of strawberries.
  • Spoon the batter into the muffin tins, filling nearly to the top. Distribute the remaining ½ cup of strawberries on the tops of the muffins. Sprinkle the centers with turbinado sugar, if desired. Avoid the edges to prevent sticking.
  • Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Allow the muffins to cool inside the muffin tins on a cooling rack 10 minutes before removing them from the muffin tin. Enjoy!

Notes

  1. Can I use frozen strawberries - we don't recommend using frozen strawberries for the muffin batter, as they will add extra moisture to the muffins and are likely to fall apart when mixed into the batter. It IS okay to use frozen strawberries for the puree. Frozen berries will have more moisture so be prepared to cook your puree for longer.
  2. When is strawberry season - in the US, strawberry season runs from January to November. Using in season fresh strawberries will result in the most flavorful muffins.
  3. What can I add to muffins to keep them moist - Greek yogurt, buttermilk, and oil help keep muffins moist. Hence why we're making these with both Greek yogurt and a splash of oil.
  4. What is the secret to fluffy muffins - don't overmix the batter! When combining the wet and dry ingredients, just combine until incorporated (it's okay to see a few streaks of flour). Also, we recommend mixing by hand, not using a stand mixer. This will allow for nice air pockets to form in the batter, which results in light and fluffy muffins.
  5. How do I know when muffins are done - if you stick a toothpick into the center, it will come out clean with a few moist crumbs on it but no batter when the muffins are done. Also, look for nice lightly golden brown tops for these muffins.
  6. How do I store muffins - allow the muffins to cool completely. Line the bottom of an airtight container with paper towels and add the muffins to the container in a single layer. Place another layer of paper towel over the top of the muffins and seal. These muffins can stay at room temperature up to 4 days. Alternately, you can freeze them for up to 3 months.
  7. How long do muffins last - these muffins last up to 4 days at room temperature, up to 1 week in the refrigerator, or up to 3 months in the freezer.