Ben and I have been fighting about vanilla the past few weeks. Namely, our vanilla walls. (We agreed that the Strawberry Vanilla Yogurt Muffins are delightful and can stay.)

Strawberry Vanilla Greek Yogurt Muffins

When we moved into our new house last September (well, my new house—Ben lived in it from the ages of 7 to 18. That story here), I foolishly believed that we’d have our belongings thoughtfully stowed, our home bar in place, and our pictures hung in time to throw a Christmas party.

Reality: the wreckage of our old dining room table is still scattered across the basement, and there’s an unpacked box of Ben’s childhood toys in the center of our family room as I type this.

We have made some progress. We repainted our entire first floor, replaced our stackable plastic drawers with grown-up furniture, and changed out our electrical sockets without starting a fire, all of which I consider an achievement. I’m becoming more accepting of the fact that turning a “house” into a “home” takes time (a lot of it) and tempering my nagging honey-do list accordingly. One unfinished aspect of our move, however, I simply could not let alone: our plain vanilla walls.

Ultra moist Strawberry Yogurt Muffins. Healthy muffins that taste so delicious, you'll never know they are good for you!

Greek Yogurt Muffins with Strawberries and Vanilla

Our house is in an ultra-woodsy area, so it stays fairly shaded during the day. A photographer and sunshine junky, I wanted to paint the walls a color that would reflect as much natural light as possible during the day, so we chose a paint that I most appropriately described as vanilla (or French vanilla. If you buy a lot of vanilla ice cream, you know the one I mean.)

While the light, creamy color does add an airiness that I love, without pictures the walls felt sterile. Finally, I reached a breaking point—I could handle Ben’s toys being out (doesn’t it sound like I’m talking about my son there?), but I could not stand the bare vanilla walls for one more second. At my insistence, we spent an entire Saturday combing our old hard drives for pictures, bought out the entire frame selection at World Market, and then Ben gave me the best anniversary present of all: he hung every single picture in our whole house.

Now when I look around, instead of seeing vanilla, I see beautiful reminders of the people we love and the places we’ve been fortunate to travel. Our once-empty walls fill me with gratitude.

Travel and Family Picture Collage

Apparently vanilla eked its way into my brain, because I became captivated by the idea of baking a muffin so bursting with vanilla flavor, it would be vibrant and unmistakable, two adjectives I almost never use when referring to vanilla. I didn’t want to bake vanilla (i.e. boring) muffins; I wanted VANILLA muffins in the truest sense of the term.

Vanila-Packed Fluffy Strawberry Muffins

To achieve my very vanilla goal, I packed three types of vanilla into the muffin batter: vanilla Greek yogurt, Silk vanilla soy milk, and vanilla bean paste.

The yogurt makes the muffins unbelievably moist and adds protein, the soy milk packs even more protein (these babies are filling!), and the vanilla bean paste is luxurious and has a highly concentrated vanilla flavor. I love the pretty speckles it adds to the batter too. (This vanilla bean paste and this one are both fabulous.)

Though the yogurt muffins would be lovely as is, I couldn’t resist the urge to stir in a handful of juicy ripe strawberries. Feel free to swap other fruit or toss in a handful of chocolate chips as you feel so called.

Strawberry Vanilla Yogurt Muffins. Moist and so healthy!

How to Store and Freeze Strawberry Vanilla Yogurt Muffins

  • To Store. Store leftover muffins in an airtight container at room temperature or in the refrigerator for up to 5 days.
  • To Freeze. Place muffins in an airtight freezer-safe storage container in the freezer for up to 3 months. I like to individually wrap each muffin so I can thaw them as desired.

More Marvelous Muffins

Strawberry Vanilla Yogurt Muffins

Whether you pack them for a snack, eat one on the run, or serve a big basket at your next brunch, I hope these Strawberry Vanilla Yogurt Muffins bring you a bit of the brightness and gratitude I feel when I look at my vanilla walls.

Strawberry Vanilla Greek Yogurt Muffins

Strawberry Vanilla Yogurt Muffins

5 from 4 votes
Moist and healthy yogurt muffins with fresh strawberries and three times the vanilla flavor.

Prep: 15 mins
Cook: 16 mins
Total: 31 mins

Servings: 12 muffins

Ingredients
  

  • 3/4 cup all purpose flour
  • 3/4 cup white whole wheat flour or substitute additional all purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla bean paste or substitute 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 tablespoons unsalted butter melted and cooled
  • 3/4 cup vanilla yogurt I used non-fat Greek
  • 1/4 cup vanilla soy milk or unsweetened vanilla almond milk
  • 1 cup diced fresh strawberries
  • Turbinado raw sugar or big sparkling sugar, for decorating

Instructions
 

  • Preheat the oven to 375 degrees and grease a standard-sized muffin tin. In a large bowl, stir together the all purpose flour, white whole wheat flour, sugar, baking soda, and salt.
  • In a separate bowl, whisk the vanilla bean paste, eggs, butter, yogurt, and almond milk. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center. Stir by hand, just until combined. The batter may be slightly lumpy. Gently fold in the strawberries.
  • Divide batter evenly between the prepared muffin tins and sprinkle with sugar. Bake for 16-20 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature or in the refrigerator for 5 days or freeze, well wrapped, for up to 3 months.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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47 Comments

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  1. Hi Erin, made these muffins over the weekend, really yummy. Love how the whole muffin gets infused with berry goodness and how the strawberries become like a baked in strawberry preserve. And love how fluffy the muffin is. My standard muffin recipe is denser and takes about 50 min to bake sp I was skeptical that these would be done in 20 min but they were!  In less than half the time. And love how forgiving the recipe is. I used what I had on hand, regular milk, homemade yogurt, vanilla essence, and still turned out great. Only thing is that the recipe doesn’t state when to mix in the  sugar but I assumed with the wet ingredients. I prefer to mix it first with the butter to avoid it getting clumpy when the rest of the cold ingredients go in but maybe that’s just preference. Will definitely be making these again!! Thanks for another great recipe!5 stars

    1. Ana, I’m so happy to hear you loved these muffins! Also, I apologize for the sugar being missing from the directions (I stare at these recipes so long, sometimes I read what I *think* is there, instead of what I typed!). As you mentioned, they are super forgiving, so the way you did it was just fine :) I’m thrilled to know you enjoyed them. Thanks for taking time to leave your review!

  2. It’s always challenging to blend two households.  I went through the same thing when I got married (my hubby and I had two separate houses and I move into his). . .but several houses later everything is finally in place.  Love your pictures.  It looks like you have been to lots of fabulous places.  And did I see an Ellie?  I lived in Kenya before moving to Boston. . .so ellies and the African continent hold a special place in my heart.  

    1. Lynn, I’m glad to know hope is on the horizon, lol. I just need to be patient :) Thanks so much for your kind words about the pictures. We are so fortunate to have visited such incredible places and hope to continue! You did see an elephant. Ben snapped that one while he was in Kenya and loves them too!

  3. Hi Erin,

    I’m keen to try out your recipe, but was wondering if I omit the vanilla soy milk , will it make any difference to the taste & quantities say like it means I will need a full cup of vanilla yogurt then.

    Much thanks!

    1. Hi Fen! Although you could certainly swap a different type of milk, such as regular milk or almond milk, I wouldn’t recommend doing yogurt. Because yogurt has a thicker consistency, it will also change the texture of the muffins. I hope that helps and that you love this recipe!

  4. These muffins have become a staple in our house and are constantly requested by our 2 toddlers! Quick question, have you ever made this recipe as a loaf? As in, strawberry bread? Just curious! I’m thinking about trying it for our upcoming beach trip. Are there any changes you would make? Thanks!5 stars

    1. Amanda, I’m so happy to hear that these muffins have become a staple for you and your kids! I do think that it would work well as a loaf. I would suggest baking at 350, though since I’ve never tried it, I’m not sure how long it would take. My guess is 40 to 50 minutes, but I would start checking it at about half hour just to be sure that it doesn’t overbake. If the top starts getting too dark before the middle is set, loosely tent the top of the pan with foil, then continue baking until a toothpick inserted in the center comes out clean. If you do try it as a loaf, I would love to hear how it turns out!

  5. Dear Erin,
    I’m enjoying making your recipes. I don’t have to make changes, the recipes work well. My family is enjoying the muffins I’m baking with your help.
    I want to make plain vanilla cupcake/muffins, but want them without any fruit and more healthy. Please let me know if I can add Chia seeds or make any other changes to it.
    Thanks and love
    Gargi5 stars

    1. Hi Gargi, I’m so happy to hear that my recipes have been a hit! You can omit the strawberries from the recipe. I haven’t tried them with chia seeds, but you could experiment. If you decide to play around, I’d love to hear how it goes!

  6. Great recipe! I love these muffins almost as much as the healthy blueberry muffins. The only issue I had is that the strawberry was a bit soggy in the cake, despite drying it with tissue paper before adding it to the mix. Any suggestions on what I could do differently next time to avoid this happening again?5 stars

    1. Nadira, I am so glad you loved these! And you handled the strawberries perfectly; fresh strawberries are wet and juicy when baked. I usually embrace it. What you could do if it bothers you but you want the strawberry taste is look for dried strawberries, then dice them and fold them into the batter.

    1. Hi Guillermina! You can certainly try a gluten free flour in this recipe. I hope you enjoy the muffins if you try them!

    1. Hi Jordan! I’ve only tested the recipe as written, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  7. I have not made the recipe yet. What is the nutrtional information for these muffins?
    Calories, Carbs, Protein, Fats.

    1. Hi Sherry! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

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