Vanilla doesn’t always mean bland and boring and these Yogurt Muffins with fresh strawberries are proof of that.

Strawberry Vanilla Yogurt Muffins on a cooling rack

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I’m not sure why I’ve recently become captivated by the idea of vanilla.

More specifically, the idea of a vanilla muffin has eked. Its eked way into my brain with zero intentions of leaving. (These Chocolate Muffins have also been on my brain.)

Now, to be clear, I didn’t want to bake vanilla (i.e. boring) muffins; I wanted VANILLA muffins in the truest sense of the term.

Vanilla muffins that would be bursting with so much vanilla flavor, they would be vibrant and undeniably delicious—two adjectives I seldom use when referring to vanilla (unless I’m talking about this Buttermilk Cake).

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 resulting vanilla yogurt muffins are everything I dreamed they would be and more.

easy yogurt muffins with strawberries on a cooling rack

5 Star Review

“These muffins have become a staple in our house and are constantly requested by our 2 toddlers!”

— Amanda —

How to Make Yogurt Muffins

With a marriage of rich, fragrant vanilla and juicy red strawberries, these wholesome vanilla yogurt muffins are an easy and healthy bakery treat you can whip up any day of the week (these Applesauce Muffins are another quick healthy muffin to try).


The Ingredients

  • Flour. My signature 50/50 blend of all-purpose and white whole wheat flour gives these yogurt muffins the perfect balance of softness and heartiness (it’s also what I use for these Cranberry Orange Muffins).
  • Yogurt. The yogurt makes the muffins unbelievably moist and adds protein (yogurt is also my secret to these Coffee Cake Muffins).
  • Vanilla Soy Milk. Soy milk adds moisture and packs even more protein to make these tender little muffins deceptively filling.
  • Vanilla Bean Paste. Provides a luxurious and 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.)
  • Sugar. Sweetens the batter and improves the tenderness of the muffins.
  • Butter. For moisture, softness, and rich butter flavor that marries perfectly with the sweet vanilla flavor.
  • Mix-ins. Though these vanilla 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, like blueberries. (If you love these Buttermilk Blueberry Muffins, then you’d also love blueberry yogurt muffins). You could even toss in a handful of chocolate chips if you feel so called.
a plate with a moist strawberry yogurt muffin

The Directions

  1. Stir together the dry ingredients.
a bowl of beaten eggs, milk, and melted butter
  1. In a separate bowl, whisk together the wet ingredients.
adding wet ingredients to dry ingredients for yogurt muffins
  1. Stir until just combined.
a bowl of mixed muffin batter
  1. Gently fold in the strawberries.
folding fresh strawberries into a bowl of yogurt muffin batter
  1. Divide the batter into a greased muffin tin and sprinkle with sugar.
a standard muffin pan filled with batter
  1. Bake until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
  2. Remove and let cool. ENJOY!

Storage Tips

  • 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.
  • Don’t miss this handy guide: How to Store Muffins {Keep Them Fresh for Longer!}
Strawberry Vanilla Yogurt Muffins with a bite taken out

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.

Frequently Asked Questions

Can I Make These Muffins with Strawberry Yogurt?

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!

Can I Make Yogurt Muffins with Gluten Free Flour?

I have not personally made these yogurt muffins gluten free, however many readers have reported success swapping the all-purpose flour for a trusted brand of 1-to-1 gluten free flour.

Could I Use Dried Strawberries Instead of Fresh in Muffins?

If you find that fresh strawberries add too much moisture to the muffins, you can also try swapping them for dried strawberries instead. They’ll give the muffins a wonderfully concentrated strawberry flavor without the excess moisture.

Strawberry Vanilla Yogurt Muffins on a cooling rack

Yogurt Muffins

5 from 3 votes
These moist and healthy yogurt muffins with fresh strawberries are bursting with vanilla flavor and can be ready in about 30 minutes.

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 sugar , 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

  • TO STORE: Store leftover muffins in an airtight container at room temperature or in the refrigerator for 5 days.
  • TO FREEZE: Freeze yogurt muffins, well wrapped in plastic, for up to 3 months. Defrost overnight in the refrigerator.

Nutrition

Serving: 1(of 12)Calories: 145kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 209mgPotassium: 87mgFiber: 1gSugar: 12gVitamin A: 154IUVitamin C: 8mgCalcium: 46mgIron: 1mg

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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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14 Comments

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  1. 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!

  2. 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!

  3. 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!

  4. 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!