Vanilla doesn’t always mean bland and boring and these Yogurt Muffins with fresh strawberries are proof of that.
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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.
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.
The Directions
- Stir together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Stir until just combined.
- Gently fold in the strawberries.
- Divide the batter into a greased muffin tin and sprinkle with sugar.
- Bake until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- 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!}
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
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!
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.
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.
Yogurt Muffins
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Ingredients
- ¾ cup all purpose flour
- ¾ cup white whole wheat flour or substitute additional all purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla bean paste or substitute 1 tablespoon vanilla extract
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled
- ¾ cup vanilla yogurt I used non-fat Greek
- ¼ 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
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