Strawberry Vanilla Greek Yogurt Muffins
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Strawberry Vanilla Yogurt Muffins

Yield: 12 muffins
Prep Time:
15 mins
Moist and healthy yogurt muffins with fresh strawberries and three times the vanilla flavor.


  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe 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.
Course: Breakfast
Cuisine: American
Keyword: Healthy Muffin Recipe, Strawberry Vanilla Yogurt Muffins

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