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Strawberry Vanilla Yogurt Muffins on a cooling rack

Yogurt Muffins

4.60 From 5 reviews . Help us out! Review HERE.Help out & review HERE
These moist and healthy yogurt muffins with fresh strawberries are bursting with vanilla flavor and can be ready in about 30 minutes.
Prep: 15 minutes
Cook: 16 minutes
Total: 31 minutes
Servings: 12 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.
    a bowl of beaten eggs, milk, and melted butter
  • Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
    adding wet ingredients to dry ingredients for yogurt muffins
  • Stir by hand, just until combined. The batter may be slightly lumpy.
    a bowl of mixed muffin batter
  • Gently fold in the strawberries.
    folding fresh strawberries into a bowl of yogurt muffin batter
  • Divide batter evenly between the prepared muffin tins and sprinkle with sugar.
    a standard muffin pan filled with batter
  • 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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