These strawberry yogurt muffins are delightful—soft, tender, and bursting with strawberry flavor from both fresh fruit and preserves, plus creamy plain Greek yogurt. They’re perfect for breakfast, a snack, or a late-night treat.
Strawberry season always makes me incredibly happy.
These muffins combine plain Greek yogurt, strawberry preserves and chopped fresh strawberries. The recipe is simple, quick to make, and reliably good for breakfast or an after-dinner nibble.
A warm strawberry muffin with a smear of salted butter? Yes, please.
When strawberries are at their peak—ripe, juicy, and fragrant—there’s nothing better. In June they can be as sweet as candy, and I love adding them to everything: salads, yogurt bowls, and especially muffins.
Because fresh strawberry pieces can sometimes lose their impact during baking, I like to add preserves in addition to chopped strawberries—double the strawberry flavor. The result is a tender, soft muffin with bright summer taste.
This is my go-to muffin base adapted for strawberries: chopped fresh strawberries plus strawberry preserves make for a wonderfully strawberry-loaded bite.
The finished muffins are tender, soft and full of sweet strawberry flavor—an ideal little summer treat.
Perfect for a sunny morning or an after-dinner sweet.
Strawberry Yogurt Muffins
Strawberry Yogurt Muffins
Yield:
12
to 15 muffins
20
25
45
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Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, softened
- ⅓ cup coconut oil, melted
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- 1 ½ cups chopped fresh strawberries
- ½ cup strawberry preserves
- Preheat the oven to 375°F and line a muffin tin with liners.
Instructions
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Preheat the oven to 375°F. Line a muffin tin with liners.
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In a large bowl, whisk together the flour, baking powder, baking soda and salt.
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In the bowl of a mixer, beat the butter, melted coconut oil and sugar until light and fluffy, about 4–5 minutes, scraping down the bowl as needed. Add the eggs one at a time, then mix in the vanilla. Stir in the Greek yogurt until just combined—avoid overmixing.
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Add the wet ingredients to the dry ingredients and stir gently with a fork or spatula until just combined. The batter will be thick. Fold in the chopped strawberries, then gently stir in the preserves so they distribute through the batter.
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Fill each muffin cup about ¾ full.
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Bake for 20–25 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and let cool before serving.
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Happy place.