Name: Strawberry Muffins
Prep time: 10 min
Cook time: PT-487092H4M40S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups white whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp kosher salt; 1 cup plain Greek yogurt (any fat); 5 Tbsp unsalted butter, melted; ½ cup milk of choice, room temperature; ½ cup granulated sugar; 2 eggs, room temperature; 1½ tsp vanilla extract; ¼–½ tsp almond extract; 1½ cups diced strawberries; Turbinado sugar, for topping

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Short Description

These Strawberry Muffins are tender, lightly sweet, and studded with juicy fresh strawberries. Made with white whole wheat flour and Greek yogurt, they offer a wholesome texture and delightful berry flavor—perfect for breakfast or a snack.

Why You’ll Love This Recipe

Moist and tender: Greek yogurt keeps the muffins soft and cake-like.
Fresh strawberry bursts: Real fruit adds a refreshing, natural sweetness.
Easy to make: One bowl for dry ingredients, one for wet—simple and efficient.
Crunchy topping: A sprinkle of turbinado sugar adds a satisfyingly sweet crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups white whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup plain Greek yogurt (any fat content)
5 Tbsp unsalted butter, melted
½ cup milk of choice, room temperature
½ cup granulated sugar
2 eggs, room temperature
1½ tsp vanilla extract
¼–½ tsp almond extract
1½ cups diced strawberries
Turbinado sugar, for topping

Directions

Preheat oven to 400 °F and prepare a 12‑cup muffin pan with liners or cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, sugar, eggs, Greek yogurt, milk, vanilla, and almond extract until smooth.
Pour wet ingredients into dry and gently fold with a rubber spatula until just combined—do not overmix.
Toss diced strawberries with a few teaspoons of flour in a small bowl to prevent sinking. Fold into batter gently.
Divide batter evenly among muffin cups. Sprinkle turbinado sugar on top.
Bake on the middle rack for 15–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Makes: 12 muffins
Prep time: 10 minutes
Bake time: 15–20 minutes
Total time: About 30 minutes (including cooling)

Variations

Mixed berries: Substitute half the strawberries with blueberries or raspberries.
Whole wheat swap: Use all-purpose flour if you prefer a lighter crumb.
Nutty addition: Fold in ½ cup chopped walnuts or pecans for texture.
Lemon zest: Add 1 tsp lemon zest for a citrusy lift.
Dairy-free: Swap yogurt with coconut yogurt and use plant-based milk.

Storage/Reheating

Room temperature: Keep muffins in an airtight container for up to 2 days.
Refrigeration: Store in the fridge up to 5 days; bring to room temperature before eating.
Freezing: Freeze cooled muffins individually wrapped for up to 3 months; thaw at room temperature or microwave for 20 seconds.

FAQs

1. Can I use frozen strawberries?

Yes—thaw, drain, and toss in flour before folding them into the batter.

2. How can I prevent overmixing?

Fold until just a few flour streaks remain. Overmixing leads to dense muffins.

3. Is almond extract necessary?

No—but it adds a sweet note. Omit or replace with another 1 tsp vanilla if preferred.

4. Can I reduce sugar?

Yes—reduce granulated sugar to ⅓ cup; strawberries add natural sweetness.

5. What does turbinado sugar do?

It gives a delightful crunchy, lightly sweet topping to each muffin.

6. Do the muffins need to be cooled before storing?

Yes—allow them to cool fully to prevent moisture buildup in storage.

7. Can I make mini muffins?

Absolutely—turkey the bake time to 10–12 minutes.

8. Can I substitute Greek yogurt?

You can substitute sour cream or buttermilk for similar moisture and texture.

9. How do I know when they’re done?

A toothpick inserted should come out with a few moist crumbs—not wet batter.

10. Can I use almond flour?

You may substitute up to half the flour with almond flour, but texture will be denser.

Conclusion

These Strawberry Muffins are tender, fruity, and easy to whip up—an ideal treat for mornings, snacks, or lunchboxes. With simple ingredients and flexible flavor options, they’re a reliable and delicious addition to your baking lineup. Enjoy fresh-baked goodness any time!

Maggie