Description
These Strawberry Muffins are tender, lightly sweet, and bursting with juicy strawberries. Made with white whole wheat flour and Greek yogurt, they’re wholesome, moist, and perfect for breakfast or a snack.
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
Instructions
- Preheat oven to 400 °F and line a 12-cup muffin pan.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk melted butter, sugar, eggs, Greek yogurt, milk, vanilla, and almond extract until smooth.
- Fold wet ingredients into dry until just combined—do not overmix.
- Toss strawberries with a little flour, then gently fold into batter.
- Divide batter evenly into muffin cups. Sprinkle tops with turbinado sugar.
- Bake for 15–20 minutes until a toothpick comes out with moist crumbs. Cool in pan briefly, then transfer to a rack to cool completely.
Notes
- Gently fold to avoid dense muffins.
- Tossing strawberries in flour prevents them from sinking.
- Add lemon zest or nuts for variation.
- Freeze cooled muffins individually for easy grab-and-go treats.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
