Strawberry Yoghurt Muffins
Submitted by kikifrypan
Moist strawberry muffins made with fresh berries, yogurt, and a hint of lemon. These tender breakfast treats work with fresh or frozen strawberries.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minChopped fresh strawberries fold gently into a tender yogurt batter brightened with lemon juice and zest.
The yogurt keeps these muffins incredibly moist, while the berries create pockets of sweet, jammy fruit throughout.
Frozen strawberries work too, though they may need a few extra minutes of baking time.
Kitchen Tips
- Fold gently: Stir the flour in carefully to avoid crushing the strawberry pieces
- Chop berries small: Smaller pieces distribute better and prevent sinking
- Add extra time for frozen: Frozen berries need 5 extra minutes of baking
- Don’t overmix: Stir just until combined for light, tender muffins
- Cool before removing: Let muffins rest 5 minutes in the tin for easier removal
Variations
- Mix blueberries with the strawberries for a mixed berry version
- Add a streusel topping before baking for extra texture
- Swap lemon for orange zest for a different citrus note
Ingredients
Directions
Preheat oven to 350℉ (180℃) degree, grease a 12-cup muffin tin with butter or line with paper liners.
Blend the margarine, sugar and beat in the eggs, yogurt and milk.
Fold in the chopped strawberries, lemon juice and rind and very carefully fold in the flour to avoid squashing the fruit.
Spoon into prepared muffin cups and bake for about 20 minutes, or longer if frozen fruit is used.
Let cool in muffin tin on wire rack for about 5 minutes.
Remove muffins from tin, serve warm or let cool completely on wire rack.
Muffins can be kept in air-tight container in frige for a week or in freezer for up to at least one month.
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