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Moist Strawberry Yogurt Muffins with Lemon Glaze

Three golden-brown Strawberry Yogurt Muffins topped with visible strawberry pieces and a white glaze drizzle on a white plate.
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Bake tender, moist muffins using yogurt for a soft texture. This recipe features fresh strawberries and a simple lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt (Greek or regular)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, cut into quarters
  • 1 tablespoon flour (for coating strawberries)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a small bowl, toss the cut strawberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together the yogurt, oil, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Over-mixing develops gluten and results in tough muffins.
  6. Gently fold in the floured strawberries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the muffins cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.

Notes

  • If using frozen strawberries, do not thaw them before adding them to the batter.
  • For a slightly tangier flavor, use Greek yogurt.
  • To make these bakery-style muffins taller, fill the cups almost completely full and start baking at 425 degrees F for 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.

Nutrition

Find it online: https://savorsensations.com/strawberry-yogurt-muffins-recipe/