Strawberry Muffins Greek Yogurt (Printable Version)

Moist, wholesome muffins packed with fresh strawberries, Greek yogurt, and oats for a tasty start or snack.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup rolled oats
03 - 2/3 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/3 cup vegetable oil or melted coconut oil
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 2 tablespoons rolled oats for topping, optional

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
04 - Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined. Do not overmix to maintain muffin texture.
05 - Carefully fold diced strawberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide batter evenly among the 12 muffin cups using a measuring spoon or ice cream scoop. Sprinkle additional rolled oats on top of each muffin if desired.
07 - Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Quick and easy to make in just 37 minutes from start to finish
  • Packed with protein from Greek yogurt and fiber from oats
  • Fresh strawberries in every bite deliver natural sweetness and vibrant flavor
  • Moist, tender texture that stays fresh for days
  • Perfect for meal prep, lunchboxes, or grab-and-go breakfasts
  • Simple ingredients you probably already have in your kitchen
02 -
  • Don't overmix the batter—stop mixing as soon as the dry ingredients are incorporated
  • Use room temperature eggs and Greek yogurt for better mixing and a more tender crumb
  • Dice strawberries into small, uniform pieces (about 1/4 to 1/2 inch) for even distribution
  • If using frozen strawberries, do not thaw them before adding to the batter
  • Check for doneness at 20 minutes—ovens vary, and overbaking leads to dry muffins
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
  • Double-check that your oats are certified gluten-free if you need a gluten-free option
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