Description
Deliciously moist muffins bursting with fresh strawberries and creamy yogurt, perfect for any time of day.
Ingredients
Scale
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line the muffin tin with paper liners.
- Mix the yogurt, sugar, vegetable oil, egg, and vanilla extract together in a large bowl until smooth.
- Prepare the dry ingredients by whisking the flour, baking powder, baking soda, and salt in another bowl.
- Combine the wet and dry ingredients, folding gently until just combined.
- Add the chopped strawberries, folding them into the batter without over-mixing.
- Fill the muffin cups about two-thirds full with batter.
- Bake for 15-20 minutes, until golden and a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the microwave for 20-30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, strawberry, yogurt, breakfast, easy baking