Strawberry Yogurt Mini Muffins
Delightful and healthy mini muffins made with fresh strawberries and Greek yogurt, perfect for breakfast or a snack.
Ingredients
For the Muffins
- 1 cup Greek yogurt (plain or flavored) Can use flavored yogurt for extra sweetness.
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- ½ cup granulated sugar Adjust based on sweetness preference.
- 1 cup fresh strawberries, chopped Use ripe strawberries for best flavor.
- 1 large egg Beaten before adding to the mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a mini muffin pan with paper liners or lightly grease the cups.
- In a large mixing bowl, combine Greek yogurt and granulated sugar. Mix until well blended.
- Add the egg to the yogurt mixture and gently beat until combined.
- Gradually add the all-purpose flour to the wet mixture and stir until just combined.
- Gently fold in the chopped strawberries.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Use ripe strawberries for better flavor, and don’t overmix the batter for tender muffins. Variations include adding a pinch of cinnamon or chocolate chips.