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Strawberry Yogurt Mini Muffins

Strawberry Yogurt Mini Muffins for a Sweet Morning Treat

These Strawberry Yogurt Mini Muffins are easy to make and perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Greek yogurt Plain or flavored variety
  • 1 cup All-purpose flour Can substitute with gluten-free flour
  • 1/2 cup Granulated sugar Adjust to taste or substitute with honey
  • 1 cup Fresh strawberries Chopped; frozen can be used if thawed
  • 1 large Egg A flax egg can be a vegan alternative

Equipment

  • oven
  • Mini muffin pan
  • Mixing bowls
  • Whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your mini muffin pan by lining with paper liners or greasing lightly.
  3. Combine Greek yogurt and granulated sugar in a large mixing bowl until smooth.
  4. Add a large egg to the mixture and beat until fully incorporated.
  5. Gradually sprinkle in all-purpose flour and gently fold until just combined.
  6. Fold in chopped fresh strawberries evenly throughout the batter.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 7gVitamin A: 150IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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