Strawberry Yogurt Muffins

Strawberry Yogurt Muffins are light and fluffy, melt in the mouth, filled with freshness kinda muffins, and infact the best muffin recipe you will ever need.  

These muffins are light, no butter, and oil and yogurt make them moist and fluffy, and lets it be the same for a few days, well if you can save them from getting over immediately. This is a muffin recipe you can use with any fruit, like blueberries, or pineapple, or apples, just add the fruit, and maybe also add in some cinnamon if using apples. Strawberries are tart enough to need anything to go with it. 

I made these a few days back when a dear frens sister, now a dear fren to me too, mentioned i should make something with strawberries, and then i wondered, why are these not up on the blog yet. So here you go S. Its a super easy recipe, no need for any blender, just mix, and go. 

Makes : 10 muffins


  • 1/2 cup + 2 tbsp sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 tsp vanilla essence
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup yogurt
  • 1/2 cup + 1/4 cup strawberries, chopped in small pieces.
  • 1 tbsp sugar for top (optional)


  1. Preheat the oven to 170C. Line a 6 muffin pan with muffin liners, and keep ready. 
  2. Mix the sugar, egg, oil, milk and vanilla in a medium bowl, and stir well, until combines. 
  3. Sift the flour, baking powder and salt in a separate bowl and mix with a fork. 
  4. Add this to the wet mixture slowly, until just combined without any lumps. 
  5. Add the yogurt, and mix till combined. Thats it, your batter is ready. 
  6. Add in the 1/2 cup of strawberries into the batter, and use the rest 1/4 to put on top of muffin. 
  7. Add 1/4 cup of batter to each muffin cavity, it will be just below the top of the liners(1/2 cm). 
  8. Sprinkle some cut strawberries on top, and also drizzle some sugar.
  9. Bake muffins for about 25 minutes. last 5-7 minutes, on top heating to get the browning. 
  10. Repeat with the batter remaining. Once done cool on a cooling rack for 10 mins. 


  • In the 2nd batch you will be left with 2 empty cavities, add water in half cavity, to enable even cooking. 
  • If you like flat tops, add a little lesser batter. Else in standard liners and muffin pans, 1/4 cup works well. 
  • Keep it in an air tight container to maintain the moistness. 


I discovered this recipe here, apart from minor tweaks, to make it less sweet and easy to make, its almost the same. 






Print Friendly, PDF & Email