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Strawberry Yogurt Wheat Muffins Recipe

These unbelievably tender Strawberry Yogurt Wheat Muffins are a delightful treat, perfect for breakfast or a sweet snack! Made with whole wheat flour for added nutrition and bursting with fresh strawberries, this recipe is easy to follow and delivers melt-in-your-mouth deliciousness. Adapted from a Stonyfield Farm yogurt container, this recipe yields 12 perfectly sized muffins.

Prep Time 15 mins
Cook Time 30 mins
Calories 167.3 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Strawberry Yogurt Wheat Muffins 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Yogurt Wheat Muffins

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How to Make Strawberry Yogurt Wheat Muffins

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together 1 ½ cups whole wheat flour, ¾ cup granulated sugar, and 1 teaspoon baking soda.
  3. In a separate bowl, whisk together 2 large eggs, 1 cup plain yogurt (Stonyfield Farm recommended!), ¼ cup (½ stick) melted unsalted butter, and 1 teaspoon vanilla extract.
  4. Gently fold 1 cup sliced fresh strawberries into the dry ingredient mixture.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

40g

Fat

15g

Carbs

8g

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Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts The Americas American Healthy Vegetarian Spring Recipes Summer Recipes Baking

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30 Minutes Or Less Time To Make Course Preparation Breads Muffins Quick Breads