Greek Yogurt Strawberry Muffins

Greek Yogurt Strawberry Muffins are sweet and delicious muffins made with greek yogurt, strawberries, and an irresistable cinnamon crumb topping.

Greek Yogurt Strawberry Muffins

When my little lady's birthday arrived a few months back, I was so excited to head to her VPK class to help celebrate her special day.  I was all set to bring in cupcakes to share with all of the kiddies, when her teacher asked me if I could bring muffins to go along with the brunch themed party they had planned for that day.  Of course I said that would!

I set out to find the perfect muffin recipe that would say "brunch", but still be special for her birthday.  She told me she wanted strawberry muffins, so that was the plan.  I found a great looking recipe for blueberry muffins and I simply used strawberries instead.  The kids absolutely loved them and my daughter felt extra special that I made them for her class.

I have to say that these are the days that I have looked forward to for my entire life. Being a mom and doing simple things like joining in on classroom parties makes my heart swell.  Planning fun things for my kids is more rewarding than I ever imagined it could be...and this is just VPK!  Here's to many more years of making yummy memories (and muffins!) with my kids!

Greek Yogurt Strawberry Muffins

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  • 4 eggs
  • 2 1/2 cups sugar
  • 1 cup canola oil
  • 1 tsp vanilla
  • 2 cups plain greek yogurt
  • 4 cups flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3 cups fresh strawberries, cut into quarters and dried with a paper towel
  • 3/4 cup brown sugar
  • 1 1/2 cup flour
  • 1/2 cup butter, cut into small pieces
  • 2 tsp cinnamon

  1. Preheat your oven to 375.
  2. Combine all of the ingredients for the crumb topping in a medium bowl until the mixture looks like coarse sand.
  3. In a mixing bowl, combine the eggs, sugar, oil and vanilla.  Mix until smooth.
  4. In a separate bowl, combine the flour, salt and baking soda.
  5. Alternately add 1/3 flour and 1/3 yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that's okay.  Gently fold in the strawberries.
  6. Line you muffin tin with paper cups and fill 2/3 full with the batter.  Top the batter with 1 1/2 tsps of the crumb mixture.
  7. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

  • I drizzled these with a thinned out vanilla icing.  It is optional, but we loved the little glaze of sweetness added to the top!
  • Source:  Adapted from Greek Yogurt Blueberry Muffins found on Heather Likes Food.

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