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Fresh Strawberry Muffins are full of chopped fresh strawberries. They get an extra protein boost from Greek yogurt. Perfect for breakfast or brunch!

Fresh Strawberry Muffins

Fresh Strawberry Muffins are full of chopped fresh strawberries. They get an extra protein boost from Greek yogurt. Perfect for breakfast or brunch!

Servings 12 muffins


  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1/2 cup Greek yogurt I used 2%, room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • 2 cups chopped fresh strawberries patted dry
  • 1 Tablespoon all purpose flour


  1. Preheat oven to 425 degrees F. Line a 12 cup muffin pan with paper liners. Set aside.

  2. While you're preparing the muffin batter, place your chopped strawberries on a paper towel lined plate to help soak up any excess juices. 

  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  4. In large bowl, whisk together the melted butter, yogurt, eggs and vanilla. Add the flour mixture and mix just until you have a few flour streaks left. (We'll finish mixing in the next step.)

  5. Pat your strawberries with paper towels one more time, then place them in the empty bowl you used to mix the dry ingredients. Toss them with a Tablespoon of flour, then add them to the batter, folding them gently into the mixture just until they're distributed.

  6. Divide the batter into the 12 muffin cups. There will be enough batter to fill each cup to the top. 

  7. Bake for 10 minutes in your pre-heated 425 degree oven. After 10 minutes, without opening the door, lower your oven temperature to 375 degrees F. Bake for another 8-10 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

  8. Allow to cool for 10 minutes in the pan. Then, remove to a rack to finish cooling. Alternatively, you can tip each muffin while it's still in the pan to allow air to circulate around the muffin and allow them to finish cooling in the pan.

Recipe Notes

*I always use a spring action ice cream scoop to distribute muffin, cupcake or cookie batter. 

*I didn't wait for the butter to cool for this recipe. I mixed the hot, melted butter with the cold yogurt and basically got a room temperature mixture to which I could easily add the room temperature eggs. Alternatively, you could just let the butter cool for a bit and use room temperature yogurt and eggs.(See post for more info on this.) If your ingredients are cold, it will resolidify the butter and change the texture of your muffin.

*Because we're filling these cups almost to the top, you will have to scoop multiple times. If you have a choice while scooping, try to keep any scoops that are overflowing with strawberries closer to the top of the muffin. I had a couple of muffins that had too many strawberries crowding the bottom of the cup. In the future, I might try experimenting with distributing a spoonful of the plain batter into each cup, then adding the strawberries to the remaining batter in the bowl, scooping that strawberry filled batter on top of that plain batter base. It wasn't a huge issue by any means, but in the pursuit of continued development, I will probably experiment with that next time I make any fresh fruit filled muffin.

_The Merchant Baker Copyright © 2018_