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Strawberry Yogurt Mini Muffins

Delightful mini muffins infused with the sweetness of strawberries and the creaminess of yogurt, perfect for quick snacks or light breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder Make sure it's fresh for the best rise.
  • 1/2 teaspoon baking soda Make sure it's fresh for the best rise.
Wet Ingredients
  • 1/2 cup plain yogurt Greek yogurt can be used for extra creaminess.
  • 1/2 cup strawberries, chopped Fresh is best, but frozen can work if thawed and drained.
  • 1 large egg
  • 1/4 cup vegetable oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
  3. In another bowl, combine the yogurt, egg, and vegetable oil, mixing until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Fold in the chopped strawberries evenly.
  6. Spoon the batter into the mini muffin tins, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 12–15 minutes, or until a toothpick comes out clean.
  2. Allow the muffins to cool on a wire rack before serving.

Notes

These muffins are great on their own or served with whipped cream or honey. They can be stored in an airtight container for up to 2 days or frozen for up to 3 months.