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Strawberry Yogurt Mini Muffins

Savory Strawberry Yogurt Mini Muffins for Sweet Mornings

These Strawberry Yogurt Mini Muffins are a delightful, healthy breakfast or snack option, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup Greek yogurt Can substitute with flavored yogurt for variety.
  • 1 cup All-purpose flour Whole wheat flour can be used for a healthier option.
  • 1/2 cup Granulated sugar Reduce for less sweetness or use honey/agave.
  • 1 cup Fresh strawberries Frozen strawberries can be used, may alter texture.
  • 1 large egg Flax egg can be used for a vegan option.

Equipment

  • Muffin pan
  • Mixing Bowl
  • whisk
  • Spatula
  • Measuring cups
  • measuring spoons

Method
 

Muffin Preparation
  1. Preheat your oven to 350°F (175°C). Prepare muffin pan with liners or grease it.
  2. In a mixing bowl, combine Greek yogurt and granulated sugar until smooth and creamy.
  3. Add the egg to the yogurt mixture and whisk until fully incorporated.
  4. Gradually add all-purpose flour, stirring gently until just combined.
  5. Fold in the chopped fresh strawberries gently, ensuring even distribution.
  6. Fill muffin cups about two-thirds full with the batter.
  7. Bake for 15-18 minutes or until a toothpick comes out clean.
  8. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 50IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Store muffins in an airtight container. Best consumed within 3 days at room temperature, or refrigerate for up to a week.

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