Saturday, May 2, 2009

Strawberry Yogurt Muffins

Kaylee and I had a great time making these Strawberry Yogurt Muffins, based on a recipe from Stonyfield Farm, found printed on the foil lid of a yogurt container. We followed the recipe, except for the one cup of whole wheat flour. We didn't have any on hand, so I substituted with more all-purpose flour.

The strawberries we used were from our organic produce pickup. Apparently, others were raving about them, but the ones we had were not quite ripe enough. Next time that happens, I'm going to increase the sugar a little bit, or maybe add some mashed ripe banana to the batter. All in all, a very nice moist muffin. This recipe makes one dozen.
2 cups all-purpose flour
1/2 cup white sugar
1 1/2 tsp baking soda
2 eggs, room temperature
1 cup plain Stonyfield Farm Yogurt
1/4 cup butter, melted
1 tsp pure vanilla extract
1 cup ripe organic strawberries, hulled and cut into very small pieces

Preheat oven to 375°F. Lightly grease a muffin tin with a bit of the melted butter. In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, mix together the eggs, yogurt, melted butter, and vanilla. Toss the strawberries with the flour mixture.

Pour the wet ingredients into the flour mixture and stir until everything is just mixed. The batter will be very thick, and a bit lumpy. Spoon the batter into the muffin tin. Bake for 20 – 25 minutes, or until the tops are golden brown. Cool the muffins on a rack.

Enjoy :)


  1. These muffins are to die for, they have such a wonderful flavour from the yoghurt, I tried frozen strawberries but they didn't turn out as well as the fresh ones. Also I used vanilla yoghurt instead of plain. I make them quite often.

  2. Slam dunk!!! The most delish. muffins! We used our strawberries, our eggs, and our goat yogurt!! I used one cup whole wheat flour too!! thanks so much for ur post!