One of the best parts of spring is, of course, the strawberries!! If you’ve been around the blog for a while you’ll have noticed I have a TON of strawberry recipes here and most are inspired by my middle son who I’m surprised hasn’t turned into a strawberry from the amount he eats! Today’s easy Strawberry Muffin recipe was made just for his lunchbox treat this past week and the entire family devoured them.
I recommend making these with fresh strawberries, not frozen, to make sure they don’t get soggy. I used about a half a pint of berries per batch for mine but you can easily add or subtract from that amount depending on how you prefer them.
Welcome warm weather with this easy Strawberry Muffin Recipe perfect for breakfast or dessert!
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: dessert
- Method: baking
- Cuisine: American
2 large eggs
2/3 cup sugar plus 1 teaspoon for dusting
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup vanilla yogurt
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 pint strawberries (about 1 1/2 cups chopped)
Preheat oven to 400 degrees F. Line a cupcake pan with cupcake liners.
In a large bowl mix eggs, 2/3 cup sugar, oil, yogurt and vanilla until blended. In a second bowl combine flour, salt, baking soda and cinnamon. Slowly add dry mixture into wet and stir until blended. Gently fold in chopped strawberries.
Fill baking cups 3/4 full. Dust tops with additional sugar. Bake for 25 minutes or until toothpick inserted in the middle comes out clean.
Serve warm or cool.
I love the flavor and texture the yogurt adds to these delicious muffins while my husband remarked that the addition of the cinnamon really set them apart. (The kids gave no feedback other than happy chewing smiles!!)
I hope you enjoy this recipe as much as we did, let me know in the comments if you try them! Here are a few more of my favorite strawberry recipes!
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