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Strawberry Yogurt Mini Muffins

Strawberry Yogurt Mini Muffins for a Sweet Morning Treat

These Strawberry Yogurt Mini Muffins are a delicious and healthy breakfast option made with just five ingredients.
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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
  

For the Batter
  • 1 cup Greek Yogurt plain or flavored
  • 1 cup All-Purpose Flour can substitute with whole wheat flour
  • 1/2 cup Granulated Sugar or honey/maple syrup for natural sweetness
  • 1 cup Fresh Strawberries chopped, can swap with blueberries or raspberries
  • 1 large Egg or replace with applesauce for vegan option

Equipment

  • mini muffin pan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line a mini muffin pan with paper liners or lightly grease each cup.
  3. Combine Greek yogurt and granulated sugar in a mixing bowl until smooth.
  4. Add the large egg and mix until fully combined.
  5. Gradually add all-purpose flour and fold until just combined.
  6. Fold in chopped fresh strawberries until evenly distributed.
  7. Fill each muffin cup two-thirds full with batter.
  8. Bake for 15-18 minutes or until golden and a toothpick comes out clean.
  9. Cool for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

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