Strawberry Yogurt Muffins

Simple Heart Strawberry Yogurt Muffins are perfect for a Valentine’s Day breakfast, snack or healthy treat.  They come together easily with simple ingredients and taste like a cupcake but are healthy enough for breakfast!  Additionally, the yogurt keeps them moist and adds protein!!  

This is a simple standard muffin recipe where you mix all of the dry ingredients and then all of the wet/liquid ingredients together and then pour the wet ingredients into the dry ingredients.  Next, fold in your add-ins gently, then portion out your muffins and finally bake!

Adaptations and Tips for Strawberry Yogurt Muffins

• These can be made with regular flour or a 1-1 gluten free flour blend – I love the Bob’s Red Mill one best.  As a note the texture is a little different with the gluten free blend.  Additionally, I found they stuck to the plastic liners, but worked perfectly in silicone baking cups.
• These can also be made dairy free by using a dairy free yogurt alternative.  I like forager cashew yogurt the best!
• Be careful not to over mix/whisk your batter it can cause your muffins to delate
• Strawberries mixed into batter: My children do not love cooked fruit so preferred them without which is why I wrote the recipe with them mainly on top.  I enjoyed the muffin better with more mixed in so feel free to add up to a cup.
• The strawberry hearts do not have to all be the same, mine were all a bit different, check out the video in the recipe on how to cut them.

Strawberry Yogurt Muffins

Simple and easy heart Strawberry Yogurt Muffins that are perfect for a Valentine’s Day breakfast, snack or healthy treat.

• 1 1/4 cups all purpose flour (1-1 gluten free flour blend works as well – see note below)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cups granulated sugar (I use organic or coconut sugar)
• 1/4 avocado oil (or any neutral oil or melted and cooled butter)
• 1 cup plain Greek Yogurt (0% or 2% works OR for a dairy free version I tested with cashew yogurt)
• 2 eggs room temperature
• 2 tsp pure vanilla
• Strawberries sliced into hearts – check out the video on how to cut them (I used 4-5 depending on the size)
• 3/4 – 1 cup Optional: chop leftover strawberry pieces to mix into batter (you can add up to a cup of strawberries – see note below)
• Other Options: Add a sprinkling of raw sugar over the top, or 1/3 cup mini chocolate chips or sprinkles for special occasions

1. Preheat oven to 375 and line a muffin tin with paper cups or use a non-stick spray (I love the avocado oil ones)

2. Cut strawberries into hearts: Cut off tops of strawberries and then cut lengthwise with the tip at the bottom (about 1/4 inch thick – it doesn’t have to be exact mine were all different), I then cut a little v out at the top to make them look like hearts

3. Measure and mix together the flour, baking powder, salt, and sugar in a medium mixing bowl and set aside
4. In a large liquid measuring cup or another medium mixing bowl measure and whisk together the oil, yogurt, eggs and vanilla
5. Pour the wet ingredients into the dry ingredients and mix together until thoroughly combined (careful not to over mix)
6. Portion out your muffins using a large scoop or until each one is about 2/3 full

7. Bake 20-25 minutes or until a toothpick comes out clean (for regular flour it was about 22 minutes and for the gluten free version they took a little longer and it was closer to 25 minutes)

8. Let cool for 5 minutes in pan and then remove and cool for another 10 minutes on a cooling rack

Note: For the gluten free version they stuck more to the paper liners but I had no problem in silicone cups.

Strawberries mixed into batter: My children do not love cooked fruit so preferred them without which is why I wrote the recipe with them mainly on top.  I enjoyed the muffin better with more mixed in so feel free to add up to a cup.  

Breakfast, Dessert, Snack

Dairy Free, Gluten Free, Holiday, Kid Friendly, muffin, muffins, snacks, valentine’s