Fresh Strawberry Yogurt Muffins
These soft and moist strawberry yogurt muffins are filled with juicy fresh strawberries and topped with a crisp lemon sugar crust for the perfect balance of sweet and bright flavours. Make them for breakfast, brunch, lunch boxes or a cozy afternoon snack!
Ingredients
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 1 Tbsp vanilla extract
- zest of a lemon
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 cups fresh strawberries, diced
Lemon Sugar Topping
- 1/3 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 425F. Line 16 muffin pan cups with paper lines, then spray the inside of the liners with cooking spray. You will need two muffin pans, or you can bake in batches.
- Make the topping: In a small bowl, combine 1/3 cup sugar, 1 tsp lemon juice and 1/2 tsp vanilla until it looks like wet sand. Set aside.
- In a large mixing bowl, combine the melted butter, oil and sugar until smooth. Add the eggs, one at a time, stirring until fully incorporated. Add the yogurt, lemon zest and vanilla, and mix until smooth.
- Add the flour, baking powder, cinnamon and salt, folding these dry ingredients into the wet ingredients until just combined, with no streaks of flour remaining. Do not overmix.
- Fold in the chopped strawberries just until evenly distributed throughout the batter. Scoop the batter into the prepared muffin cups, filling each to the top. Sprinkle the top of each muffin with a generous amount of the lemon sugar mixture, pressing it down slightly so it sticks to the batter.
- Bake in the preheated oven for 7 minutes then without opening the oven door, reduce the oven temperature to 375F. Continue to bake the muffins for another 10-12 minutes, until fully baked and tops are golden. Cool the muffins in the tins for 10 minutes, then remove to a wire rack to cool completely. These muffins are best the day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months.
Notes
- Lightly pressing the lemon sugar topping into the batter will prevent it from rolling off the top of the muffins during baking and burning on the hot pan.
- To keep these muffins fresh in the freezer, place in a resealable plastic bag and press out all the air. Freeze for up to 2 months.