Go Back

Strawberry Yogurt Mini Muffins

Strawberry yogurt mini muffins with tender, golden domes and fresh strawberry pieces baked in a greased 24-cup mini tin. Easy mini muffins deliver a soft crumb with a quick mix-and-bake yogurt muffin recipe you can dust with powdered sugar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup sugar
Wet ingredients
  • 1 egg
  • 0.5 cup plain or strawberry Greek yogurt
  • 0.25 cup butter, melted
  • 0.25 cup milk
  • 1 tsp vanilla extract
Fresh berries
  • 1 cup fresh strawberries, finely diced
To finish
  • 1 Powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare pan
  1. Preheat the oven to 375°F and grease a 24-cup mini muffin tin.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, and salt together in a bowl.
Mix wet ingredients
  1. In another bowl, beat the sugar, egg, Greek yogurt, melted butter, milk, and vanilla extract until smooth.
Combine and add strawberries
  1. Fold the wet ingredients into the dry until just combined, then fold in the finely diced fresh strawberries.
Fill and bake
  1. Fill each mini muffin cup about 3/4 full.
Bake until golden
  1. Bake for 12–15 minutes until golden and a toothpick comes out clean.
Finish with powdered sugar
  1. Let the muffins cool briefly, then dust with powdered sugar.

Notes

Pro tip: keep strawberry pieces finely diced so they distribute evenly without sinking. Store at room temperature in an airtight container up to 1 day or refrigerate up to 4 days; freeze baked muffins up to 2 months. For a lighter option, swap half the butter for additional Greek yogurt (start with 2 tbsp butter + 2 tbsp yogurt) while keeping the rest of the recipe the same.