The Best 15 Minute Moist Strawberry Yogurt Muffins
Looking for the BEST yogurt-based muffins to start your day? These Strawberry muffins are made with whole wheat flour, fresh strawberries, and include an extra dose of yogurt goodness in them. Swizzled with drizzle, they are a tasty snack or breakfast muffin.
Servings: 12 muffins
- 1 3/4 cup whole wheat flour *you can sub in white flour
- 3/4 cup white sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 pinch of salt
- 1 large egg
- 8 ounces strawberry yogurt * you can also use plain
- 6 tablespoons melted butter
- 1 cup chopped strawberries
- 3/4 cup confectioners sugar
- 1/4 tsp vanilla extract
- 1 tablespoon milk *add a wee bit more to make the icing the consistency of molasses. You want it fully mixed and thick, yet drizzle consistency.
Heat oven to 375 degrees.
Grease a 12 -count muffin tin with non-stick spray.
In a large bowl, add your dry ingredients and whisk.
Add in your butter, egg, and yogurt, mix thoroughly but do not overmix.
Fold in your strawberries.
You will notice batter is thick- that is ok.
Spoon batter into each cup.
Bake for 12-14 minutes at 375 degrees.
Use a toothpick to test the center a muffin.
Muffin tops should be springy.
Allow muffins to cool before swizzling them with icing.
in a small bowl add sugar, extract, and milk.
Whisk until icing is thick and fully combined.
These are best eaten the same day or within 24 hours of making them
*Nutritional values are meant to be a guide and may not reflect actual values.
Serving: 1muffin | Calories: 218cal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 176mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 7.1mg | Calcium: 35mg | Iron: 0.8mg