Strawberry Muffins – Light, Fruity, and Perfectly Sweet

Strawberry Muffins – Light, Fruity, and Perfectly Sweet

These Strawberry Muffins are a delightful balance of tender crumb and juicy bursts of fresh strawberry flavor. Lightened up for a more mindful treat, they make the perfect breakfast on the go, afternoon snack, or sweet addition to a brunch spread. Every bite delivers the bright taste of fresh berries wrapped in a soft, golden muffin.

Why You’ll Love This Recipe

Fresh Strawberry Flavor – Juicy berries add natural sweetness and a pop of color.
Light and Tender – A soft, moist texture that’s never heavy.
Better-for-You Ingredients – Uses yogurt for moisture and less fat.
Quick and Easy – Simple ingredients, ready in under 30 minutes.

Ingredients

  • 1¾ cups all-purpose flour (or white whole wheat)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup granulated erythritol (or sugar of choice)
  • 1 large egg
  • ¾ cup plain nonfat Greek yogurt
  • ½ cup unsweetened almond milk (or milk of choice)
  • 2 tbsp light butter or neutral oil, melted
  • 1 tsp vanilla extract
  • 1½ cups fresh strawberries, diced

Instructions

1. Preheat the Oven
Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.

2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sweetener.

3. Combine Wet Ingredients
In another bowl, whisk egg, Greek yogurt, milk, melted butter, and vanilla until smooth.

4. Bring It Together
Add the wet mixture to the dry mixture and stir until just combined. Gently fold in diced strawberries.

5. Fill and Bake
Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Enjoy
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutritional Information

Calories: 120
Protein: 4g
Fat: 3g
Carbohydrates: 20g
Sugar: 6g
Fiber: 2g

Tips for Success

  • Use Fresh Strawberries – They provide the best texture and flavor.
  • Don’t Overmix – This keeps muffins tender instead of dense.
  • Freeze for Later – These muffins freeze well for up to 2 months.

Why This Recipe Works

Greek yogurt replaces part of the fat while keeping the muffins moist and tender. The fresh strawberries bring natural sweetness and vibrant flavor, making them feel indulgent without going overboard.

These Strawberry Muffins are a fresh, fruity, and satisfying way to enjoy a light baked treat. Perfect for breakfast, snacks, or sharing with friends, they’re quick to make and even quicker to disappear.

Strawberry Muffins – Light, Fruity, and Perfectly Sweet
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Strawberry Muffins – Light, Fruity, and Perfectly Sweet

Servings

12

servings
Prep time

10

minutes
Cooking time

18

minutes
Calories

120

kcal

Moist, tender muffins bursting with fresh strawberry flavor, made lighter with Greek yogurt and less fat for a wholesome, delicious treat any time of day.

Ingredients

  • 1¾ cups all-purpose flour (or white whole wheat)

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ⅓ cup granulated erythritol (or sugar of choice)

  • 1 large egg

  • ¾ cup plain nonfat Greek yogurt

  • ½ cup unsweetened almond milk (or milk of choice)

  • 2 tbsp light butter or neutral oil, melted

  • 1 tsp vanilla extract

  • 1½ cups fresh strawberries, diced

Instructions

  • Preheat the Oven
    Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.
  • Mix Dry Ingredients
    In a large bowl, whisk together flour, baking powder, baking soda, salt, and sweetener.
  • Combine Wet Ingredients
    In another bowl, whisk egg, Greek yogurt, milk, melted butter, and vanilla until smooth.
  • Bring It Together
    Add the wet mixture to the dry mixture and stir until just combined. Gently fold in diced strawberries.
  • Fill and Bake
    Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Enjoy
    Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Use Fresh Strawberries – They provide the best texture and flavor.
    Don’t Overmix – This keeps muffins tender instead of dense.
    Freeze for Later – These muffins freeze well for up to 2 months.

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