Honey Strawberry Greek Yogurt Muffins
These Greek yogurt strawberry muffins are soft, bakery-style muffins made with juicy fresh strawberries, creamy yogurt, honey for natural sweetness and a buttery crumble topping. Perfect for summer baking, they use natural ingredients like melted butter and amake the best breakfast, brunch or afternoon coffee treat!
Why Greek Yogurt Makes the Best Muffins
Greek yogurt is the secret ingredient that gives these strawberry muffins their incredibly soft, tender texture. Its rich consistency adds moisture without making the batter too thin, creating muffins that stay fluffy and moist for days. The slight tang from the yogurt also balances the sweetness of the honey and fresh strawberries, making every bite taste bright and well-rounded. Combined with a buttery crumble topping, these muffins have the perfect bakery-style texture with soft centers and beautifully domed tops.
To achieve bakery style height, I recommend letting your batter sit while you slice and hull your fresh strawberries. This allows the flour to fully hydrate and thicken, allowing the batter to rise upwards rather than flattening out. I also recommend spacing muffins apart when baking to allow your hot oven air to better circulate!
Tips for the Best Strawberry Crumble Muffins
Let the batter rest. Allowing the batter to sit for 10–15 minutes gives the flour time to hydrate, resulting in taller, fluffier muffins.
Coat the strawberries with flour. Tossing the berries in a little flour helps prevent them from sinking to the bottom of the muffins while they bake.
Start with a higher oven temperature. Baking at 425°F for the first few minutes gives the muffins an initial burst of rise before lowering the temperature to finish baking evenly.
Top generously with crumble. The buttery crumble bakes into a crisp, sweet topping that makes these muffins extra special.
FAQs
Q: Can I use frozen strawberries?
A: Yes! Thaw them first, drain away any excess liquid, and gently pat them dry before tossing them with flour and folding them into the batter.
Q: Why does the batter need to rest?
A: Resting the batter allows the flour to fully hydrate, creating a thicker batter that bakes into taller, softer muffins with a more tender crumb.
Q: How should I store these muffins?
A: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months—just thaw and warm before serving.
Honey Strawberry Greek Yogurt Muffins
Ingredients
- 2 eggs
- 6 tbsp melted butter
- ¾ cup plain Greek yogurt
- ½ cup honey
- 1½ tsp vanilla bean paste
- ¼ cup whole milk
- 1¾ cup all purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1½ cups fresh strawberries sliced + 1 tbsp flour to coat
For the Crumble:
- 2 tbsp all purpose flour
- 1 tbsp melted butter
- 1 tbsp brown sugar
- pinch of salt
Instructions
- Preheat oven to 425℉ and line or grease a muffin tin, filling every other cavity for taller bakery-style muffins.
- In a large bowl, whisk together the eggs, melted butter, Greek yogurt, honey, vanilla bean paste, and lemon zest until smooth.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the wet ingredients and gently mix until just combined. Let the batter rest for 10-15 minutes.
- Toss the strawberries with a small sprinkle of flour, then gently fold into the batter.
- For the crumble topping, combine the flour, melted butter, brown sugar, and pinch of salt until crumbly.
- Spoon batter into muffin tins and top generously with crumble.
- Bake at 425℉ for 5-7 minutes, then reduce heat to 350℉ and continue baking for 20-25 minutes, or until the tops are golden and a toothpick comes out mostly clean.
