Honey Strawberry Greek Yogurt Muffins

These Greek yogurt strawberry muffins are soft, bakery-style muffins made with juicy fesh 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!

To achieve bakery style height, I recommend letting your batte sit while you slice and hull your fresh strawberries. This allows the flour to fully hydrate and thicken, allowing the batter t orise upwards rather than flattening out. I also recommend spacing muffins apart when baking to allow your hot oven air to better circulate!

Honey Strawberry Greek Yogurt Muffins

Soft and fluffy muffins made with fresh strawberries, honey, Greek yogurt, lemon zest and a buttery crumble topping
Course: Dessert
Keyword: Greek yogurt, honey, muffin, strawberry
Servings: 6

Ingredients

  • 2 eggs
  • 6 tbsp melted butter
  • ¾ cup plain Greek yogurt
  • ½ cup honey
  • tsp vanilla bean paste
  • ¼ cup whole milk
  • cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 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.

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