Super Fluffy Strawberry Muffins with Yogurt

A blue muffin tin full of strawberry muffins with a cream cheese, strawberry, drizzle with a side of strawberries, a pink napkin, and a white background.

Get the recipe: Super Fluffy Strawberry Muffins with Yogurt

5 stars (5 ratings)

Light and fluffy, naturally sweetened, and packed with juicy strawberries, these Healthy Strawberry Muffins take just a few minutes of prep to make. They're freezer friendly and perfect for busy mornings or school lunches. Plus, they have a to-die-for strawberry cream cheese drizzle!

Yield: 12 muffins

Prep: 5

Cook: 20

Total: 25

Author: Michele Olivier

Course: Breakfast

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Ingredients

Strawberry Muffins

1 3/4 cups white whole wheat flour, (see notes)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup pure maple syrup, honey (babies over 1) or agave nectar
1/3 cup melted butter or oil such as olive oil, avocado oil, vegetable oil or coconut oil
1/3 cup milk, regular or plain plant-based
1/3 cup plain whole milk yogurt
2 large eggs
1 tsp vanilla extract
1 cup strawberries, chopped

Strawberry Cream Cheese Drizzle

1/4 cup full-fat cream cheese
3 tbsp pure maple syrup
3 tbsp milk, regular or plant-based
3 tbsp freeze-dried strawberries, crushed

Instructions

Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, yogurt ,and vanilla extract and mix until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Strawberries: Gently add the strawberries to the muffin batter and then fold them into the batter.
Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and milk and whisk until creamy and smooth. Add in the crushed freeze-fried strawberries, and stir. Set aside.
Eat: Let cool to the touch, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!

Notes

Age: 9-12+ months - use all maple syrup and omit the sugar.

Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes.

Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.

Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.

Kids in the Kitchen

Muffins are a great recipe for kids to build their skills in the kitchen. There are many different ways both toddlers and older kids can help out.

TODDLERS

Toddlers can help count out the muffin liners and place into the muffin tins.

They can help measure and place ingredients into the bowl.

Toddlers can help mix the ingredients together.

They can help scoop the batter into the muffin tins. (I find it's easiest to give them their own smaller bowl and spoon to use.)

If using the drizzle, toddlers will love to drizzle on the glaze with a fork.

KIDS

Older kids can pick out and measure all of the ingredients.

They can help chop the strawberries using a butter knife, as strawberries will be soft enough to use a dull knife to cut (but continue to use adult supervision).