Go Back
+ servings
Print Recipe
5 from 6 votes

Strawberry Muffins

Recipe from Two Peas and Their Pod

Strawberry Muffins- tender muffins packed with fresh strawberries and topped with turbinado sugar for a nice, sugary crunch! These simple homemade muffins make a great breakfast or anytime treat!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: muffins
Servings: 12 muffins
Calories: 240kcal


  • 2 cups all-purpose flour, plus 2 teaspoons for coating strawberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1 1/2 cups diced strawberries
  • 2 tablespoons turbinado sugar, for sprinkling on top


  • Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
  • Add the Greek yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the strawberries.
  • Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins with turbinado sugar.
  • Bake the muffins for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!


Calories: 240kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 113mg | Potassium: 143mg | Fiber: 1g | Sugar: 20g | Vitamin A: 278IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 1mg