Strawberry Yogurt Muffins

I've made these twice and they turned out well; the one minor change was to lightly coat the strawberry pieces with flour so they would stay separate; it added a small amount of flour to the recipe. I was surprised at how moist the cupcakes were when first taken out of the oven, but we liked them that way; and by the next day they were no longer moist.

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Very good, moist muffins! My kids and I enjoyed these very much. It was a little hard to chop frozen strawberries so I put mine in the vitamix and let it finely chop them for me. I cooked mine at 325 degrees for about 20 minutes.

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Just made these muffins.. YUMMY

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These muffins are excellent!! Followed the recipe but used 1 egg instead of the egg sub and demerara sugar and they came out great! I just added a teaspoon of cinnamon and vanilla extract. Thanks so much for sharing!

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Tasty muffins but because of the strawberries and amount of moisture in the batter, found I needed to bake until the muffins were almost brown. Followed the recipe except used 1 egg and omitted nuts. Sprayed the muffin cups with oil mister and had no problem with sticking. Thanks for sharing the recipe!

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I made these using 1 whole egg instead of the egg substitute because that is what I had on hand. I also just sprayed the cups of my muffin tin instead of using paper liners so I didn't have any problem with sticking like other reviewers. I also sprinkled the tops with just a little of the colored sugar crystals to dress them up a little.

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These are great strawberry muffins,I loved them!Like with many recipes I like to try different variations that suit me better.I used one egg,instead of the substitute and used 2 tbsp of butter,not oil.I didn't have any strawberries but the yogourt had strawberry pieces in it so it was plenty for me.I added a 1/2 tsp strawberry extract too.I also omitted the lemon rind and the nuts.One last thing was that I added 2 tbsp of flax seed to the batter.Some people had trouble with them sticking but I just sprayed the muffin pans with Pam and then went around the edge with a small knife to make sure they were freed.No problems here.

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Would not make them again. Stuck to the paper liners. They weren't very moist. Just so-so.

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I made this recipe because I was trying to use up last year's strawberries that were still in the freezer. It worked out great! I will definitely make them again. I used real egg but substituted Splenda for the sugar and used whole wheat flour, and they were delicious. I didn't have lemon rind, so left it out, but now I wish I had put it in - the zest would have been good. The pecans were also good - note there's a typo in the recipe (in one place it says pecans, another walnuts). I personally prefer pecans.

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I made theese last night. I used greek 0% yogurt and fresh strwberries. I don't know why other peple had a problem. They were delicious! I like a thicker muffin and theese hit the spot. My Husband said they were the best I've made so far! Thanks Cookin'withGas I will be using this one again for sure!

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These muffins were so delicious and very easy to make. I followed the recipe exactly except I left out the nuts so my young toddler could eat them. I will be making this again and would even like to try this recipe with some different fruit as I feel it would adapt itself well to other flavours. Definitely a keeper! I wrote the above in Jan 2006 and am editing today - Feb 2008... When I orginally made this the recipe called for real egg and fresh strawberries. Also, if memory serves, it had butter not vegetable oil and the yoghurt was natural. I can't find my original print out but I would love to see the option of those ingredients returned to the recipe. It was delicious as it was and I will continue to make it as I remember.

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These were good. Nice flavor, but they weren't light and fluffy like I tend to prefer my muffins. I think this may be because I didn't use an electric mixer to beat the eggs and yogurt. Also, they didn't rise much. But again, they were very good and easy to make! I will definitely try some other variations.

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These were pretty good. They didn't really rise much above the tins, and I did let it chill for an hour before baking. I used 1 egg and plain yogurt with 1 tsp. vanilla. I would make this again to use up extra yogurt. Thanks for posting.

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I had the same problems AprilShowers did. I used fresh strawberries, vanilla yogurt and canola oil(the recipe calls for oil, but in the directions it cites meted butter...a little confusing)I let my batter rest no more than 30 minutes. My muffins stuck to the paper liners despite spraying them with pam. I did make 4 mini loaves that did not stick but the whole batch was not cooked well in the middle even though I cooked them for more than 40 minutes. The flavor is delicious and yummy, but I would like to know if letting them rest longer would have any effect on the results.I really loved them, but they are hard to enjoy after breaking them apart trying to get the liners off. Next time I will make the mini loaves only, but still am concerned about the soggy middle.

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My actual muffins I would not rate a 4 but I'm being a little generous considering my own personal revisions may have cause my less than perfect results. I subbed natural unsweetened applesauce for the oil, Dannon light-n-fit Vanilla yogurt for the strawberry yogurt and fresh sliced strawberries for the frozen. I also did not chill for more than 30 minutes. Mine stuck to the muffin liners and were messy when we tried to peel off the liner. They didn't seem to be baked all the way through although they were starting to brown on the outside. But the kids LOVED them anyway, and they did actually taste good. It was just the texture and appearance that suffered.

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The muffins were a bit soggy, probably a high altitude problem. They were also really really sweet - very good but a bit much for breakfast. I followed the recipe almost exactly, except I only chilled the dough for 1/2 hour.

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Very good! Rose quite nicely. I have only eaten one straight out of the oven because I couldnt wait any longer! Hopefully they'll be even better once they have cooled down.

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Excellent! Followed the recipe except I had just the yolk of two eggs left over from another recipe and used that for the egg mixture, butter instead of margarine and plain yogurt. So very moist, perfect texture, will make again! Thanks!

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Great recipe. I left out the lemon rind and pecans because I didn't have them. I did add a 1/2 tsp of real vanilla. I love these! Thank you

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