Strawberry Yogurt Muffins
photo by Sartreana
- Ready In:
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon baking soda
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup granulated sugar
- 1⁄4 cup egg substitute (Egg Beaters)
- 2 tablespoons vegetable oil
- 1 cup strawberry yogurt (Dannon Light & Fit preferred)
- 1 cup frozen unsweetened strawberries, diced small (do NOT thaw)
- 1 teaspoon lemon rind, grated
- 1⁄2 cup walnuts, chopped
- preheat oven to 400°F.
- In med bowl, stir together all flour, baking soda, baking powder, salt and sugar.
- In sm bowl, beat together Egg Beaters, vegetable oil and yogurt.
- Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat.
- Fold in strawberries, lemon rind and walnuts.
- Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
- Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven.
- Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature.
- Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin.
- NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.
Questions & Replies
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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.
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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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.
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.