Muffiny truskawkowe z jogurtem

My neighbor knocked on my door one Saturday morning with a container of Greek yogurt that was about to expire, asking if I could use it. I had fresh strawberries sitting on my counter and suddenly remembered my mom mentioning how yogurt makes baked goods impossibly moist. That afternoon, I threw together these muffins without much of a plan, and the result was so good that I've been perfecting the recipe ever since. The combination of creamy yogurt, bursts of tart strawberry, and chewy oats became something I now make almost weekly.

I brought a batch to my daughter's soccer practice once, and three other parents asked for the recipe on the spot. One mom told me her kids actually ate the whole muffin instead of picking out the fruit, which felt like winning the lottery as a parent. That's when I realized these weren't just good for me anymore—they'd become something people genuinely looked forward to.

Ingredients

• All-purpose flour: Use about 180 grams, which gives you the right structure without being dense.
• Rolled oats: A full cup adds heartiness and a subtle nuttiness, plus they keep the muffin tender even after a few days.
• Granulated sugar: 130 grams balances the tartness of yogurt and strawberries perfectly.
• Baking powder and baking soda: Use 2 teaspoons and 1/2 teaspoon respectively—they work together to lift the batter without leaving any metallic aftertaste.
• Salt: Just 1/4 teaspoon, but don't skip it because it makes the sweetness shine.
• Large eggs: Two eggs bind everything together and add richness that makes the crumb tender.
• Plain Greek yogurt: 245 grams of the full-fat or 2% version works best; it's what makes these muffins stay moist for days.
• Vegetable oil or melted coconut oil: Use about 80 milliliters; this adds moisture without making them greasy.
• Vanilla extract: Just 1 teaspoon, but it softens the yogurt's tang beautifully.
• Fresh strawberries: Hull and dice 225 grams; frozen ones work in a pinch if you don't thaw them first.
• Oats for topping: Optional but worth it for a little textural contrast on top.

Instructions

Heat your oven and prepare your pan:

Preheat to 375°F (190°C) and line your muffin tin with paper liners or give it a light grease. I like paper liners because they peel away so cleanly and the muffins slip out perfectly.

Mix the dry team:

In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt until everything looks combined and you don't see any lumps of leavening agent. This is your foundation, so take a breath and do it right.

Blend the wet ingredients:

In another bowl, whisk together eggs, Greek yogurt, oil, and vanilla until the mixture is smooth and pourable. The yogurt should break down into the liquid, not stay lumpy.

Bring them together gently:

Pour the wet mixture into the dry mixture and stir with a spatula just until combined—I'm talking about 10 to 12 strokes maximum. Overmixing develops gluten and makes muffins tough, which is the opposite of what we want here.

Fold in the strawberries:

Add your diced strawberries and give the batter a few gentle turns to distribute them evenly without crushing them.

Fill the muffin cups:

Divide the batter evenly among the 12 cups, filling each about three-quarters full. If you want extra texture, sprinkle a few oats on top of each one.

Bake until golden and set:

Slide the tin into the oven for 20 to 22 minutes—you'll know they're done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be lightly golden and feel springy when you tap them.

Cool with patience:

Leave the muffins in the tin for 5 minutes (this helps them set), then turn them out onto a wire rack to cool completely. Resist the urge to bite into one hot—I know it's tempting.

Zapisz

There's something magical about pulling a warm muffin out of the oven and tearing it open to find those sweet strawberry pockets throughout. My kitchen smelled like fresh fruit and vanilla for hours, and that feeling of creating something nourishing for the people I love never gets old.

Making Them Ahead

I often bake a full batch on Sunday evening and store the cooled muffins in an airtight container on my counter. They stay fresh and tender through Wednesday easily, and I can grab one on my way out the door or toast it gently for breakfast. If you want to freeze them, wrap each muffin individually in plastic wrap and seal them in a freezer bag—they thaw beautifully in about 20 minutes at room temperature.

Flavor Variations That Work

Once you nail this recipe, you can play with it endlessly. I've swapped strawberries for blueberries, added a half teaspoon of ground cinnamon to the dry ingredients for warmth, and even mixed in some lemon zest for brightness. You could use whole wheat flour for half the all-purpose flour if you want something heartier, or add a few tablespoons of honey to the wet mixture if you prefer them even sweeter.

Serving Ideas and Storage

These muffins are wonderful on their own, but I love serving them with a dollop of Greek yogurt on the side or a light drizzle of honey. They pair beautifully with coffee in the morning or with tea in the afternoon, and they're wholesome enough to feel like a real breakfast rather than just a sweet treat. They're also excellent for lunchboxes because they travel well and keep kids satisfied between activities.

• Warm them gently in a toaster oven for 5 minutes to bring back that just-baked softness.
• Keep them in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
• If they seem a bit dry after a day or two, a light misting of water and a 30-second warm-up makes them taste fresh again.

Zapisz

These strawberry muffins have become my comfort food and my reliable solution for when I want to feed people something that tastes like care. Make them once, and you'll understand why they keep getting requested.

Najczęściej zadawane pytania dotyczące przepisów

→ Jak zapewnić wilgotność muffinów?

Użycie greckiego jogurtu oraz delikatne mieszanie składników zapewniają miękką i wilgotną strukturę wypieków.

→ Czy płatki owsiane wpływają na smak?

Płatki dodają lekkiej tekstury i subtelnej orzechowej nuty, uzupełniając smak truskawek oraz jogurtu.

→ Jakie są wskazówki do pieczenia muffinów?

Piec w nagrzanym piekarniku 190°C przez około 20-22 minuty, aż patyczek wbity w środek będzie suchy.

→ Czy można użyć mąki pełnoziarnistej?

Tak, zamiana połowy mąki na pełnoziarnistą wzbogaci muffiny o błonnik i nadadzą nieco bardziej orzechowy smak.

→ Jak przechowywać muffiny po upieczeniu?

Przechowywać w szczelnym pojemniku w temperaturze pokojowej do 2 dni lub w lodówce do 4 dni.

→ Czy mrożone truskawki są odpowiednie?

Można użyć mrożonych truskawek bez rozmrażania, co ułatwia przygotowanie, choć może nieco zmienić konsystencję.