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Strawberry Yogurt Mini Muffins

Strawberry yogurt mini muffins with dome tops and tender crumb—baked until golden and crowned with fresh berry pieces. A quick muffin recipe that’s soft, bite-size, and easy to make for breakfast or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup sugar
Wet ingredients
  • 1 egg
  • 0.5 cup plain or strawberry Greek yogurt
  • 0.25 cup butter, melted
  • 0.25 cup milk
  • 1 tsp vanilla extract
Strawberries and serving
  • 1 cup fresh strawberries, finely diced
  • powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 24-cup mini muffin tin.
  2. Whisk the all-purpose flour, baking powder, baking soda, and salt together.
Mix the batter
  1. In another bowl, beat the sugar, egg, plain or strawberry Greek yogurt, melted butter, milk, and vanilla extract until smooth.
  2. Fold the wet ingredients into the dry ingredients until just combined.
  3. Fold in the fresh strawberries, finely diced.
Fill and bake
  1. Fill each mini muffin cup about 3/4 full.
  2. Bake for 12–15 minutes until golden and a toothpick comes out clean.
  3. Dust the warm mini muffins with powdered sugar for dusting.

Notes

For the best domed tops, don’t overmix after adding the strawberries—stop once no dry flour remains. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze up to 2 months. For a lower-sugar option, use a 1:1 sugar substitute in the batter if you prefer.