Strawberry Greek Yogurt Oats (Printable Version)

Moist muffins bursting with strawberries, creamy Greek yogurt, and hearty oats for any time of day.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup rolled oats
03 - 2/3 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/3 cup vegetable oil or melted coconut oil
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 2 tablespoons rolled oats for topping, optional

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and well incorporated.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Avoid overmixing to maintain muffin texture.
05 - Gently fold diced strawberries into the batter using a spatula.
06 - Divide batter evenly among the 12 muffin cups. Sprinkle extra rolled oats on top of each muffin if desired.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay tender and moist for days, which means you can actually make them ahead without that sad, dry-muffin regret.
  • Greek yogurt sneaks in protein and tanginess that balances the sweetness in a way that feels almost wholesome.
  • Fresh strawberries give you little pockets of brightness that remind you this is real food, not just sugar masquerading as breakfast.
02 -
  • Overmixing is the number one way to accidentally ruin a batch—once you see the wet and dry start to combine, step back and let it come together in just a few more folds.
  • Frozen strawberries work just as well as fresh if you add them directly without thawing; they actually release less moisture that way, which sounds backwards but is true.
  • Don't skip the 5-minute rest in the tin—that's when the structure sets enough to survive the journey to the cooling rack without cracking.
03 -
  • Room-temperature ingredients mix together more smoothly and create a better crumb structure, so pull your eggs and yogurt out of the fridge about 20 minutes before you start.
  • Dicing your strawberries small and tossing them lightly with a bit of flour before folding them in keeps them from sinking to the bottom of the muffin tin and creating strawberry-heavy bottoms.
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