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Strawberry Yogurt Muffins

Prep Time20 mins
Cook Time20 mins
Servings: 12
Calories: 271kcal


  • 2 cups all purpose flour (or 1 3/4 cup whole wheat flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter (softened, or coconut oil)
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup vanilla non fat greek yogurt
  • 1/2 cup milk
  • 1 cup chopped strawberries

For the Strusel Topping:

  • 1/4 cup flour
  • 3 TBS brown sugar
  • 2 TBS butter
  • 1/2 cup Special K Red Berries Cereal


  • Preheat the oven to 375 degrees.
  • Combine the flour, baking powder, and salt in a large mixing bowl. Set aside.

  • Mix together the coconut oil and sugar in a large bowl for about 2 minutes till it starts to get light and creamy.

  • Add in your eggs and stir until just combined.

  • Stir in the yogurt.

  • Add the dry ingredients to the wet ingredients and gently stir to combine.

  • Carefully fold in the strawberries.

  • Scoop the batter into 12 muffin tin spots, sprayed with nonstick spray or lined with muffin liners.

For the Struesel Topping:

  • In a small bowl, combine the flour, brown sugar and butter till you have a nice crumbly mixture.

  • Stir in the Special K Red Berries, crushing a few up as you stir.

  • Sprinkle a generous topping on top of each muffin.

  • Bake the muffins in the preheated oven for 18-22 minutes until the tops start to turn golden and an inserted toothpick comes out clean.
  • Allow to cool in the pan for 5 minutes before removing the muffins to a cooling rack to cool completely.


Calories: 271kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 212mg | Potassium: 155mg | Fiber: 1g | Sugar: 19g | Vitamin A: 382IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg