Strawberry Yogurt Muffins
These strawberry yogurt muffins are my favorite moist and delicious muffins. With sweet strawberries in every bite, and topped with a crunchy cereal streusel topping, these are a great way to start the morning.
Servings: 12
Calories: 271kcal
Equipment
- Large Mixing Bowl
Ingredients
- 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
Instructions
- 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 and milk.
- 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.
Nutrition
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