Saturday, May 16, 2009

Stonyfield Yogurt Strawberry Muffins

Given my overabundance of strawberries and my serendipitous discovery of a strawberry muffin recipe under the lid of my recently opened quart of Stonyfield yogurt, I bring you:

Melt in your mouth Strawberry Muffins
from Stonyfield Yogurt

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking soda
2 eggs
1 cup Stonyfield Farm yogurt
1/4 cup butter, melted
1 tsp vanilla
1 cup chopped strawberries, fresh or frozen

Preheat over to 375F. In a bowl, mix together flour, sugar, and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin. Bake for 20-25 minutes or until tops are golden brown. Yields 12 muffins.

I meant to make only half a recipe, and successfully halved each of the ingredients... except the butter. Whoops. My mistake.

Obviously, these muffins are awesome, perhaps due to the high butter content. But I also like the mix of all-purpose and whole wheat flours; it gives the muffin a nice brown color and a feeling that you're getting something a little heartier than the usual cake-like muffin.


  1. what kind of flavor of yogurt, how about fat content?

  2. I don't recall what fat content I used -- likely the lowfat version -- and probably plain yogurt as the recipe calls for vanilla to be added.

  3. THESE ARE SOOO DELICIOUS AND MOIST (i also like they are not super sweet)

  4. I use the lowfat strawberry in the big tub.

  5. I like to use 1/2 molasses and 1/2 brown sugar. Also, they're good with oatmeal and flaxseed replacing some of the flour.

  6. I like to make little muffins with this recipe, and use cranberries, cinnamon, and nutmeg.

  7. I LOVE this recipe! Especially yummy if you add a tsp or so of lemon zest. It adds a great citrus flavor.