Strawberry Yoghurt Muffins

    (97)
    40 minutes

    This recipe makes deliciously fruity muffins. You may substitute raspberries or blueberries for the strawberries if you wish, and experiment with the flavours of yoghurt.


    92 people made this

    Ingredients
    Serves: 12 

    • 1 cup (125g) plain flour
    • 3/4 cup polenta
    • 1/2 cup (125g) white sugar
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2 cups chopped fresh strawberries
    • 200g naturally flavoured strawberry yoghurt
    • 65g butter, melted
    • 1 egg, lightly beaten

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180C. Lightly grease the cups of a muffin tray or use paper liners.
    2. In a large bowl, sift together the flour, polenta, sugar, baking powder and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
    3. Whisk yoghurt, melted butter and egg together. Stir the yoghurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
    4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (97)

    Reviews in English (84)

    by
    44

    These are very very very good, but you must add the dry to the wet instead of wet to dry. Dont add all the dry, just add till mixture is at desired thickness.  -  29 Mar 2001  (Review from Allrecipes USA and Canada)

    by
    35

    Best Berry muffin recipe I've tried. The yogurt makes for a nice texture, and keeps them so moist. I also added 1/4 cup Wheat Germ for added nutrition. I like how you can change the yogurt and the fruit to make different types of muffins. My kids loved them!  -  25 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    32

    I had originally intended to make muffins, as the recipe calls for, however once everything was mixed, the batter was incredibly thick and unusable. I decided to add milk to make a cake like consistency, and baked it for almost an hour in a 9 by 9 glass pan. It turned out tender and moist, and has a nice flavor to it. I used mixed frozen berries, rather than just strawberries and it was pretty good!  -  06 Jul 2002  (Review from Allrecipes USA and Canada)

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