- 1-3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1/2 cup fat-free plain yogurt
- 1/4 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
- In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
- Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Reviews for Low-Fat Strawberry Muffins
"Perfectly moist and delicious! The first time I made the recipe, I followed the instructions. The second time I used peach and raspberry yogurt, and then added frozen raspberries. Perfection."
"I have made this recipe as written many times, as these are delicious! Here's a good way to decrease carbs and sugar, though, if you are so inclined: use only 1 cup of regular flour, 1/2 cup almond flour, and 1/4 cup coconut flour. Cut sugar to 1/2 cup. Use 3 eggs instead of 2, and use just a little extra (heap/overflow your teaspoon) of both baking soda and vanilla. Lemon or lime zest is a great addition. Enjoy!"
"Yum! Great with whole wheat flour. I used strawberry yogurt. I increased nutmeg to 1/2 tsp & added 1/2 tsp cinnamon.- Theresa"
"Loved these! Made them for my neighbors and now they have been requested as a birthday treat. I did make adjustments for what I had on hand. I used 1/4 c. strawberry yogurt (go-gurt if I'm being honest - Lol) 1/4 c. sour cream and I swapped the nutmeg for ground cardamom. After filling the tins I sprinkled the tops with raw sugar and slivered almonds. They smelled heavenly in the oven and were super pretty too. Keeper!"
"As stated in previous review, the batter comes out very thick. We also added some milk to get it thin enough to fold in the berries and then pour into the muffin cups. We did use a low-fat greek yogurt and perhaps that is why it was a bit thick, but the recipe doesn't really specify which type of yogurt to use. Anyway, addition of some milk helped with the thickness. Flavor is good. Cinnamon could be a good addition too."