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Low-Fat Strawberry Muffins Recipe

"Recipes for good low-fat muffins are hard to find, so I was pleased to discover that these treats are moist and scrumptious," says Amanda Denton of Barre, Vermont. "I make them often for brunches or parties...and people always comment on their fresh strawberry flavor."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 each: 173 calories, 5g fat (3g saturated fat), 46mg cholesterol, 163mg sodium, 29g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Reviews for Low-Fat Strawberry Muffins

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Reviewed Mar. 9, 2016

"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."

Reviewed Oct. 27, 2015

"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!"

Reviewed Mar. 10, 2015

"Yum! Great with whole wheat flour. I used strawberry yogurt. I increased nutmeg to 1/2 tsp & added 1/2 tsp cinnamon.

- Theresa"

Reviewed Aug. 23, 2013

"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!"

Reviewed Jun. 1, 2013

"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."

Reviewed Aug. 7, 2012

"I'm not a fan of nutmeg, so I added a pinch of cinnamon. I used strawberry yogurt in place of plain. The turned out delicious"

Reviewed Jul. 27, 2012

"Great muffin recipe. I had some Strawberry Chobani on hand and used that in place of plain yogurt. Cut the sugar to 1/2 cup because of the extra sugar in the yoghurt I used and added 1/2 cup milled flax seed. Turned out wonderful!"

Reviewed Jun. 25, 2012

"This is an awesome and easy recipe. I also think it serves for a base muffin recipe and can be mixed around with flavors. I have made this with banana yogurt instead of plain, amongst other yogurt flavors. It really depends on your taste. Also, if you want an even stronger strawberry flavor use strawberry extract instead of vanilla. I followed the suggestions with sprinkilng cinnamon sugar on top. I sometimes add a lemon strawberry glaze on top. (just powdered sugar, small amount of milk, strawberry extract and 1/4 tsp lemon juice)"

Reviewed Aug. 2, 2011

"I was so happy to see that one of the other reviewers used vanilla yogurt. That was all I had on hand. I only bake with whole wheat flour these days to try to be a bit healthier. I also took the advice of others & sprinkled cinnamon sugar on top before baking. My husband isn't much of a "muffin fan" but he loved them, as did our two girls. I will most definitely be making these again :o)"

Reviewed Jun. 28, 2011

"I absolutely loved these! I added a little cinnamon to mine and some cinnamon-sugar on top. I also used whole wheat flour because that's all I had, but they still turned out amazing!"

Reviewed Jun. 23, 2011

"I have not made this recipe, but I plan to with the fresh strawberries I picked yesterday. I was drawn to this recipe because of the nutmeg and using vanilla yogurt. Sounds yummy and moist! I'd like to make these as mini muffins instead of regular sized. Does anyone know what the cooking time would be for that? I assume the oven temperature remains the same."

Reviewed Jun. 18, 2011

"This was a good recipe but I did make some minor changes. I used vanilla yogurt instead of plain yogurt. I also added 1/4t to 1/2 t cinnamon to the batter. To top it all off, I sprinkled cinnamon and sugar on top before baking. Yummy!"

Reviewed Jun. 1, 2011

"My three-year-old son wanted to bake something, and we had strawberries on hand, so we tried these. I doubled the recipe and used 1/2 cup fat-free strawberry yogurt and 1/2 cup lowfat sour cream. They turned out great!"

Reviewed Apr. 25, 2011

"I was moist, but I can't really taste the strawberry flavor. I keep this recipe and add strawberry essence...."

Reviewed Sep. 15, 2010

"I made these muffins last night and followed the recipe exactly. They turned out delicious and I will definitely make them again."

Reviewed Apr. 29, 2010

"I put in low fat strawberry yogurt instead of plain. Makes it even tastier!"

Reviewed Apr. 26, 2010

"These are really good. I make mini's and put them in my kids' lunch."

Reviewed Mar. 18, 2010

"I liked the strawberries & nutmeg! I used plain yogurt which made the muffins just right. The batter was thick, but baked up nicely. I had 12 regular & 4 mini muffins."

Reviewed Sep. 21, 2009

"I also forgot to add that I switched out the yogurt for sour cream as I didn't have plain yogurt on hand, and whenever I buy it for a recipe, I use so little of it, and I cannot find small containers of it."

Reviewed Sep. 21, 2009

"Something is slightly wrong with this recipe, as I just made it, and when you put the wet with the dry, it doesn't mix that well, because it is too dry. I added at least 1/3 cup milk to the batter. Once I had done this it mixed much better. I also baked it for 20 min. They were incredibly yummy after all that.! I would make them again."

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