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Low-Fat Strawberry Muffins Recipe

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"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.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Strawberry Muffins in Taste of Home June/July 2001, p17

Nutritional Facts

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

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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)"

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