Prep Your Muffin Tin and Oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly for easy release.

Culinary Tip: Using liners helps the muffins retain even more moisture, while also making cleanup a breeze.

Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

Personal Note: Sifting or whisking ensures an even crumb and extra fluff.

Whisk the Wet Ingredients

In a separate bowl, whisk the oil and sugar until well combined and slightly pale. Add the eggs, one at a time, whisking after each addition until smooth. Fold in the Greek yogurt and vanilla extract until fully incorporated.

Pro Tip: Use room temperature eggs and yogurt for optimal blending and a fluffier bake.

Marry Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Gently fold with a silicone spatula just until combined—do not overmix, as this can toughen your muffins.

Chef’s Insight: A few lumps are okay! Overmixing is the enemy of fluffiness.

Fold in Strawberries

Toss the diced strawberries in 1 tablespoon of flour (this prevents them from sinking in the batter). Gently fold them into the batter along with any optional add-ins like lemon zest or white chocolate chips.

Sensory Note: You’ll notice the batter feels thick—that’s a good sign! It traps more air for a moist, fluffy crumb.

Fill Muffin Cups and Bake

Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean with just a few moist crumbs. Rotate the tin halfway through for even browning.

Cool & Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 10 minutes before serving warm or at room temperature.

Flavor Hack: Warm muffins intensify the strawberry aroma—irresistible!