Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.

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  • In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.

  • Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.

  • Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Nutrition Facts

161 calories; protein 3.1g 6% DV; carbohydrates 27.3g 9% DV; fat 4.6g 7% DV; cholesterol 26.1mg 9% DV; sodium 170.7mg 7% DV. Full Nutrition
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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/22/2003
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. Read More
(44)

Most helpful critical review

Rating: 3 stars
06/22/2003
This recipe is quite yummy and different from your regular muffin. I used non-fat blueberry yoghurt and frozen strawberries (since it was too early in the year for fresh). I'd recommend draining the frozen strawberries after they've thawed or add a bit more cornmeal or flour to keep the texture of the dough from being too "gooey". Read More
(13)
102 Ratings
  • 5 star values: 42
  • 4 star values: 41
  • 3 star values: 18
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/21/2003
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. Read More
(44)
Rating: 5 stars
06/21/2003
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! Read More
(35)
Rating: 4 stars
10/13/2003
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! Read More
(33)
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Rating: 4 stars
06/21/2003
Delicious cornbread. If your kids don't like chunks of fruit just skip the fruit and stick to whatever flavor of yogurt you like. Doesn't even need butter--makes a delicious and nutricious lunchbox treat. Read More
(26)
Rating: 5 stars
01/10/2006
Delicious. I substituted 1/2 c. whole wheat flour for white used medium grind cornmeal non-fat peach yogurt (6 oz. plus splash of milk) and frozen mixed berries. I couldn't keep my hands off of them! I did not coat berries with flour mixture as dough was so thick it wasn't neccessary - no problems with berries settling. I also did not thaw chop or add sugar to the berries. The whole wheat was a wonderful and healthy addition and did not adversely affect texture. Great and simple recipe. Read More
(24)
Rating: 4 stars
08/14/2003
this was a very good recipe; a good alternative to cornbread or sweetbread. i used an 8x8 pan instead just baked it for about 25-30 minutes. it was easy to slice and service like regular cornbread. Read More
(20)
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Rating: 5 stars
06/21/2003
Fabulous recipe! Moist easy to make stays tender for several days. Beautiful texture and flavor. Try peach yoghurt and canned peached for a variation. Read More
(16)
Rating: 5 stars
09/28/2010
I just loved these muffins although I did make a few changes. I used 1/2 cup of butter yellow cornmeal (didn't say in the recipe whether to use white or yellow) I did not have any yoghurt on hand so used sour cream mixed with strawberry extract. I just loved the texture that the corn meal gave to these muffins. Plan on having a play around with different fruits in the future. Thank you for sharing. Read More
(14)
Rating: 3 stars
06/21/2003
This recipe is quite yummy and different from your regular muffin. I used non-fat blueberry yoghurt and frozen strawberries (since it was too early in the year for fresh). I'd recommend draining the frozen strawberries after they've thawed or add a bit more cornmeal or flour to keep the texture of the dough from being too "gooey". Read More
(13)
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