Whole-Wheat Strawberry Muffins

Makes 12 servings


  • 1 cup strawberries, chopped
  • 2 eggs
  • 1 cup plain yogurt
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 2 cups whole-wheat flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking soda


  1. Heat oven to 400°F. Grease muffin tin with cooking spray to prevent sticking or use paper liners.
  2. Melt butter in small saucepan or microwave. Set aside.
  3. Wash strawberries; remove stems and tops and throw away. Chop berries into small pieces and place them in a small bowl. Add eggs, yogurt, melted butter, and vanilla. Mix well.
  4. In a medium bowl, mix together whole-wheat flour, brown sugar, and baking soda. Mix well.
  5. Add strawberry mixture to flour mixture. Mix well until ingredients are wet. Do not overmix.
  6. Spoon the batter into muffin cups, about 2/3 full. Bake for 20 minutes or until tops are golden brown.

Recipe adapted from Teen Cuisine Curriculum (Virginia Tech)

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)