Strawberry season is here! There is nothing “Mom” at Tiny Green Mom loves more than juicy, ripe strawberries this time of year! After visiting the farmer’s market today and purchasing an entire box of strawberries, the quest for recipes began! What to do with all those delicious berries? How about Strawberry Muffins? Found on, a website dedicated to all things strawberry, these moist muffins are just heavenly!

Strawberry Muffins


2 eggs
2/3 cup sugar
1/2 cup milk (or milk substitute, if lactose-intolerance is present)
1/4 cup plain, fat-free organic yogurt
1 teaspoon vanilla
1/2 stick organic butter, melted and cooled
2 cups unbleached or whole-wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups strawberries, hulled and cut in chunks


Preheat oven to 375°F/200°C. Grease muffin tins or line with paper cups.

In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.

In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.

Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.