Greek Yogurt Cinnamon Rolls

Soft, cinnamon-swirled, and just the right amount of rich, these Greek Yogurt Cinnamon Rolls are all about cozy texture and classic flavor. Nounós Creamery Plain Greek Yogurt adds richness and tenderness without the need for yeast, while a simple cinnamon-sugar swirl and creamy vanilla yogurt icing make them irresistibly comforting. Perfect for slow mornings, holiday brunches, or whenever a warm, homemade treat is calling.

Makes 8 cinnamon rolls.

Cinnamon Roll Ingredients

Icing Ingredients

Steps

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder and salt until well combined. Mix in the yogurt until combined, then use your hands to knead until the dough balls up. This may take a few minutes so be patient.

  3. Lightly dust a work surface with flour and roll out the dough into a rectangular shape about ½ thick. Brush on the melted butter, then sprinkle on the cinnamon and sugar, evenly distributing them throughout the dough.

  4. Gently roll up the dough from one of the narrow ends to the other until you have a cylinder. Using a very sharp knife cut cylinder into 6-8 pieces. Arrange the pieces on the lined baking sheet and bake for about 25-30 minutes, until the edges are just golden brown.

  5. While the cinnamon rolls are baking, make the icing by whisking together the powdered sugar and vanilla bean yogurt.

  6. Remove cinnamon rolls from the oven and pour the icing over. Enjoy warm.

Roasted Sweet Potatoes with Herbed Yogurt, Crispy Shallots, and Curry- Spiced Chickpeas

This cozy, flavor-packed dish brings together everything we love about fall cooking—roasted sweet potatoes, warm spices, crisp textures, and a creamy, herb-forward yogurt base that ties it all together. The curry-spiced chickpeas add crunch and protein, the crispy shallots bring irresistible depth, and Nounós Creamery Classic Plain Greek Yogurt transforms into a vibrant, tangy herb sauce that takes every bite to the next level. It’s the kind of simple, feel-good recipe you’ll want on repeat all season long.

Roasted Sweet Potatoes and Curry- Spiced Chickpeas Ingredients

  • 3 sweet potatoes, peeled and cut into wedges

  • 3 tbsp olive oil, separated

  • Salt, to taste

  • 1 can chickpeas, drained, rinsed, and patted dry

  • 1 tsp curry powder

Crispy Shallots Ingredients

  • ¼ cup olive oil

  • 1-2 shallots, cut into rings

Herbed Yogurt Ingredients

  • 1 container Nounós Creamery Classic Plain Greek Yogurt

  • 1-2 cloves garlic

  • Juice of one lemon

  • 1 tbsp olive oil

  • 2 handfuls fresh herbs like dill, basil, or chives. Use whatever you have on hand!

  • 1 tsp honey

  • Salt and pepper, to taste

Steps

  1. Preheat oven to 400 degrees.

  2. Make the roasted sweet potatoes and curry-spiced chickpeas. Add the sweet potato wedges to a baking sheet and toss with 2 tbsp olive oil and salt. On a separate baking sheet, add the chickpeas, 1 tbsp olive oil, curry powder, and salt and toss until coated. Bake the sweet potatoes and chickpeas for about 30 minutes, checking regularly and shaking the pans to prevent burning. Depending on the size of the sweet potatoes they may take longer than the chickpeas.

  3. While the sweet potatoes and chickpeas are roasting, make the crispy shallots. Preheat a sauté pan over medium heat. Add ¼ cup olive oil and the shallots. Stir regularly and cook for about 7 minutes. Reduce heat to low and continue cooking for 5 minutes, until shallots are golden brown. Remove from heat and transfer to a paper towel-lined plate to cool.

  4. Make the herbed yogurt dip. Add all ingredients to a food processor and blend until smooth.

  5. Plate the dish. Spread the herbed yogurt on the bottom of your serving dish and then layer on the roasted sweet potatoes, curry-spiced chickpeas, and crispy shallots. Top with pepper and some more fresh herbs. Serve warm.

Pumpkin Pie with Vanilla Bean Greek Yogurt

A creamy, cozy twist on a Thanksgiving classic. This Pumpkin Pie made with Vanilla Bean Greek Yogurt delivers all the rich, spiced flavor you love — with a lighter, tangier filling that’s perfectly balanced. The Nounós Vanilla Bean Greek Yogurt adds a velvety texture and subtle sweetness that complements the pumpkin beautifully, while the homemade Greek yogurt whipped cream takes each bite over the top.

Pie ingredients

Greek Yogurt Whipped Cream Ingredients

Steps

  1. Preheat oven to 350 degrees.

  2. In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Add the remaining ingredients and whisk until smooth. Pour into the premade piecrust and bake for 50-60 minutes, until edges are set but the middle still jiggles just slightly. Cool completely to room temperature, then continue to cool in the fridge.

  3. When ready to serve, make the greek yogurt whipped cream. Add all ingredients to an electric mixing bowl and whisk on high speed until stiff peaks form. Add to a piping bag and pipe onto the pie in the design of your choosing. Alternatively, use a spoon to add a dollop to each slice of pie.

Greek Yogurt-Marinated Turkey

Give your Thanksgiving turkey a flavorful upgrade this year with a creamy, tangy Greek yogurt marinade. Made with Nounós Creamery Plain Greek Yogurt, fresh lemon juice, garlic, and aromatic spices, this simple marinade helps tenderize the turkey while locking in rich moisture and flavor. The result? A perfectly juicy, golden-brown bird that’s anything but ordinary — and sure to impress at your holiday table.

Marinade quantity for a 12lb Turkey.

Ingredients

Steps

  1. Add all marinade ingredients to a large mixing bowl and whisk until combined. Pour the marinade over your turkey, being sure to cover all parts of the bird. Cover and refrigerate for up to 24 hours.

  2. When ready to roast, remove any large garlic pieces from the bird and roast as normal.

High Protein Pumpkin Bread

Cozy, wholesome, and packed with protein — this High Protein Pumpkin Bread is everything you love about fall baking, made better. The secret ingredient? Nounós Creamery Nonfat Greek Yogurt, which keeps each slice moist, tender, and full of natural protein. Sweetened with maple syrup and loaded with warm pumpkin spice and melty dark chocolate chips, it’s the perfect balance of indulgence and nourishment. Enjoy it fresh out of the oven for breakfast, as a snack, or with your afternoon coffee — a feel-good treat you’ll want on repeat all season long.

Ingredients

  • 1 ½ cups rolled oats

  • Optional: ¼ cup vanilla or plain protein powder

  • 2 tsp pumpkin pie spice

  • 1 ½ tsp Baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup pumpkin puree

  • ½ cup maple syrup

  • ¾ cup Nounós Creamery Nonfat Greek Yogurt

  • 2 large eggs

  • ½ cup dark chocolate chips

Steps

  1. Preheat oven to 350. Grease a bread pan and line with parchment paper.

  2. Add the rolled oats to a food processor and blend until smooth. Add to a medium sized bowl with the protein powder (if using), pumpkin pie spice, baking powder, baking soda, and salt. Whisk until combined.

  3. In a large bowl, add the pumpkin puree, maple syrup, Nounós Creamery Nonfat Greek Yogurt, and eggs. Whisk until well combined.

  4. Slowly add in the dry ingredients, stirring until just combined. Fold in the chocolate chips and pour batter into the prepared bread pan.

  5. Bake for 40-55 minutes, checking the center for doneness with a toothpick. Remove from oven and cool for ten minutes before transferring to a wire rack to cool completely. Slice and enjoy.

Protein Pita Bread

Skip the store-bought and whip up soft, golden pita bread right at home — with just a handful of simple ingredients and Nounós Plain Greek Yogurt. These protein-packed pitas are fluffy on the inside, lightly crisp on the outside, and perfect for scooping, dipping, or stuffing. Pair them with our homemade Greek Yogurt Tzatziki recipe and fresh veggies for a wholesome, flavor-packed bite that feels straight out of the Mediterranean.

Makes 4-6 pitas

Ingredients

Steps

  1. Add flour, baking soda, and salt to a large bowl and whisk until combined. Add the greek yogurt and mix with a wooden spoon until combined. Knead the dough with your hands for about five minutes, sprinkling in more flour as needed if the dough is too sticky to handle. Cover with a damp kitchen towel and let rest for 15-30 minutes.

  2. Cut the dough into four equal portions and roll into balls. Lightly flour a work surface like a large cutting board. Using a rolling pin, roll out each ball into as thin a layer as possible. The thinner the pitas are, the more likely they are to puff up in the pan and cook correctly. Use a pizza cutter to cut the pitas into circles and set excess aside - you can use it to roll up an additional 1-2 pitas.

  3. Preheat cast iron to medium high heat and add olive oil. Add a pita and cook for about two minutes on each side, until puffy and golden brown. Flip and cook on the other side. Enjoy warm with tzatziki and fresh veggies.

Maple-Spiced Pear & Yogurt Parfait

Cozy, simple, and just a little indulgent — this Maple-Spiced Pear & Yogurt Parfait is the perfect way to enjoy fall flavors in a fresh and nourishing way. Sweet pears are gently sautéed with butter, maple syrup, and pumpkin pie spice before being layered with creamy Nounós Vanilla Bean Yogurt and crunchy granola. Packed in your reusable glass jar, it’s a snack (or breakfast) that feels both wholesome and special.

Ingredients

Steps

  1. Remove yogurt from jar. Wash and dry the jar and remove the label.

  2. Preheat a saute pan over medium heat. Melt the butter. Add the diced pear and pumpkin pie spice. Cook for 5 minutes, until pear is soft and lightly browned. Add the maple syrup and stir until evenly coated.

  3. In the clean jar, layer the yogurt, cooked pears, and granola. Top with the Nounós reusable lid and refrigerate until ready to enjoy.

Mason Jar Salad: High Protein Cobb with Green Goddess Dressing

This High-Protein Cobb Mason Jar Salad with Green Goddess Dressing is a fresh, portable way to fuel your day. Layered with juicy cherry tomatoes, crisp cucumbers, soft-boiled eggs, smoky bacon, and shredded chicken, it’s a satisfying meal in a jar. The star of the show? A creamy, herb-loaded Green Goddess Dressing made with Nounós Creamery Nonfat Greek Yogurt and avocado for a tangy, protein-rich upgrade. Perfect for meal prep, lunch on the go, or a colorful picnic spread.

Ingredients

Green Goddess Dressing (makes 4 servings):

  • 1 container Nounós Creamery Nonfat Greek Yogurt

  • ~2 cups total fresh green herbs - we used basil, mint, dill, and chives

  • 2 cloves garlic

  • 1 avocado, peeled and pit removed

  • Juice of one lemon

  • 1 tsp hot honey (or regular honey)

  • Salt, to taste

Cobb Salad Ingredients:

  • Cherry tomatoes, cut into quarters

  • Cucumbers, diced

  • Soft boiled eggs, cut into quarters

  • Picked onions

  • Bacon, diced

  • Shredded chicken

Steps

  1. Add all the dressing ingredients to a food processor and blend until smooth. Taste and adjust flavors as needed.

  2. Assemble the cobb salad with the remaining ingredients.

Greek Yogurt-Marinated Chicken Skewers

Bring bold Mediterranean flavor to your grill with these tender, juicy Greek Yogurt-Marinated Chicken Skewers. The creamy Nounós Classic Plain Greek Yogurt base works double duty—infusing the chicken with rich flavor while keeping it perfectly moist as it cooks. Fresh herbs, zesty lemon, warm spices, and a hint of garlic make every bite vibrant and satisfying. Perfect for summer cookouts, easy weeknight dinners, or anytime you want a meal that’s as wholesome as it is delicious.

Ingredients

  • 2 chicken breasts, cut into 1 ½ inch pieces

  • 2 cup Nounós Creamery Classic Plain Greek Yogurt

  • 2 tbsp extra virgin olive oil

  • Zest and juice of one lemon

  • 1 tbsp tomato paste

  • 1 tbsp fresh dill, roughly chopped

  • 1 tbsp fresh mint, roughly chopped

  • 1-2 cloves garlic, grated

  • 2 tsp smoked paprika

  • 1 tsp chili flakes

  • 1 tsp salt

  • ½ tsp cracked pepper

Steps

  1. Add the cubed chicken to a large ziplock bag and set aside.

  2. In a medium sized bowl, add the remaining ingredients and stir until well combined. Add the yogurt marinade to the bag of chicken cubes and toss until well coated. Refrigerate for at least four hours, or overnight.

  3. When ready to cook, add the marinated chicken to your skewers (pre-soaked if using wood). Preheat the grill to medium high heat and cook for 13-15 minutes, moving regularly to prevent sticking. Transfer to a platter and serve.

Strawberry + Lemon Elderflower Swirl Smoothie

Bright, creamy, and packed with flavor—this smoothie brings together the floral citrus notes of Lemon Elderflower Greek Yogurt with sweet strawberries, frozen banana, and a boost of protein. It’s the kind of refreshing treat that looks as good as it tastes (especially with that yogurt swirl). Whether you're starting your morning or winding down your afternoon, this smoothie hits the spot.

Smoothie Ingredients

  • 1 tbsp Nounós Creamery Greek Yogurt, any flavor

  • 1 glass jar of Nounós Creamery Lemon Elderflower Greek Yogurt

  • ½ banana, frozen

  • 1 cup strawberries, frozen

  • 2 scoops protein powder

  • 3 tbsp coconut water

Toppings

  • 1 tsp bee pollen

  • Fresh strawberry slices

Steps

  1. Put the tbsp of yogurt on the back of a spoon and place the spoon on the inside bottom ridge of your glass cup. Slowly rotate the glass and bring the spoon upward, making a yogurt spiral on the inside of the glass. Set aside in the freezer while you make the rest of your smoothie.

  2. Add remaining smoothie ingredients to a blender and blend until smooth and creamy. Enjoy!

Summer Falafel Bowl with Tzatziki

Crisp falafel, juicy tomatoes, briny olives, and creamy Greek yogurt tzatziki—this summer bowl is everything you crave when the days are warm and you want something fresh yet satisfying. Packed with bright herbs, crunchy vegetables, and tangy feta, it’s a simple, colorful way to bring Mediterranean flavors to your table, whether for a weekday lunch or an easy dinner al fresco.

Tzaztiki Ingredients

  • 3 small cucumbers

  • 2 cups Nounós Creamery Plain Greek Yogurt

  • 1 clove garlic, grated

  • 1 tbsp dill, roughly chopped

  • 1 tbsp mint, roughly chopped

  • Juice of ½ lemon

  • ½ tbsp extra virgin olive oil

  • Salt, to taste

Falafel Bowl Ingredients

  • ½ cup cherry tomatoes, sliced in half

  • 5-6 falafel bowls, fried

  • ¼ cup pickled onions

  • ¼ cup pitted castelvetrano olives

  • ¼ cup crumbled feta cheese

  • ¼ small watermelon radish, peeled and sliced thinly into triangles

  • ½ lemon

  • A few sprigs of fresh mint

Steps

  1. Using the finest side of your box grater, grate the three cucumbers. Going small handfuls at a time, squeeze as much juice as possible out of the cucumbers, then add to a small bowl.

  2. Add the remaining tzatziki ingredients to the bowl and stir until well combined. Adjust salt as needed. 

  3. Assemble the falafel bowl with the tzatziki and remaining ingredients and enjoy!

Creamy Coconut Mango Popsicles

These Creamy Coconut Mango Popsicles are the perfect way to cool off while still feeling like a treat. Made with sweet mango, hydrating coconut water, and Nounós Coconut Mango Yogurt, these pops are creamy, tropical, and naturally sweet without any fuss. Keep a batch in your freezer for an easy, feel-good snack all summer long.

Makes 8 small pops.

Ingredients

Steps

  1. In a food processor or blender, blend the frozen mango and coconut water until smooth.

  2. In a small bowl, mix the Nounós Coconut Mango Yogurt to combine the yogurt and fruit at the bottom.

  3. Layer in the mango and yogurt mixtures into your popsicle molds until full. Using a chopstick or butterknife, swirl each pop mixture before adding in the stick.

  4. Freeze for several hours or ideally overnight. Enjoy!

Fresh Herb Chicken Salad with Greek Yogurt

Looking for a light, protein-packed lunch that’s full of bright, fresh flavors? This Fresh Herb Chicken Salad with Greek Yogurt swaps in creamy Nounós for mayo and combines True Story Foods Roasted Garlic Chicken, AeroFarms’ vibrant Rainbow Mix Microgreens, and Freestyle Snacks Lemon Garlic Green Olives for a zesty, herb-forward twist on the classic. It’s the perfect refreshing meal to scoop onto toast, wrap in lettuce, or enjoy by the spoonful.

Ingredients

  • 1 cup Nounós Creamery Classic Plain Greek Yogurt

  • 1 package True Story Foods Roasted Garlic Chicken Protein Toppers

  • 1 package Freestyle Snacks Lemon Garlic Green Olives

  • ¾ cup Aerofarms Rainbow Mix Microgreens

  • ¼ cup fresh dill, mint, and basil

  • Juice of ½ lemon

  • Salt and pepper, to taste

Steps

  1. Add all ingredients to a large bowl and mix until well combined. Store leftovers in an airtight container in the refrigerator for up to three days.

Creamy Mediterranean Pasta Salad

This Creamy Mediterranean Pasta Salad is everything you want in a warm-weather dish—cool, crisp, tangy, and satisfying. Made with our Nonfat Greek Yogurt, the herby lemon dressing is light yet creamy, giving each bite a refreshing lift. Tossed with juicy tomatoes, cucumbers, shredded chicken, briny olives, and fresh herbs, it’s the kind of pasta salad that’s just as good for a backyard barbecue as it is for a weekday lunch.

Pasta Salad Dressing Ingredients

  • 1 cup Nounós Creamery Nonfat Greek Yogurt

  • 1 tsp garlic powder

  • 2 tsp fresh dill, roughly chopped

  • Juice of one meyer lemon

  • 2 tbsp extra virgin olive oil

  • Pinch of salt

  • Optional: 1 tsp honey

Pasta Salad Ingredients

  • 1 box pasta, cooked and drained

  • 1 cup cherry tomatoes, sliced into quarters

  • 2 small persian cucumbers, diced

  • 1 cup shredded chicken

  • ¼ cup castelvetrano olives, sliced in half

  • ¼ red onion, diced

  • ¼ cup fresh mint, roughly chopped

  • ½ cup crumbled feta cheese

Steps

  1. Make the dressing. Add all ingredients to a small bowl and whisk until combined. Taste and adjust flavors to your personal preference.

  2. In a large bowl, add all the pasta salad ingredients. Top with the dressing, then toss until evenly coated. Store leftovers in an airtight container in the refrigerator for up to three days.

Vanilla Bean Greek Yogurt Ice Cream

No fancy equipment or long list of ingredients needed—just creamy Greek yogurt, a touch of cream, and a little sugar. This Greek Yogurt Vanilla Ice Cream is a lighter twist on a classic treat, made with our Vanilla Bean yogurt for extra flavor and protein. Perfect for warm days, slow weekends, or whenever your sweet tooth calls.

Ingredients

Steps

  1. Freeze the bowl of your ice cream maker at least 24 hrs in advance.

  2. Add the yogurt, heavy cream, and granulated sugar to the bowl of a stand mixer and whisk on high speed for two minutes.

  3. Add the yogurt mixture to the pre-frozen bowl of the ice cream maker. Churn for at least 20 minutes, until the mixture becomes the texture of a thick milkshake.

  4. Transfer to a shallow container and cover the surface of the ice cream with a piece of parchment paper. Freeze for at least four hours.

  5. Serve and enjoy!

Lemony Fava Bean & Greek Yogurt Dip

This bright and creamy dip brings together fresh fava beans, Greek yogurt, and herbs for a seasonal dip that’s full of protein and flavor. Whether you're entertaining or just snacking solo, it’s a fresh take on a classic Mediterranean combo—cool, tangy, and endlessly dippable. We love it served with crisp veggies, crackers, or warm pita for a light bite that still satisfies. The best part? It’s made with our Nonfat Greek Yogurt, giving you a nutritious boost with every scoop.

Ingredients

  • 2 cups fresh shelled fava beans

  • 1 cup Nounós Nonfat Greek Yogurt

  • ½ cup fresh dill

  • Handful of fresh basil leaves

  • 2 cloves garlic

  • Juice of 1 lemon

  • Salt and pepper, to taste

  • Optional:

    • 1 tsp hot honey

    • Extra virgin olive oil, for topping

Steps

  1. Prepare an ice bath and set aside.

  2. Add the fava beans to a medium pot and cover with an inch of water. Bring to a boil and cook until very tender, about 4 to 8 minutes depending on size. Drain the fava beans in a mesh sieve then transfer to the ice bath to cool. Drain, then squeeze beans from skin.

  3. Add the cooked fava beans and the remaining ingredients to a food processor and blend until combined. Taste and adjust flavors to your personal preference. Serve with fresh veggies and crackers. Store leftovers in an airtight container in the fridge for up to two days. Enjoy!

Roasted Carrots with Garlic Yogurt & Chili Oil

A simple side dish with layered flavor and stunning presentation, these Roasted Carrots with Garlic Yogurt and Chili Oil strike the perfect balance between creamy, spicy, and fresh. The sweet, caramelized carrots pair beautifully with tangy garlic yogurt, a swirl of bold chili oil, and crisp herbs for a vibrant, Mediterranean-inspired dish that’s just as fitting for a weeknight dinner as it is a special gathering.

Ingredients

  • 2 bunches of carrots, peeled and cut in half

  • 1 tbsp olive oil

  • Salt, to taste

  • 1 16oz container Nounós Classic Plain Yogurt

  • 1 clove garlic

  • Zest of 1 lemon

  • Pepper, to taste

  • 2-3 tbsp chili oil

  • 4 scallions, thinly sliced

  • 8-10 fresh mint leaves, roughly chopped

  • 2 tbsp toasted sesame seeds

Steps

  1. Preheat oven to 400 degrees. Add carrots to a baking sheet (or two if needed) and toss in olive oil and salt. Bake for 30-40 minutes, until soft and golden.

  2. Add the yogurt to a medium bowl. Using a microplane, grate the garlic over the bowl. Add the lemon zest and pepper, then stir until well combined.

  3. Add the garlic yogurt to your serving plate, evenly covering it. Drizzle with chili oil. Add the roasted carrots, then top with the scallions, fresh mint, and sesame seeds. Enjoy!

Greek Yogurt Protein Cookie Dough Bites

Looking for a high-protein treat that tastes like dessert? These Greek Yogurt Protein Cookie Dough Bites made with Nounós Creamery Vanilla Bean Greek Yogurt are the perfect no-bake snack—creamy, nutty, chocolatey, and packed with protein from yogurt, peanut butter, and (optional) protein powder. Keep a batch in the freezer for a satisfying bite anytime.

Makes six cookie dough bites.

Ingredients

  • 1 cup Nounós Vanilla Bean Greek Yogurt

  • ½ cup peanut butter, plus more for topping

  • ½ cup oat or almond flour

  • ¼ cup crushed roasted salted peanuts, plus more for topping

  • 2 tbsp chocolate chips, plus 2 tbsp melted for topping

  • Optional: ¼ cup protein powder of choice

Steps

  1. Line a baking sheet with parchment paper.

  2. Add all ingredients to a medium sized bowl and mix until well combined.

  3. Using a cookie scoop, form the dough into six even cookies and place on the parchment-lined baking sheet. Top with a drizzle of melted chocolate, a drizzle of peanut butter, and a sprinkle of crushed peanuts. Freeze for 45 minutes, then enjoy! Store leftovers in an airtight container in the freezer and enjoy as a frozen treat.

Herby Yogurt Breakfast Bowl with Soft-Boiled Eggs & Crunchy Chickpeas

This savory yogurt bowl is a fresh, protein-packed way to start your day. Made with Nounós Creamery Classic Plain Greek Yogurt, soft-boiled eggs, crisp veggies, and crunchy chickpeas, it’s the perfect balance of creamy, vibrant, and satisfying. Sprinkle with everything bagel spice and fresh herbs for a flavorful morning upgrade.

Ingredients

  • 1 ½ cups Nounos Creamery Classic Plain Greek Yogurt

  • 1 tsp garlic oil

  • 5 cherry tomatoes, sliced in half

  • ½ small cucumber, sliced

  • ½ watermelon radish, cut into matchsticks

  • 2 eggs, soft boiled and cut in half

  • ¼ cup crispy chickpeas

  • 2 tbsp fresh herbs (chives, dill, mint - use whatever you like!)

  • 1 tsp everything bagel spice

Steps

  1. Add all ingredients to a bowl and enjoy!

Strawberry Coffee Cake Muffins

If a coffee cake and a strawberry muffin had a love child, it would be these Strawberry Coffee Cake Muffins. Made with creamy Nounós Vanilla Bean Greek Yogurt for extra moisture and richness, this recipe brings together juicy strawberries, a buttery crumb topping, and a tangy yogurt glaze for the perfect not-too-sweet treat. Whether you're hosting brunch, need a mid-morning pick-me-up, or just want to bake something that feels a little special, these muffins strike the ideal balance of comforting and indulgent.

Ingredients

  • 2 cups all-purpose flour, plus 2 tsp for coating strawberries

  • 2 tsp baking powder

  • ½ tsp salt

  • ½ cup unsalted butter, at room temperature

  • ¾ cup granulated sugar

  • 2 large eggs, at room temperature

  • ½ cup Nounós Vanilla Bean Greek Yogurt, at room temperature

  • ⅛ cup 2% or whole milk

  • 1 ½ cups strawberries, diced

Crumb Cake Topping Ingredients

  • 6 Tbsp butter, melted

  • ½ cup brown sugar

  • ⅔ cup all purpose flour

Yogurt Glaze Ingredients

  • ½ cup Nounos Vanilla Bean Greek Yogurt

  • ¼ cup powdered sugar, sifted

Steps

  1. Preheat oven to 375 degrees. Line a muffin pan with liners, and spray each with cooking spray.

  2. Make the yogurt glaze. Whisk together the Nounós Vanilla Bean Greek Yogurt and powdered sugar until smooth. Refrigerate for at least 30 minutes.

  3. In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.

  4. In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined.

  5. Add the Nounós Vanilla Bean Greek Yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. 

  6. In a small bowl, toss the strawberries in the 2 tsp of flour, then gently fold into the batter.

  7. Fill each muffin cup ⅔ of the way into the liners. Set aside.

  8. Make the crumble topping. In a separate bowl, mix the flour and brown sugar together. Pour in the melted butter and mix until crumbs form. 

  9. Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.

  10. Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean when inserted into the center. Allow the muffins to cool for 5-10 minutes, then top with the yogurt glaze. Enjoy!

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