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
Preheat oven to 375 degrees. Line a muffin pan with liners, and spray each with cooking spray.
Make the yogurt glaze. Whisk together the Nounós Vanilla Bean Greek Yogurt and powdered sugar until smooth. Refrigerate for at least 30 minutes.
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
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.
Add the Nounós Vanilla Bean Greek Yogurt and mix until combined. Add the dry ingredients and mix on low until just combined.
In a small bowl, toss the strawberries in the 2 tsp of flour, then gently fold into the batter.
Fill each muffin cup ⅔ of the way into the liners. Set aside.
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.
Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.
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!