February 1, 2017

Low-Fat Strawberry Yogurt Muffins

The beauty of muffins is their portability. They pack well in lunchboxes, purses, and just about anywhere they need to fit. I’ve even started taking them to the ski mountain to enjoy as a quick snack when we need to warm up in the lodge. There is no end to their versatility! The key to enjoying muffins frequently, however, is keeping them on the lighter side. I like them to be full of flavor, but I really don’t like them when they are sweet like cake.

What I’ve been doing to ensure meet these requirements is making muffins with yogurt and real fruit. The yogurt provides moisture and a little fat, while the fruit provides a natural sweetness and flavor. Throw in a little cinnamon and nutmeg and, voilá, a delicious muffin that is as easy to make as it is to eat!

I make these with strawberries because we are craving red fruits this time of year. Since the strawberry fields are currently under a layer of snow I use delicious Cascadian Farm Organic Strawberries from the freezer. They are picked ripe and fresh and are perfect for adding to baked goods. I use them for smoothies, dessert sauces, and just about anything I need to sweeten up with a little pop. In this case I add them to the food processor toward the end so the blade chops them up a bit so there just the right amount of berry in every bite.

After baking the muffins should cool for a few minutes before you eat them. Or, you can let them cool completely and wrap them up to go!

(Disclosure: This post is sponsored by Cascadian Farm. The photographs and opinions are wholly my own. Thank you for supporting the brands that make The Naptime Chef possible.)

Low-Fat Strawberry Yogurt Muffins
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  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • ¾ cup plain or vanilla Greek yogurt
  • ¼ cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons light brown sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 ½ cups unbleached all-purpose flour
  • 1 cup Cascadian Farm Organic Strawberries, thawed


  1. Heat the oven to 350 degrees F. Spray the cups of a 12-cup muffin pan or line the cups with paper liners. Set aside.
  2. Add the first six ingredients to the bowl of a food processor fitted with a blade. Blitz until smooth. Then, add the soda, salt, cinnamon, nutmeg, and flour and processor again until smooth. Lastly, add the strawberries and process again until the berries are chopped into small-ish pieces.
  3. Divide the batter evenly between the muffin cups and bake for 20 to 25 minutes, or until the tops spring back when touched and are golden brown.