Randy Mayor; Karry Hosford
1 dozen (serving size: 1 muffin)

These strawberry muffins are moist and tender,  yet still low in fat, because of the addition of vanilla fat-free yogurt and low-fat milk. The strawberry flavor comes from strawberry jam.

How to Make It

Step 1

Preheat oven to 375º.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Step 3

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Ratings & Reviews

Always good

August 11, 2016
I have made these many times over the years.  They are so easy and always come out delicious.  I vary the jam based on what we have in the house.

Healthier version

April 18, 2016
I used non-fat milk, plain yogurt, 100% whole wheat flour, and didn't sprinkle sugar on top. I used blueberry preserves instead of strawberry. In my opinion, they were plenty sweet and quite delicious.

williamsh's Review

November 18, 2011

MaryPatL's Review

August 31, 2011
I've made these quite a few times - using whatever jam or jelly I have at the time - usually plum, which adds a nice tartness to them. Everyone raves about them - especially when I bring them, still warm, to an early morning soccer game! They always come out nice and light and tasty.

shannonm's Review

March 27, 2011
I used 1 cup of fresh chopped strawberries instead of jam. I also used half whole wheat and half all-purpose flour. They had a good texture for a low-fat muffin.

ang2000's Review

February 12, 2011
These were delicious. I didn't use any liners in the muffin pan. As another reviewer stated, they came out easily. I used strawberry preserves instead of jam. We ate these tonight right out of the oven and had trouble stopping at just two. I didn't use all of the sugar topping. May reduce or eliminate it next time. May try with strawberry yogurt rather than vanilla. In some of the muffins, the strawberry preserves did seep throug the bottom of the muffin.

KristineA's Review

September 16, 2010
Good, but not my favorite- but I will make them again. I followed the recipe exactly and used homemade strawberry jelly/jam (I always forget which is which!). I think I added a bit too much to each muffin. Next time I will do a little less jelly and maybe swirl it in a little??? Mine ended up looking like small sandwiches as the top and bottom didn't really adhere together. The other thing I wasn't crazy about is how dense these were! Not sure how that happened! I know I didn't overmix them. Even my daughter commented on how dense they were.

susannahclair's Review

September 04, 2010
Made just as written except used 2% milk instead of 1% and went without the foil muffin cups. Just sprayed the muffin tins and the muffins came out easily. Rave reviews from everyone. Yum!

JamGel's Review

October 02, 2009
I made the recipe with blackberry jam instead of strawberry. It was delicious! No need for butter!

Guezzie's Review

August 03, 2009
Yum! I used skim milk, but lowfat yogurt instead of fat free. The yogurt wasn't vanilla, so I just added some vanilla extract. Instead of strawberry jam, I went for cherry-blueberry and sprinkled only cinnamon on top so they wouldn't be too sweet. They are light, fluffy, fragrant, and fun! I would make them again trying different fruit filling like peach.