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Photo of Strawberry muffins by WW

Strawberry muffins

7 - 8
PersonalPoints™ per serving
Total Time
40 min
10 min
25 min
These muffins are light and fluffy yet moist thanks to juicy strawberries and yoghurt


White self-raising flour

1 cup(s), (150g)

Low-fat fruit flavoured yoghurt

150 g, strawberry

Plain flour

1 cup(s), (150g)

Caster sugar

½ cup(s), (110g)

Vegetable oil

¼ cup(s), (60ml)

Skim milk

½ cup(s), (125ml)


2 medium, lightly beaten

Vanilla bean paste

1 tsp

Fresh strawberries

200 g, hulled, diced


  1. Preheat oven to 190°C. Line a 12-hole,1/3-cup capacity muffin pan with baking paper or paper cases.
  2. Mix the combined flour and sugar in a large bowl. Make a well in the centre. Whisk the oil, milk, yoghurt, egg and vanilla in a jug until combined. Stir into the flour mixture until combined. Fold in the strawberry.
  3. Spoon the mixture into the cases. Bake for 25 minutes or until golden and just firm to touch. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack.