Strawberry Vanilla Yoghurt Zucchini Muffins

Back when I worked my 9-5 job, one of my co-workers and I were obsessed with the raspberry yoghurt muffin that the on site café made.  They were sweet with tangy raspberries and oh so moist.  And, then they were dropped from the menu.  Thankfully, I was almost done my pregnancy and work so I didn’t fret about it too much.  Just a little.

Once, a few years ago, I recreated this muffin.  I don’t know how.  I don’t even think I was trying.  But, I didn’t write anything down!!!  I have since learned better.  Although these muffins are not they, I think that I am back on track with them and will keep my eyes peeled for raspberries at the market to make another stellar attempt at recreating my ultimate muffin.

Until then, these seasonal morsels of goodness will more than suffice!  Adjust the vanilla to your liking, I used 1 1/2 tsp of The Silk Road Spice Merchant’s double-strength vanilla and it packs a punch.  Although you can make these in regular or mini-muffin size, I think that I prefer the latter as a sweet little pop of summer goodness.  Perfect for snacking or as a little bit of something extra with a big smoothie for breakfast.  Enjoy!

Strawberry Yoghurt Vanilla Zucchini Muffins

Makes a dozen regular size, plus 24 mini-muffins
Time: an hour
Difficulty: easy
Refined sugar free but sweet with strawberries & vanilla, oats & zucchini for texture, and yoghurt to keep them moist.
Recipe by Lindsay Bliek

  • 1/3 c butter, melted
  • 2 eggs
  • 1/2 c maple syrup
  • 1 1/2 tsp vanilla
  • 1 1/3 c yoghurt (I use full-fat, plain)
  • 2 1/2 c unbleached flour
  • 1/3 c rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 c grated zucchini
  • 1 c chopped strawberries
  1. Preheat oven to 375F and prep muffin tins by greasing or putting in liners (a great job for kids).
  2. In a large bowl, lightly beat eggs then add butter, maple syrup, and vanilla.  Mix well.
  3. Stir in the yoghurt.
  4. In a separate bowl, combine all of the dry ingredients together (or be lazy like me and dump them on top of the wet ingredients, lightly mix them together before incorporating into the wet).
  5. Combine wet and dry until almost mixed.  Add the zucchini and strawberries and stir until mixed.  Don’t overmix.
  6. Fill muffin cups.  Bake regular sized muffins for 25-30 minutes, minis for about 18 mins.
  7. Pop out of muffin tins as soon as cool enough to handle and let the muffins cool on a rack

I usually freeze most of our muffins once they are completely cooled and find that the mini ones thaw enough to eat by lunch, even when packed frozen; otherwise, they thaw at room temp overnight if you can remember to pull them out ahead of time, or nuke them in the microwave for a little bit.

If you don’t have 4 L jugs of gorgeous Grade B maple syrup lurking in your basement, like I do, brown sugar will work well here, but you might need to add 1/4 c milk (or increase the yoghurt) to make up for the reduction in moisture.

Muffin making is excellent kid baking!  It may not look all Martha Stewart-y, but there are lots of math, art, and fine motor skills to be practiced.

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