Recipe: Strawberry Muffins with Jogobella Strawberry Yoghurt

This strawberry yogurt muffin recipe comes together quickly and is packed with the delicious taste of strawberries, from the fresh fruit to strawberry-flavoured yoghurt! Keep the muffins in an airtight container at room temperature for 1 - 2 days, or in the refrigerator 3 - 4 days.

Makes 13 – 16 muffins


  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Jogobella Strawberry yoghurt
  • 1 egg
  • 4 tablespoons unsalted butter, melted
  • 1 cup roughly chopped fresh strawberries


  • Heat the oven to 200ºC. Line a muffin pan with paper liners, or spray with non-stick cooking spray.
  • In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
  • In a small bowl, whisk together yoghurt, egg and melted butter, then add to dry ingredients.
  • Stir until well combined.

Fold in strawberries. Fill muffin cups ¾ full, then bake for about 20 minutes until golden brown on top.