Dishing Up the Dirt

Strawberry And Yogurt Bran Muffins


These muffins are an absolute treat. The strawberries continue to be productive and we’re trying to enjoy them while they last. Taylor and I have been on a smoothie kick in the mornings recently but we needed to switch things up and these muffins are a welcome change. They are sweetened with honey, pure cane sugar and the juiciest strawberries around! The addition of yogurt makes them extremely moist and bumps up the protein which is nice first thing in the morning.  I love a good-old-fashioned bran muffin and think this version is the best I’ve ever had. These are the perfect farmers fuel and we hope you enjoy them as much as we do.

Pour a cup of coffee and dig in!

Strawberry And Yogurt Bran Muffins

Prep Time: 15 minutes    Cook Time: 22-27 minutes    Serves: 12

  • oil for greasing the muffin tin
  • 1 cup unbleached all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup full fat Greek- style yogurt
  • 1/2 cup pure cane sugar
  • 1/2 cup honey
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups wheat bran 
  • 1 1/4 cups fresh strawberries, hulled and roughly chopped


  1. Preheat the oven to 350F
  2. Lightly oil a standard muffin tin and set aside.
  3. In a medium sized bowl stir together the flour, salt, baking powder, baking soda and spices.
  4. In a large bowl whisk together the yogurt, sugar, honey, eggs and vanilla. Add the dry ingredients and stir with a wooden spoon until well incorporated. Gently stir in the wheat bran until incorporated. Add the strawberries and stir until evenly distributed.
  5. Scoop the batter into the muffin cups (using a 2 1/4 inch ice cream scoop) and bake for 22-27 minutes, or until the tops are lightly browned and a toothpick comes out clean. Allow to cool for 5 minutes before removing from the tin and enjoying.


*This recipe is loosely adapted from Ina Garten *Store muffins in an airtight container on the counter for 3 days or store in freezer bags for 6 months.

Leave a Reply

4 thoughts on “Strawberry And Yogurt Bran Muffins

    1. Andrea says:

      I hope you give them a whirl! We’re loving them!

  1. How delish! These muffins look like they’d completely make my morning!

  2. I bet the strawberries and bran go really well together. Hoping to hit up our farmers’ market this week in search of strawberries!

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