Almond Strawberry Yogurt Muffins

Course Baked Good, Breakfast
Cuisine American
Keyword muffins, strawberry, strawberry muffns, yogurt muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 servings
Author Dana at


  • 1 cup Dannon Light & Fit Greek Strawberry Yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup honey
  • 1 & 1/2 cups Kellogg’s ® Special K ® Vanilla Almond Cereal divided
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cups strawberries small dice
  • 4 tablespoons unsalted butter melted and cooled


  • Preheat the oven to 375*F. Line a 12-cup muffin tin with liners. Set aside.
  • In a medium bowl, whisk together the yogurt, milk, egg, vanilla, and honey. Set aside.
  • In a large bowl, whisk together 1 cup of the cereal, flour, baking powder, baking soda, cinnamon, and salt. Add the diced strawberries and stir to combine.
  • Add the yogurt mixture and the melted butter to the dry ingredients, and stir until just combined (don't overmix!).
  • Divide the batter evenly among the muffin cups. Sprinkle the remaining cereal on top of each muffin. Bake for 20-25 minutes until the tops spring back lightly to the touch and a toothpick inserted into the center comes out mostly clean.
  • Let the muffins cool for 5-10 minutes in the tin and then remove them to a cooling rack to cool completely. 


Recipe adapted from