The yogurt in these bran muffins gives them the perfect texture.

Strawberry and Yogurt Bran Muffins

by Dishing Up the Dirt

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.


*Store muffins in an airtight container on the counter for 3 days or store in freezer bags for 6 months.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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