Description
Make moist and tender muffins using fresh strawberries and yogurt for a soft texture.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup plain yogurt (Greek or regular)
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, yogurt, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use frozen strawberries; do not thaw them before adding them to the batter.
- For a slightly tangier flavor, use Greek yogurt. If using Greek yogurt, you may need to add one extra tablespoon of milk if the batter seems too thick.
- For a bakery-style top, sprinkle a small amount of coarse sugar over the batter before baking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30