Strawberry Muffins
User Reviews
4.4
21 reviews
Good
Strawberry Muffins
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These fresh Strawberry Muffins are perfect for a grab and go breakfast! They're easy to make and a great way to use up those strawberries!
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Ingredients
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ½ cup Greek yogurt at room temperature
- ½ cup extra virgin olive oil
- ¼ cup milk at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups strawberries diced
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Instructions
- Preheat the oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
- Sprinkle 1 tablespoon flour over strawberries and toss to fully coat. Set aside
- In a large bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
- In a separate bowl or large measuring cup, whisk together eggs, sugar, Greek yogurt, oil, milk, and vanilla, until well blended and smooth. Add the wet mixture to the dry ingredients until smooth and no flour streaks remain.
- Use a rubber spatula to fold the strawberries into the muffin batter until evenly distributed. Allow the batter to rest for 10 minutes. Gently fold the batter again and then fill each prepared muffin cup to the top.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16-18 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Remove from oven and allow muffins to cool for about 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
Equipments used:
Notes
- Storage: Once completely cooled, transfer the muffins to an airtight container and store them in the refrigerator for up to 4 days. If desired, reheat in a toaster oven until warmed through.
- Freezing: Place the muffins in a freezer bag and transfer to the freezer for up to 3 months. Thaw in the fridge. You can also wrap them individually to help prevent freezer burn.
- Tips:
- Don't overmix. When adding the dry ingredients to the wet mixture, fold just until smooth and no flour streaks remain, but take care not to over-stir.
- When adding the dry ingredients to the wet mixture, fold just until smooth and no flour streaks remain, but take care not to over-stir.
- Avoid sinking strawberries. Toss the strawberries in flour to prevent them from sinking to the bottom while they bake
- Toss the strawberries in flour to prevent them from sinking to the bottom while they bake
- Adjust the heat. Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly through.
- Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly through.
Nutrition Information
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Serving
1muffin
Calories
230kcal
(12%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.003g
Cholesterol
28mg
(9%)
Sodium
184mg
(8%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
51IU
(1%)
Vitamin C
11mg
(12%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 230kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 184mg | 8% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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