Strawberry Muffins
User Reviews
4.8
Strawberry Muffins
Description
This Strawberry Muffins recipe combines all-purpose flour, baking powder, and salt mixed together and folded into a creamed blend of butter, sugar, eggs, vanilla, and Greek yogurt. The diced strawberries are lightly dusted with flour to help maintain their distribution throughout the muffins without sinking to the bottom. The batter is divided evenly into paper-lined muffin tins that are sprayed to prevent sticking, and sprinkled with turbinado sugar on top to add a subtle crunchy texture after baking. Baking at 375°F ensures the muffins rise steadily, creating a tender crumb with moist pockets of strawberry throughout. The gentle vanilla complements the natural sweetness of the berries without overpowering them, making these muffins a balanced choice for morning or afternoon eating.
Ingredients
- 2 cups all-purpose flour plus 2 teaspoons for coating strawberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1/2 cup Greek yogurt at room temperature, plain
- 1 1/2 cups strawberry diced
- 2 tablespoons turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
- Add the Greek yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the strawberries.
- Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins with turbinado sugar.
- Bake the muffins for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 113mg | 5% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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