Strawberry Muffins
User Reviews
5
Strawberry Muffins
Description
The fresh strawberries are prepared by tossing them in sugar and flour, which helps distribute sweetness and prevents them from sinking during baking. The dry ingredients are combined separately from the wet mixture consisting of eggs, milk, Greek yogurt, melted butter, and vanilla. After mixing just until smooth, the strawberries are gently folded in to maintain their shape. The batter is portioned into muffin tins filled nearly to the top, allowing the muffins to rise and dome properly without merging.
Baking starts at a higher temperature to set the tops quickly, then continues at a lower temperature for thorough cooking. A final sprinkle of turbinado sugar adds texture to the muffin crowns. These muffins offer tender crumb with natural fruity brightness and subtle vanilla notes, making them suitable for morning or afternoon eating.
Using two tins and filling every other cavity ensures heat circulation and even puffing, contributing to the muffins' shape and texture.
Ingredients
strawberry mix-in
- 1 cup strawberry diced
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg lightly beaten
- 1/2 cup milk
- 1/2 cup yogurt plain, Greek
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Instructions
- In a bowl combine strawberries, 1 tablespoon sugar and 1 tablespoon flour.
- Toss together until strawberries are evenly coated. Set aside.
- Preheat oven to 425˚F. Spray every other cavity in each muffin tin with cooking spray. Set aside.
- In a mixing bowl combine flour, sugar, baking powder, and salt. Whisk together.
- Add eggs, milk, Greek yogurt, melted butter, and vanilla into a liquid measuring cup. Whisk together.
- Pour egg mixture into flour mixture and whisk together until batter is thick and smooth (making sure not to over mix).
- Fold prepared strawberries into batter until evenly incorporated.
- Fill each prepared muffin tin well almost to the top (leaving about ½ cm of space).
- Sprinkle 1/4 teaspoon turbinado sugar over each muffin.
- Bake muffins for 5 minutes, then reduce temperature to 375˚F and continue to bake muffins for an additional 15 minutes or until tops have domed and a toothpick comes out with just a couple crumbs when inserted into the center of a muffin.
- Allow muffins to cool in tin until they’re cool enough to handle, then transfer them to a cooling rack. Allow muffins to cool completely or serve warm.
Notes
- Generously spray each muffin tin cavity with cooking spray to prevent sticking and aid easy release.
- Fill only every other muffin cavity to allow muffins to expand evenly without touching each other when baking.
- Fill each cavity nearly to the top, leaving about ½ cm, to encourage well-rounded, domed muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 188mg | 8% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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