My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.
If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.
Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.
- 3 cups + 1 Tbsp all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, cubed and softened
- 3/4 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 1/4 tsp almond extract
- 1 1/2 cup plain fat-free Greek yogurt
- Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
- Cinnamon and sugar, for sprinkling tops (optional)
- Preheat oven to 400
- Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
- Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
- Beat in half of dry ingredients, followed by a third of the yogurt.
- Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
- Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
- Spray a muffin tin with non-stick spray or line with paper liners.
- Divide the batter evenly among cups.
- Sprinkle tops lightly with cinnnamon and sugar, if using.
- Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
- Let cool 5 minutes in the pan before removing and cooling completely.
- Will keep ~3 days in a covered container.
Recipe adapted from Confessions of a Foodie Bride
Comments are loved and appreciated
Yummy! These look fab!
Mmmmm….. these look great! <3
Diane (@SimpleLivingEat) says
Thanks for sharing such a seasonally good recipe with us on foodie friday.
I was just wondering, would frozen strawberries work in this recipe?…I have lots of frozen one’s and don’t really know what to do with them.
I think using frozen berries (do not thaw) in this recipe should be ok. I would increase the amount of flour by 1/3 cup to make up for the extra liquid in the berries. Please let me know how they turn out.
Cindy @ Hun... What's for Dinner? says
These muffins look amazing. I bet that Greek yogurt makes them so moist. Thanks for sharing at Simple Supper Tuesday.
I have been baking a lot of muffins lately – looking forward to trying these. I like that they have the greek yogurt in them – adds some protein.
Corso Mama says
New follower from Tuesday Talent Show! These look so good. I want one now! Look forward to reading more! Come over and see us at A Corso In The Kitchen!
Cindy Howell says
These look soooo delicious! I love strawberries and I can’t wait to try this recipe. 🙂
Thank you for sharing at this week’s Super Saturday Afternoon Tea!!!
Amber Neufeld says
Would it be possible to switch out the strawberries for another fruit? What would be a comparable fruit to put in a muffin? For say someone who doesn’t like strawberries.
Amber, you could easily substitute blueberries and raspberries for the strawberries.
Laura@Baking In Pyjamas says
These look very tender, I can imagine they were very yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again this weekend!
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