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