Strawberry Muffins
A delicious recipe for fluffy and moist Strawberry Muffins, made in just 30 minutes! We love these easy to make muffins that are filled with fresh, juicy strawberries! We love the caramelized slightly crunch tops from the turbinado sugar! These muffins are perfect for on the go or to enjoy with a cup of coffee or tea!
Servings: 12
Calories: 230kcal
Equipment
- 2 standard 12 ct. muffin tin
Ingredients
strawberry mix-in
- 1 cup diced strawberries
- 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 eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
- 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
**Each Muffin = 1 Serving**
Tips and Tricks for Success
- Generously spray each muffin tin cavity with cooing spray. This will ensure there's no sticking and that the muffins release easily.
- Using 2 muffin tins and filling every other cavity is important! This will ensure the muffin tops are able to spread as well as rise without baking into one another.
- Fill each cavity to the very top (only leaving a small amount of room). This will also ensure the muffin rise enough to spread and dome!
Nutrition
Calories: 230kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 188mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 300IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg