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Strawberry Muffins

Sweet, tangy and bursting with flavor, these strawberry muffins are a refreshing snack on summer days.
5 from 1 vote
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Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (2.5g) salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g/1 stick) unsalted butter melted and cool
  • 1 large egg room temperature
  • 3/4 cup (180g) plain yogurt substitute with 1/2 cup (120ml) whole milk
  • 1 1/2 teaspoons (7.5ml) vanilla extract
  • 1 cup  strawberries fresh or frozen, chopped

Instructions

  • Preheat oven to 350ºF/180ºC. Grease a muffin pan or line with muffin liners. Set aside.
  • In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl whisk together melted butter and granulated sugar until combined. Add in the eggs, one at a time and whisk until combined. Add the yogurt and vanilla extract. Pour the dry ingredients into the wet mixture and mix until just combined. Gently fold in chopped strawberries coated with flour. Do not over mix. The batter should be thick.
  • Divide the batter evenly between muffin cups about 2/3 cup (Tips: you can use the ice cream scoop to scoop out the batter). Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen up to 2 months. Serve them at room temperature.

Notes

  • Coat the strawberries with 1-2 tablespoons of flour. This will prevent the strawberries from sinking to the bottom of the batter.
  • Make sure you will fill the muffin tins about two-thirds as muffins will rise into normal muffin sizes during the baking process. 
  • For more citrus flavor, take out 2 tablespoon of milk and add in 2 tablespoons of lemon juice or orange juice depends on personal choice.
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