Description
Delightful homemade strawberry muffins with a tender crumb and bursts of fresh strawberry flavor. These moist and fluffy muffins combine creamy yogurt and fresh strawberries, perfect for breakfast or a sweet snack.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- ¾ cup plain yogurt, full fat
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh strawberries, chopped into small pieces
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir them together to ensure even distribution of leavening agents.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy, about 2 minutes. This step creates a tender texture in the muffins.
- Add Wet Ingredients: Beat in the large egg, then add the plain yogurt and vanilla extract. Mix until well combined. The batter may appear lumpy, which is normal.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and beat until just combined, ensuring no dry flour is visible. Avoid overmixing to keep the muffins tender.
- Fold in Strawberries: Gently fold in all but ¼ cup of the chopped strawberries to evenly distribute them throughout the batter without crushing them.
- Fill Muffin Cups: Using a medium to large cookie scoop, divide the batter evenly into the lined muffin cups, filling each cup to the top for large, full muffins. Press the reserved chopped strawberries onto the top of each muffin for a decorative finish.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Notes
- For best results, use fresh, ripe strawberries to maximize flavor and moisture.
- Do not overmix the batter; a few lumps are okay to preserve the muffins’ softness.
- You can substitute plain yogurt with Greek yogurt for a tangier taste and added protein.
- Ensure butter and egg are at room temperature for proper creaming and batter consistency.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
