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Strawberry Muffins

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These strawberry muffins are soft, fluffy, and packed with fresh strawberry flavor. A simple yogurt-based batter makes them moist and tender with a lightly sweet finish.

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup granulated sugar
  • 3/4 cup Greek yogurt
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries, plus more for topping
  • 2 teaspoons cornstarch or flour, for tossing the strawberries
  • Powdered sugar, for dusting, optional

Instructions

  1. Preheat the oven to 425°F. Line a standard muffin pan with paper liners and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together the eggs and granulated sugar until combined. Add the Greek yogurt, canola oil, and vanilla extract, and whisk until smooth.
  4. Add the wet ingredients to the dry ingredients and gently mix by hand just until combined. Do not overmix.
  5. In a small bowl, toss the diced strawberries with cornstarch or flour until lightly coated. Gently fold the strawberries into the batter.
  6. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  7. Top each muffin with a few larger chunks of strawberries.
  8. Place the muffins in the oven, then immediately reduce the temperature to 350°F. Bake for 22–24 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Frozen strawberries can be used, but add them while still frozen to prevent excess moisture.
  • Do not overmix the batter to keep the muffins light and tender.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberry-muffins/