Strawberry Muffins
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.81 out of 5 stars
(31)
Ingredients
12 muffins
- 2 cups all-purpose flour, plus 2 teaspoons for coating strawberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature
- 1 1/2 cups diced strawberries
- 2 tablespoons turbinado sugar, for sprinkling on top
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Preparation
Step 1
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
Step 2
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
Step 3
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
Step 4
Add the Greek yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. Don’t over mix.
Step 5
Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the strawberries.
Step 6
Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins with turbinado sugar.
Step 7
Bake the muffins for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
Step 8
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Step 9
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Chef's notes
Make sure to use room temperature butter, eggs, and yogurt for better rising and texture.
You can freeze the muffins for up to 3 months; thaw and enjoy.
