Strawberry Muffins

Muffin Ingredients

Flour – Use all-purpose flour when making muffins. A little extra flour will be needed to coat the diced strawberries. This will stop them from sinking into the bottom of your muffins.

Baking Powder – helps the muffins to rise in the oven.

Salt – enhances all flavors.

Butter – Use unsalted Butter at room temperature.

Sugar – Granulated sugar for muffins!

Eggs- large eggs at room temperature.

Vanilla Extract- Vanilla and the Strawberry match was made in heaven.

Greek yogurt- Greek Yogurt keeps the muffins moist and tender. I use plain Greek Yogurt, but sour cream will work as well. You can use vanilla Greek Yogurt if you prefer a sweeter muffin.

Strawberries – for the best taste, use ripe and juicy strawberries. Cut them up into small pieces.

Turbinado Sugar – to sprinkle on top of muffins. The sugary crunch will make you happy!

Strawberry Muffins Recipe

Preheat the oven. Ensure the range is hot enough before you place the muffins inside.

Line a 12-cup muffin pan with paper liners. You can line each muffin pan with six paper liners, leaving space between the cups. The muffins will rise higher in your oven. Spray nonstick cooking spray on the muffin liners to ensure they come out quickly.

Combine the baking powder and salt in a large bowl with 2 cups of flour. Set aside.

Beat the Butter and the sugar in the bowl of an electric mixer until they are light and fluffy. This should take about 2 minutes. Add the vanilla extract and eggs. Mix until well combined. Scrape down the sides with a spatula if necessary.

Mix the dry ingredients and yogurt until well combined. Mix the dry ingredients on low speed until they are just combined. Don’t over-mix.

Toss the strawberries with two teaspoons of flour. Fold in the strawberries gently.

Divide the batter evenly between the muffin cups. I use a large scoop. Sprinkle the muffins generously with turbinado.

Bake the muffins for 20-24 minutes or until they are golden brown and the tops have set. They are ready if you insert a toothpick in the middle of a muffin and it comes out with no residue.

Transfer the pan to a cooling rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins from the pan, and let them cool completely. Or you can enjoy one with Butter. YUM!

Muffins: How to store them

Allow the muffins to cool completely.

Paper towels can line the bottom of an airtight bag or container.

Place the muffins into the bag or container in one layer. Place another paper towel gently on top of the muffins. The paper towel will absorb excess moisture, preventing the muffins from becoming soggy.

Store on a counter for three days. The cold air in the fridge will cause muffins to dry out.

The muffins can be frozen. Place the muffins, cooled, in an airtight container or bag and freeze for up to three months. Enjoy!

Ingredients

Two tablespoons of sugar per cup plus 2 cups of all-purpose flour,

Two teaspoons of baking powder

Half a teaspoon of sea salt

1 cup unsalted Butter, room temperature

1 cup Granulated Sugar

Two large eggs at room temperature

Two teaspoons of vanilla extract

Half a cup of plain Greek yogurt at room temperature

Half a cup of diced strawberries

Two tablespoons of turbinado granulated sugar for topping.

Instructions

Line 12 muffin cups with paper liners. You can line each muffin tin with six paper liners, but leave a space between the cups. The muffins will rise higher in your oven if you do this. Spray the liners and set them aside with nonstick spray.

Combine the baking powder and salt in a large bowl with 2 cups of flour. Set aside.

Beat the Butter and the sugar in the bowl of an electric mixer until they are light and fluffy. This should take about 2 minutes. Add the vanilla extract and eggs. Mix until well combined. Scrape down the sides with a spatula if necessary.

Mix the Greek yogurt until well combined. Mix the dry ingredients on low speed until combined. Don’t over-mix.

Put the diced strawberries into a small bowl, and add two teaspoons of flour. Fold in the strawberries gently.

Divide the batter evenly between the muffin cups. I use a large scoop. Sprinkle the muffins generously with turbinado.

Bake the muffins for 20-24 minutes or until they are golden brown and the tops have set. They are ready if you insert a toothpick in the middle of a muffin and it comes out with no residue.

Let the muffins cool in the pan for 5 minutes. Enjoy! Remove the muffins from the pan.