Strawberry Muffins

A blend of Greek yogurt and butter make these easy homemade muffins sing!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 187kcal

Author Amee

2 cups unbleached all-purpose flour You can also use a blend of whole grain and unbleached white flour
⅔ cup sugar
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter melted and cooled
7 oz plain Greek yogurt 4-5 % fat (I use the full-fat yogurt)
2 eggs
¾ cup milk I used whole milk
½ teaspoon vanilla extract
zest of one small orange
1 cup finely chopped fresh strawberries

Preheat oven to 400 degrees F
Combine the first 5 ingredients in a large mixing bowl and whisk until blended.
In a separate bowl, whisk together the melted butter, yogurt, eggs, milk, orange zest, and vanilla extract.
Add the flour mixture to the wet mixture and blend with a wooden spoon or with a mixer on low until blended.
Gently fold in the chopped fresh strawberries.
Divide the batter among 12 greased muffin tins (I use cooking spray).
Bake at 400 degrees F for 20 minutes until a toothpick inserted into the center of a muffin comes out clean.