Description
Soft and berry-studded muffins that are quick to make and perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 g) plain or vanilla yogurt (or strawberry yogurt for extra flavor)
- 2 large eggs
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or 1/2 cup neutral oil)
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh strawberries, diced (or frozen, slightly thawed and drained)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- In a separate bowl, whisk the yogurt, eggs, melted butter (or oil), and vanilla until smooth.
- Pour the wet mix into the dry ingredients and gently fold with a spatula until just combined.
- Fold in the diced strawberries carefully to keep the batter airy.
- Spoon batter into the muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg