Strawberry Muffins
These fresh Strawberry Muffins are perfect for a grab and go breakfast! They're easy to make and a great way to use up those strawberries!
Servings: 12 muffins
Equipment
Ingredients
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ½ cup Greek yogurt at room temperature
- ½ cup extra virgin olive oil
- ¼ cup milk at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups strawberries diced
Instructions
- Preheat the oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
- Sprinkle 1 tablespoon flour over strawberries and toss to fully coat. Set aside
- In a large bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
- In a separate bowl or large measuring cup, whisk together eggs, sugar, Greek yogurt, oil, milk, and vanilla, until well blended and smooth. Add the wet mixture to the dry ingredients until smooth and no flour streaks remain.
- Use a rubber spatula to fold the strawberries into the muffin batter until evenly distributed. Allow the batter to rest for 10 minutes. Gently fold the batter again and then fill each prepared muffin cup to the top.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16-18 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Remove from oven and allow muffins to cool for about 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
Notes
Storage: Once completely cooled, transfer the muffins to an airtight container and store them in the refrigerator for up to 4 days. If desired, reheat in a toaster oven until warmed through.
Freezing: Place the muffins in a freezer bag and transfer to the freezer for up to 3 months. Thaw in the fridge. You can also wrap them individually to help prevent freezer burn.
Tips:
Don't overmix. When adding the dry ingredients to the wet mixture, fold just until smooth and no flour streaks remain, but take care not to over-stir.
Avoid sinking strawberries. Toss the strawberries in flour to prevent them from sinking to the bottom while they bake
Adjust the heat. Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly through.
Nutrition
Serving: 1muffin | Calories: 230kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 184mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg
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