When the boys were little I used to make strawberry muffins a few times each summer. Sometimes I had them ready at breakfast time or maybe as an afternoon snack after a day at the beach. Ethan and Steven always loved them. Not too sweet and bursting with berries these muffins are just perfect.
Ingredients for Strawberry Muffins:
yields 12 muffins
2 1/2 cups flour
2 cups diced strawberries
1 cup milk + 2 tablespoons milk
1 stick unsalted butter, melted and cooled
3/4 cup sugar
1/4 cup Greek yogurt
2 eggs
1 tablespoon baking powder
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon fine sea salt
2 tablespoons raw sugar
You will also need a 12-cup muffin pan and paper inserts.
Time-Saving Tip: If you plan to make these for breakfast you can measure all of the dry ingredients before you go to bed.
Let's see what we need.
We're ready to bake.
Once the melted butter has cooled beat in the eggs. Then add the yogurt and milk. Set aside.Once the melted butter has cooled beat in the eggs. Then add the yogurt and milk; set aside.
Preheat the oven to 425 degrees. In a larger bowl mix together the 2 cups of flour, baking powder, cinnamon, nutmeg, and salt. Pour in the butter mixture and stir just until combined.
Fold in the strawberries.
Evenly divide the batter in the cupcake pan. Sprinkle the raw sugar evenly over all of the muffins. The muffins should take about 15-20 minutes to bake. Depending on how cold the fruit was when added to the batter. Start testing for doneness at 15 minutes by sticking a toothpick in the middle of a muffin. If it comes out clean it is done. If not done, bake a little longer until toothpick comes out clean. Do not overbake or they will be dry. Cool for about 10 minutes before removing them from the pan.
They're ready! They look great and are so delicious. We love them warm from the oven, Feel free to slather them with butter or straight up as we do.
Enjoy!