Strawberry Muffins
These wholesome strawberry muffins are perfectly sweet, tender, and packed with fresh strawberries!
Servings: 12 servings
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain Greek yogurt any fat content
- 5 tablespoons melted unsalted butter
- 1/2 cup milk of choice room temperature
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract
- 1 1/2 cups diced strawberries
- Turbinado sugar for topping the muffins
Instructions
- Preheat oven to 400° F. and line a 12 cup muffin pan with liners or spray with cooking spray.
- In a large bowl whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl whisk together the sugar, melted butter, eggs, Greek yogurt, milk, vanilla and almond extract.
- Pour the wet ingredients in with the dry and use a rubber spatula to fold them together until just combined. Don’t overmix.
- In a small bowl toss the strawberries together with a couple teaspoons of flour until coated. Pour them in with the batter and gently fold them in.
- Divide the batter evenly into the prepared muffin pan. Sprinkle turbinado sugar on top of the muffins and then place them onto the middle rack of the oven and bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached.
- Cool the muffins in the pan for several minutes before removing them onto a wire rack to finish cooling.
Nutrition
Calories: 178kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 238mg | Potassium: 76mg | Fiber: 2g | Sugar: 11g | Vitamin A: 208IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg