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Strawberry Muffins

Course Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 regular muffins
Calories 225
Author adapted by Christina Conte
These easy homemade strawberry muffins are bursting with flavor and perfect for breakfast, brunch, or a sweet snack.

Ingredients

  • 2 cups all purpose flour (good quality, unbleached, un-bromated, non GMO)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ cup sugar
  • 2 eggs
  • ½ cup olive oil light
  • 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
  • 1¼ cup strawberries chopped
  • 1 tsp Demerara sugar (optional - or Swedish pearl sugar, to top)
  • 1 pinch salt
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF.
  • Sift flour, baking powder, and baking soda into a large bowl.
  • Stir in the sugar.
  • In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
  • Wash the strawberries and chop into pieces.
  • Pour the yogurt mixture into the dry ingredients.
  • Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
  • Gently stir in the strawberries, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Then fill the muffin cups. Sprinkle with a little raw sugar (Demerara) if desired, for a crunchy top.
  • Bake for about 18-20 minutes or until golden brown.

Notes

  • PLEASE use a scale for best results.
  • If you are making larger muffins, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.

Nutrition

Serving: 1 | Calories: 225kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 62IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg
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