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Strawberry Muffins

Deliciously Soft Strawberry Muffins for Sweet Mornings

Try these delicious Strawberry Muffins for a quick and healthy breakfast option.
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Prep Time 10 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Provides structure to the muffins; no substitutions needed for this recipe.
  • 3/4 cup granulated sugar Adds sweetness and helps with browning; can be swapped with brown sugar for a richer flavor.
  • 2 teaspoons baking powder Essential leavening agent; ensure it's fresh for a perfect rise.
  • 1/2 teaspoon salt Enhances flavor balance; a crucial ingredient for sweetness.
  • 1 cup Greek yogurt Keeps the muffins moist with a slight tang; substitute with sour cream or plain yogurt if desired.
  • 1/3 cup canola oil Adds moisture and richness; can be replaced with melted butter or coconut oil.
  • 1 to 1.5 cups fresh strawberries Diced and folded in for flavor and texture; frozen strawberries can be used when added directly from the freezer.
Optional Ingredients
  • 1 teaspoon lemon zest Suggested to brighten flavor; a delightful addition for a citrusy kick.
  • raspberries or blueberries Consider these as alternatives to strawberries for different fruity variations.

Equipment

  • oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining each cup with paper liners or greasing them lightly with oil.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, blend Greek yogurt, canola oil, and eggs until the mixture is smooth and creamy.
  4. Pour the wet ingredients into the dry mixture and gently stir until just combined.
  5. Fold in diced fresh strawberries until evenly distributed.
  6. Evenly distribute the muffin batter into the prepared muffin cups, filling each about 2/3 full, and bake for 22-24 minutes.
  7. Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for breakfast, brunch, or as a snack. They can easily be modified with different fruits to suit your taste.

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