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CSA eats! strawberry greek yogurt muffins

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I was debating between 2 different strawberry muffin recipes (this one and this one), both called for greek yogurt but one used oil and the other used butter. I went with the butter ones but I didn’t read carefully and it said it made 20 muffins! I decided at the last minute when I realized I had more batter than I thought I would for a 12 muffin tin to pour the rest into my mini loaf pan. the left over batter made 3 mini loaves. I had to bake the loaves about 15 minutes longer. also I totally miscalculated at the market and didn’t have enough greek yogurt so I added a few glugs of kefir. they still came out great.

Strawberry Muffins from kristine’s kitchen
Printable Recipe

Makes about 20 muffins

3 cups plus 1 tbsp. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 tbsp. unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
2 tsp. vanilla extract
1/4 tsp. almond extract (didn’t have any!)
1 1/2 cups plain Greek yogurt
Generous 1 1/2 cups chopped strawberries (approximately 8 oz. by weight, after hulling)
Sugar, for sprinkling tops (optional)
Preheat oven to 400 degrees F. Spray muffin tins with non-stick spray or line with paper liners.
Mix 3 cups flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Beat in half of the dry ingredients, followed by a third of the yogurt. Add the remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss the strawberries with the remaining 1 tbsp. flour. Gently fold the strawberries into the batter. (The batter will be very thick.)
Divide the batter evenly among the muffin cups, filling each almost to the top. Sprinkle the tops lightly with sugar, if using.
Bake for 8 minutes and then decrease the oven temperature to 375 and bake for about 12 more minutes, until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan and then remove to a wire rack to cool completely. The muffins are best eaten the day they are made, but are also good on the second day. They freeze well.


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