Kids in the Sink

Fresh Strawberry Muffins

on May 15, 2012

Did everyone have a happy Mother’s Day? Sorry we’re late on wishing all the mommies out there a wonderful day but we got pretty busy last week. There were family celebrations and lots of food to make (and eat!) so the blog went by the wayside.  But we sincerely hope that you all had a great weekend full of love and relaxation.

As we mentioned before, we went to the farmer’s market recently and with the bountiful supply of strawberries, we made lots of stuff.  These strawberry muffins were one of those things.  Unlike some fresh strawberry scones we made, these were totally easy to throw together and super delicious! I can’t quite describe it but they tasted like something from childhood.  Maybe like strawberries and cream oatmeal out of the little packet? Know what I’m talking about? No? Ok, well, don’t worry about it then. Just know that they were easy, fresh, light(er), and yummy. You should make them and enjoy all the fresh strawberries that are floating around right now!

-Melissa

Fresh Strawberry Muffins

Ingredients:

3 cups and 1 tbsp all-purpose flour, divided
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 1/4 tsp vanilla
1 cup plain fat-free Greek yogurt
1/2 cup vanilla yogurt
Generous 1 1/2 cup chopped strawberries

Directions:

  1. Preheat oven to 400°.
  2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl and set aside.
  3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla extract.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with cooking spray or line with paper liners.
  9. Divide batter evenly among 18 muffin cups.
  10. Bake for 8 minutes and then decrease oven temperature to 375° and bake for approximately 12 more minutes until golden brown and a toothpick inserted in the center comes out clean.
  11. Let cool 5 minutes in the pan before removing and cooling completely.  Serve warm and store in tightly sealed container for up to 3 days.

Source: Slightly adapted from Confections of a Foodie Bride

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One response to “Fresh Strawberry Muffins

  1. […] other things that have to be done before I left the house at 8:30.  Whipping up these scones or these muffins, although they’re quick, wasn’t in the picture this morning.   There was just too much […]

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