For the past few weeks I’ve been on a huge muffin kick. They make a great grab and go breakfast (even if the Chocolate Chip version isn’t so healthy), an even better second breakfast, and a pretty nice snack, too!
Since April is the kick off for strawberry season in California, I decided to try my hand at creating a strawberry muffin. We were absolutely thrilled with the results, light and fluffy with a nice strawberry punch. I liked mine with just a little butter (well truthfully, the Land O’Lakes spreadable butter with canola oil) and Jesse liked his plain (though of course he said they’d be just that much better with icing, haha).
*Side note – When I took this picture I totally felt like I was in one of those commercials with just the hands spreading butter/margarine on toast/a muffin and voice overs talking about great said butter/margarine is.
2 cups flour
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
3/4 cup sugar
1/2 cup vanilla yogurt
1 1/4 cup strawberry puree
Preheat oven to 350 degree. Prepare a muffin tin by greasing the cups (or lining with liners).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and yogurt in 2 additions, beginning and ending with the dry. Mix just until incorporated. The batter will be pretty thick. Using a rubber spatula, fold in the strawberry puree until well combined.
Divide the batter between the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Looking for more strawberry recipes?