I feel like muffins are sometimes misunderstood, and are mistaken as mere breakfast items or as something that at one point had the aspiration to be a cupcake, but then failed along the way.
This is preposterous.
Muffins are anything but humble, and anything but boring. I mean, think about it...muffins make our desires to eat cake and dessert for breakfast possible! They make our dessert-for-breakfast desires acceptable to society, because let's face it, having an apple strudel or chocolate chip cookie for breakfast is frowned upon...but in MUFFIN FORM...they become totally legitimate breakfast options.
This is why I love muffins so much.
Now that strawberry season is finally here, and given my love for muffins, I figured it was time to make a strawberry muffin. I'll admit, I had never actually had a strawberry muffin myself, but I figured that if I put two such wonderful things together, there would be no way I could have a bad result, and I was right! The muffins came together very nicely, and I got creative and even mixed in some Greek yogurt (wonderful thing #3 in this recipe), which led to a beautifully smooth and tasty muffin treat. The recipe is simple and comes together quickly. The only hard part I had was trying not to eat the entire bowl of strawberries before getting to use them in the batter. It's ok though. I managed to exert some self control.
One bit of advice: when you attempt to take the muffins out of the muffin tin, you may find that they are, for lack of a better word, a bit squishy on the bottom. Don't be alarmed. This is just because strawberries are naturally a watery fruit, and baking them makes them incredibly soft. Just let the muffins do their thing and cool on a wire rack, and they'll firm up. All is good.
Adapted from Joy the Baker
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup of milk
- 6 oz strawberry flavored Greek yogurt
- 1/4 cup (half a stick) unsalted butter at room temperature
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cups diced strawberries
Position an oven rack in the upper third of the oven, and preheat to 350° F. Line a muffin tin with 12 liners.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a measuring cup, combine the milk with the Greek yogurt. Stir together and set aside.
In the bowl of a stand mixer, combine the butter and sugar, and cream until light and fluffy. Add the egg and beat for another minute, followed by the vanilla. Add the dry ingredients alternately with the yogurt mixture, making sure to begin and end with the dry ingredientes. Gently fold in the strawberries with a rubber spatula.
Divide the batter evenly among the 12 prepared muffin cups, and bake until the tops of the muffins are lightly brown and a toothpick inserted into the center comes out clean, about 17 minutes, depending on your oven. Remove from the oven and let the muffins cool for three minutes in the tin before transferring them from the tin to a wire rack to cool completely.