I love weekend mornings. This past Saturday, Julia and I were at the farmers’ market bright and early. There are a few different farmers’ markets in our area, and this time we went to the one in our local downtown. It’s small as far as farmers’ markets go, usually with only one or two vendors selling each type of fruit or vegetable.
We bought some strawberries that were perfectly ripe and sweet. They needed to be eaten quickly though, because they were so ripe they only lasted a few days. We probably could have finished them by snacking alone, but as I was drinking my coffee Sunday morning I got the urge to bake some muffins.
The batter for these muffins smells amazing. Once I smelled the batter, I couldn’t wait to taste the muffins. They are sweet and a little bit reminiscent of strawberry shortcake. Perfect with a cup of coffee, these strawberry muffins are a sweet little breakfast treat.
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
- 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.
Source: Confections of a Foodie Bride
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission. Thank you for supporting Kristine's Kitchen!