Fresh strawberries are now in season and are in abundance in our local markets.
Husby recently picked up a ton of the sweet, red fruit,
so I had some extras on hand to get creative with.
We happen to LOVE muffins in our house.
Of course, we love all other baked goods, too…
but I tend to make muffins nearly every week
for a good after school treat or to throw into the kids packed lunches
{they just seem healthier, so I don’t feel as guilty}!
I had the good fortune of coming across this recipe from Taste of Home for Strawberry Muffins.
I whipped up a batch one morning while our older boys were at school.
Luckily for them, I stashed two away…
because the rest of us couldn’t stop eating the tasty treats!
They were so good, in fact, that I ended up making them again the very next day!
I adapted the recipe to make them even healthier using whole wheat flour {King Arthur’s}.
For those of you that aren’t crazy about the hearty taste,
you can always do half white flour, and half whole wheat to lighten it up.
Since I made them twice, I actually experimented with the yogurt flavors.
The original recipe calls for plain.
I used vanilla flavored yogurt for the first batch and banana flavored yogurt for the second.
They were both equally delicious!
Here are some of the main ingredients you will need….
with lots of fresh, chopped strawberries being the most significant part!
After mixing the dry ingredients in with the wet,
I then folded the chopped strawberries into the batter gently,
before distributing into the greased muffin tins {see recipe below}.
Strawberry Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice {or 1/4 teaspoon nutmeg & 1/2 teaspoon cinnamon}
- 2 eggs lightly beaten
- 1/2 cup vanilla yogurt
- 1/4 cup softened butter
- 1/4 cup unsweetened almond milk {or milk of choice}
- 1 teaspoon vanilla
- 1 1/2 - 2 cups chopped fresh strawberries
Instructions
- In a small bowl, combine the first five ingredients. In another bowl, whisk the eggs, yogurt, butter, milk, and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
- Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Notes
I should mention that my Husby isn’t a fan of sweets or baked goods
{which makes things interesting around here, because that’s how I tend to show LOVE}!!
Usually he will appease me by taking a single bite…
and will report back that whatever I made was “good!”
Let me tell you… that never goes over well
because I need much more enthusiasm than that
{luckily for me… my four little ones adore their mama’s baking}!
Husby seriously ate 3 or 4 of these amazing muffins in one sitting!
That NEVER happens, so I assure you… they are fantastic!
Report back to me what you think if you happen to whip up a batch for your lovely family!
I promise they will be a new favorite and a recipe you keep for years to come!
Here are two of my other favorite muffin recipes!
* B a n a n a C h o c o l a t e C h i p
This is actually a {vegan} recipe, but don’t let that scare you away!
It just doesn’t use eggs or other dairy products!
A muffin base with endless flavor combinations…
{I made Lemon + Blueberry & Orange + Cranberry}!
