Fresh Strawberry Muffins Recipe

Name: Fresh Strawberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Egg; 1 cup Plain Yogurt (non-fat Works Fine); 1/4 cups Vegetable Oil; 1/4 cups Unsalted Butter, Melted And Cooled; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest; 2/3 cups Granulated Sugar; 2-1/2 cups Unbleached All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 cups Fresh, Roughly Chopped Strawberries; Sanding Or Granulated Sugar, For Sprinkling On Top

Servings: persons

1 whole Large Egg
1 cup Plain Yogurt (non-fat Works Fine)
1/4 cups Vegetable Oil
1/4 cups Unsalted Butter, Melted And Cooled
1 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
2/3 cups Granulated Sugar
2-1/2 cups Unbleached All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
2 cups Fresh, Roughly Chopped Strawberries
Sanding Or Granulated Sugar, For Sprinkling On Top

1
1. Preheat oven to 375u00b0F with a rack in the middle position. Line a 12-cup muffin pan with muffin cups or grease the pan.
2
2. In a medium bowl, combine the egg, yogurt, oil, butter, and vanilla. Set aside.
3
3. In a large bowl, rub the zest into the sugar with your fingers to release the essential oils in the zest. Add the flour, baking powder, baking soda, and salt. Stir together until combined. Gently toss in the strawberries to coat them with flour.
4
4. Add the wet ingredients to the flour mixture and stir gently with a rubber spatula. Don't overmix! The batter may be slightly lumpy.
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5. Fill each muffin cup about 3/4 full with batter. Sprinkle the tops with granulated or sanding sugar. Bake muffins about 18-23 minutes, until the tops are light golden and spring back when lightly pressed. Let cool in pan on a wire rack for 10 minutes, then remove muffins to cool completely on a wire rack. Store loosely covered (to avoid soggy tops) at room temperature for up to 3 days.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Large Egg, 1 cup Plain Yogurt (non-fat Works Fine), 1/4 cups Vegetable Oil, 1/4 cups Unsalted Butter, Melted And Cooled, and more.

Yes, Fresh Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Strawberry Muffins

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