They’re extra special paired with strawberry Muffins. There is no better way to begin your day than with a hot and sugar-topped strawberry muffin? Many people think that muffins are only a treat for weekends or an occasion brunch event The recipe below is so simple, you can enjoy muffins every day during the week! (Muffin Mondays are definitely something, shouldn’t they?) Similar to Ree Drummond’s “Awesome-est” blueberry muffins the recipe here uses yogurt to create an incredibly thick batter to prevent the blueberries from sinking to bottom while still baking with a soft and fluffy. They’re delicious drizzled with buttery soft and topped when you add Ree’s delicious sweet Strawberry Muffins!
- Nonstick cooking spray2 1/2 c.
- all-purpose flour1 c.
- granulated sugar2 tsp.
- baking powder1/2 tsp.
- baking soda1/2 tsp.
- salt3/4 c.
- melted unsalted butter, cooled2
- large eggs, room temperature1/2 c.
- plain yogurt, room temperature2 tsp.
- vanilla extract2 c.
- chopped strawberries, divided1 tbsp.
- turbinado sugar, such as Sugar in the Raw (optional)
How To Make Strawberry Muffins
- Preheat oven to 375°. Line 12 regular muffin tips with paper cups, and spray cups with nonstick cooking spray.
- Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- Whisk together the melted butter, eggs, yogurt, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients; stir together just until combined. Fold in 1 1/2 cups of the strawberries. (Batter will be thick.)
- Using a 2 1/4-inch scoop, drop a level scoop of batter into each lined muffin cup. Top scooped batter evenly with the remaining 1/2 cup berries; sprinkle with turbinado sugar, if desired.
- Bake until tops are golden brown and wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes. Serve muffins with strawberry butter, if desired.
enjoy with Strawberry Muffins rrecipe