For many people, the school year has begun yet again. That means early mornings with rushed breakfasts, and quick afternoon snacks on the go. What could be better than muffins! The perfectly portable treat! 🙂 These muffins happen to be strawberry, and I realize that strawberries aren’t really in season anymore but I’m sure there are still some good ones out there. Even if they are less than perfect, that just means they’re perfect for baking to really help pull out their sweetness. Besides, the plump, juicy, sweet strawberries are so hard to resist just popping in your mouth until oops, they’re all gone! But I digress… These muffins are a perfect vessel for strawberries, or any fruit really. They have a tender crumb, but are still sturdy without being overly dense. (They are normally very domed like bakery muffins, but my mom’s oven was apparently having some issues which explains why things weren’t quite baking right when I was there.) They also have a slight hint of lemon which adds to the fresh flavor. So give yourself and your family a treat and try these strawberry muffins!One Year Ago: Strawberry Lemonade Icebox Pie
Yield: 18 muffins
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, at room temperature
¾ cup sugar
2 large eggs
2 teaspoons vanilla
¼ teaspoon lemon extract
1½ cups plain fat-free Greek yogurt
1½ cups chopped strawberries
Coarse sugar, for sprinkling tops (optional)
Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, lemon extract, and eggs, one at a time, beating well after each addition. Mix the flour mixture in two batches, alternating with the yogurt, beating until incorporated; batter will be thick. Gently fold in the strawberries.
Divide the batter evenly among the prepared muffin cups. Sprinkle tops lightly with coarse sugar, if using. Bake for 8 minutes and then decrease oven temperature to 375 degrees F and bake for about 12 more minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before removing and cooling completely.
Source: Confections of a Foodie Bride
I couldn’t agree more, Stefanie. A muffin is the perfect breakfast food for those rushed mornings when it seems like you’ll never get out the door.And I’ve yet to taste a bad strawberry, blueberry, or cherry muffin. I’m adding this recipe to my repertoire. Thanks!
fati's recipes said:
Oh my, these muffins look delicious. With strawberry season threatening to end soon, I better hurry up and make some! 🙂
Jessica Maher (@kbelleicious) said:
I love muffins- even more I love strawberry muffins. they look moist and delicious
Whilst I was still studying, my favorite was a deli muffin. It was big, it was warm, it was hearty and comforting. Perfect to go through a monday. I have, ever since, searched for a perfect muffin recipe like those. I have to say, yours is tempting me 🙂
I love the use of lemon extract – I’ve never used it and will have to have a look for it. Bet it adds an awesome tang 🙂
Green Dragonette said:
Oh I just love the idea of these little strawberry muffins!
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The directions say to cream butter and cream cheese but there is no cream cheese in the ingredients??
I just realized that in the directions it says to mix the cream cheese and butter but I don’t see cream cheese in the ingredient list. How much is called for in this recipe?
How much cream cheese?
sorry all, instructions are corrected. There is no cream cheese, though I’m sure it would be delish 🙂 hehe