Description
These strawberry yogurt muffins are moist, fluffy, and naturally sweetened with maple syrup. Made with whole wheat pastry flour and Greek yogurt, they are studded with fresh strawberries for a deliciously fresh flavor perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup plain whole milk Greek yogurt, at room temperature
- ¼ cup coconut oil, melted
- ½ cup maple syrup, at room temperature
- ¼ cup unsweetened almond milk, at room temperature
- 1 teaspoon vanilla extract
Fruits
- 1 heaping cup fresh strawberries, diced, plus more for topping (dried with a paper towel)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Place 12 paper or silicone liners in a muffin tin to prevent sticking and make for easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the whole wheat pastry flour, baking powder, baking soda, sea salt, and cinnamon. Stir them together until evenly mixed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, Greek yogurt, melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth and well combined.
- Blend Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s important not to over-mix; a few streaks of flour are okay as this helps keep the muffins tender.
- Fill Muffin Liners and Add Strawberries: Spoon about 1 tablespoon of batter into the bottom of each muffin liner. Fold the diced strawberries into the remaining batter, then evenly divide this strawberry-studded batter among the muffin liners. Top each muffin with a few extra strawberry pieces for garnish.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes so they set properly, then transfer them to a wire rack to cool completely.
- Store: Store muffins at room temperature in an airtight container for 3-4 days or refrigerate for up to 1 week. For longer storage, freeze muffins in a freezer-safe container for up to 3 months.
Notes
- Do not over-mix the batter to ensure the muffins remain light and fluffy.
- Make sure strawberries are dry before folding into the batter to prevent sogginess.
- Muffins can be stored at room temperature, in the fridge, or frozen for extended freshness.
- Use room temperature ingredients for best texture and rise.
- Whole wheat pastry flour provides a lighter texture compared to regular whole wheat flour.
