Moist, fluffy muffins with fresh strawberries and creamy Greek yogurt, ideal for brunch or on-the-go treats.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 2 large eggs, room temperature
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 1 tablespoon all-purpose flour for tossing strawberries
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, being careful not to overmix the batter.
05 - Toss diced strawberries with 1 tablespoon of flour to coat lightly, then fold them into the batter using a spatula.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
07 - Place in preheated oven and bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
