One thing I love about these muffins is that you can make them plain…
…or you can make them fancy!
They taste great without any kind of topping at all because they’re filled with lots of small chunks of fresh strawberries, and Greek yogurt makes them nice and moist. I think the butter in these have something to do with the rich taste, too. They are really yummy! I debated about putting a glaze on top of the muffins because they taste great just the way they are–why mess with a good thing? But then again, they do look pretty cute with a little glaze and a strawberry half on top! So, it’s up to you…if you like your muffins plain and simple, leave off the glaze…but if you want a fancier muffin, add some glaze and a strawberry!
STRAWBERRY YOGURT MUFFINS by NancyCreative, adapted from A Spicy Perspective
Makes 24 muffins
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain or vanilla Greek yogurt
- 2 cups fresh strawberries, diced or cut into small chunks (measure strawberries after they’ve been cut into chunks
- Optional: Creamy Glaze (see recipe below) and 12 strawberries, hulled and cut in half for garnish
Preheat oven to 350″F. Line 2 muffin pans with paper liners.
In large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then stir in vanilla.
In small bowl, blend flour, baking soda, and salt.
Alternate beating the flour mixture and the yogurt into the butter/sugar mixture in the large bowl. Fold in the strawberries, gently mixing them into the batter. FYI, the batter will be thick!
Spoon batter into muffin cups, dividing batter evenly among all the cups (they’ll be between 2/3 and 3/4 full) and bake at 350˚F for 20 minutes or until toothpick inserted in center comes out clean. Let muffins cool completely (I tasted these both warm from the oven and after they cooled completely, and I like them better when they are cooled!), then either serve or add the glaze and a strawberry half on top.
- 1 1/2 cups powdered sugar
- 2 Tablespoons milk or half and half
- 12 strawberries, hulled and cut in half for garnish
Mix powdered sugar and milk (or half and half), blending well–this will be a thick glaze. With a spoon, add a small dollup of glaze to the top of each muffin and spread out a little. Then add a strawberry half over the glaze. Let glaze set about 10 to 20 minutes before serving. Refrigerate any leftover muffins.
NOTE: You can also make this recipe as a bundt cake–bake in a 10″ bundt pan at 350˚F for 60 minutes, or until toothpick inserted in center comes out clean. Grease and flour your pan well so your cake will come out easily. Let cake cool in pan about 20 minutes before removing. Cool completely on wire rack, then either serve plain or top with Creamy Glaze (let glaze set 10 to 20 minutes before serving).
How do you like your muffins–plain or fancy?