This is a “compilation recipe” that combines the elements I like in a muffin – no long wait between steps, an ingredient or two that provides a healthy balance (in this case, wheat pastry flour and Greek yogurt) and something to sprinkle on the top that provides some crunch. It comes together really quickly and is doable on a weekend morning. Just start right away with preheating the oven and letting the strawberries macerate.
This is the type of recipe that will come out a bit differently every time based on the ripeness of your berries and how long you let them macerate, both of which will affect the moistness of the muffin. I did two different batches and one was firmer while the other was crumbly (reminded me of the blueberry muffins at Sweet Things in Tiburon). But they had an equally appealing texture and both were sweet, summery and flavorful.
Yield: Approx. 15 muffins
- 1 lb. strawberries (an overflowing green basket of whole berries), rinsed, hulled and cut in quarters or smaller
- 1 cup white sugar
- 1 cup all-purpose flour
- 1 cup white whole wheat flour *
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Low-fat milk, approx. 1/4 cup depending on strawberry juice yield
- ½ cup low-fat Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla
- 8 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoons brown sugar and 1/2 teaspoon cinnamon (optional)
* If you don’t have, use all-purpose
- Preheat the oven to 350˚ F.
- Place cut strawberries in a colander or strainer.
- Measure 1 cup of sugar and take out 2 tablespoons to sprinkle on strawberries.
- Place the colander or strainer over a bowl or measuring cup to catch the juices while you prepare the rest of the recipe. The longer you let the berries sit, the more juice will accumulate.
- Line muffin pans with paper liners or if not using liners, grease with non-stick spray or butter.
- In a medium bowl, combine the sugar, flours, baking powder and salt. Whisk to blend.
- In a large mixing bowl, combine the Greek yogurt, eggs and vanilla extract.
- At this point, you will have approximately 3 tablespoons of berry juice. Add enough milk to make 6 tablespoons total of liquid and add to yogurt/egg mixture.
- Whisk until smooth.
- Whisk in the melted butter.
- Add the dry ingredients to the bowl with the wet ingredients and stir with a rubber spatula just until combined and no dry streaks remain.
- Fold in the strawberries with spatula.
- Divide the batter between the prepared muffin liners.
- Sprinkle the tops with sugar mixture, if desired.
- Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean of batter, about 16-20 minutes.
- Transfer to a wire rack and let cool.
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Adapted from Annie Eats