Strawberry Muffins - Moist and tender muffins filled with strawberry yogurt, fresh strawberries and strawberry jam. A wholesome breakfast to start your day!
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5 from 4 votes

Strawberry Muffins

Moist and tender muffins filled with strawberry yogurt, fresh strawberries and strawberry jam. A wholesome breakfast to start your day!
Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12
Calories 209kcal
Author Allison - Celebrating Sweets

Ingredients

  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 6 oz Horizon Organic Strawberry Whole Milk Yogurt
  • 1 teaspoon finely grated lemon zest
  • 1 1/3 cups all purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 cup finely chopped fresh strawberries
  • 1/4 cup strawberry jam
  • 1 tablespoon coarse turbinado sugar optional

Instructions

  • Preheat oven to 375°F. Grease a 12 count muffin tin and set aside.
  • In a medium bowl, whisk melted butter, sugar, eggs, yogurt and lemon zest.
  • In a large bowl, combine both flours, salt, and baking powder. Add strawberries and toss gently to combine. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until combined, being careful not to over mix.
  • Transfer batter to prepared muffin tin, filling each cup about halfway. Spoon a generous teaspoon of jam into the center and top with more batter. The batter will be thick, so use your fingers to press and spread the batter around the muffin cup. Each cup should be filled just under the top (about 3/4 full). Sprinkle the tops with a little turbinado sugar (optional, for texture). Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Place on a rack to cool slightly. These are best served warm.

Notes

These muffins are best served warm. They're extra tasty with a little smear of salted butter or extra jam.

Nutrition

Calories: 209kcal