Strawberry and yogurt muffins — the softest and most delicious you’ve tasted. Strawberries are so good! I must admit we eat a lot of them at home these days and I take advantage to bake many desserts. The recipe I want to share today is for soft and very tender strawberry muffins, perfect for breakfast, but also for a snack or any time of the day. The recipe is simple and quick, even the least experienced in the kitchen can handle it… it couldn’t be easier! I added a small pot of plain yogurt to the batter, but you can also choose strawberry yogurt, and the result is a super softness that wins you over at the first bite. With few and simple ingredients, just imagine the delicious scent that filled my whole house the moment I took my strawberry muffins out of the oven. I confess I couldn’t resist and tried one while it was still warm… simply delicious! Let’s get into the kitchen and prepare these delightful strawberry and yogurt muffins together.

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

115.26 Kcal

calories per serving

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Energy 115.26 (Kcal)
Carbohydrates 18.81 (g) of which sugars 9.93 (g)
Proteins 2.48 (g)
Fat 3.97 (g) of which saturated 2.36 (g)of which unsaturated 1.58 (g)
Fibers 1.87 (g)
Sodium 16.21 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the strawberry cupcakes

1 egg
3 oz sugar
1 cup all-purpose flour
1/2 cup plain natural yogurt (or strawberry-flavored)
3 tbsp butter (melted)
1 2/3 cups strawberries (chopped (about 250 g / 9 oz))
1/2 lemon zest (untreated)
1/2 packet baking powder (8 grams (about 2 tsp))
to taste powdered sugar (for decoration)

What you need to prepare the soft strawberry muffins

Hand mixer
Muffin pan
Paper liners

How to prepare the strawberry and yogurt muffins

Wash the strawberries, hull them and cut into small pieces. Beat one egg with the sugar for 3–4 minutes until the mixture is light and frothy.
Add a small pot of plain yogurt and the melted butter. Mix. Continue by adding the grated zest of half an untreated lemon, the sifted flour and the baking powder.
Mix well. Also add the strawberries and fold them into the batter using a spatula.
Place paper liners in the muffin tin. Fill each liner two-thirds full with the batter.
Bake the soft strawberry muffins in a preheated static oven at 356°F for 18–20 minutes.
Always perform the toothpick test to check the internal cooking. Let them cool and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana