Muffins are a great breakfast or snack. There are many reasons why I believe this to be true but the main reason has to be their versatility. Once you perfect a good base batter it is easy to add a whole host of different ingredients to make endless varieties of muffins.
It just so happened that I had a huge container of strawberries on hand that I needed to use before they went bad so I thought what better than a strawberry muffin? These muffins are sweet, fragrant, and spongey. They are incredibly easy to make and a delicious treat to make and have on hand.
Sweet, fluffy strawberry muffins are the perfect breakfast or snack. These are sure to make you forget all about blueberry muffins and convert you to a strawberry muffin lover.
- 1 ½ Cups Flour
- ½ Cup Sugar
- 1 Cup Diced Strawberries
- 5.8 Oz. Oikos Strawberry Greek Yogurt
- 2 Eggs
- ½ Cup Almond Milk
- 3 Tbsp Vegetable Oil
- 1 Tsp Vanilla
- 1 ¼ Tsp Baking Powder
- ½ Tsp Cinnamon
- ¼ Tsp Salt
- Preheat oven to 350°
- Next add the eggs, oil, yogurt, sugar, vanilla, and almond milk into a medium size mixing bowl. Mix until fully combined. Then add the flour, baking powder, cinnamon, and salt to the wet mixture and mix thoroughly. Finally fold in the diced strawberries until they are evenly distributed.
- Line a muffin tin with cupcake/muffin liners. Evenly distribute the batter amongst 12 of the liners and place in the oven. Bake for 18 to 20 minutes or until a toothpick can be inserted into a muffin and comes out clean.