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Strawberry Muffins
Makes about 12 muffins
4.67
from
9
votes
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Servings
9
Ingredients
1x
2x
3x
2
cups
all purpose flour
¾
cup
sugar
¾
tsp
baking powder
½
tsp
baking soda
1
Tbsp
poppy seeds
1
lemon
zested
¾
tsp
kosher salt
2
eggs
room temperature
¼
cup
honey
1
cup
full fat greek yogurt
room temperature
½
cup
vegetable oil
2
tsp
vanilla bean paste
or extract
⅛
tsp
pure almond extract
1 ½
cups
chopped strawberries
Demerara Sugar
for topping
Salted butter
for serving
Instructions
Preheat oven to 375F. Line a muffin tin with paper liners.
In a large bowl whisk flour, sugar, baking powder, baking soda, poppyseeds, lemon zest, and salt.
In another small bowl whisk eggs, honey, yogurt, oil, vanilla and almond extract until smooth.
Pour wet into dry and mix until just combined. Don’t over mix!
Fold in strawberries.
Fill muffin cups up about ⅔ of the way.
Generously sprinkle with demerara.
Bake for 20-25 minutes until a toothpick inserted into the muffins comes out clean (a few moist crumbs are ok!)
Let cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely. Enjoy! I love them slightly warm with salted butter too!
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