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A close up shot of golden brown strawberry yogurt muffins with fresh berry chunks

Strawberry Yogurt Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 215
Ingredients Method

Ingredients
  

  • 250 g all -purpose flour
  • 100 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 245 g plain Greek yogurt
  • 2 large eggs , room temperature
  • 120 ml neutral vegetable oil
  • 1 tsp vanilla extract
  • 225 g fresh strawberries, hulled and 1cm diced

Method
 

  1. Preheat a convection oven to 190°C (375°F) and prepare a 12-count muffin tin with non-stick liners.
  2. Sift the all-purpose flour, sugar, baking powder, baking soda, and salt into a large bowl to ensure even distribution of leavening agents.
  3. In a separate vessel, emulsify the eggs, Greek yogurt, vegetable oil, and vanilla extract until the mixture is homogenous.
  4. Create a well in the dry ingredients and pour in the liquid mixture; fold using a spatula until 90% incorporated.
  5. Gently fold the diced strawberries into the batter, being careful not to overwork the dough and develop excess gluten.
  6. Distribute the batter evenly across the 12 muffin cups using a mechanical scoop.
  7. Bake for 20 to 22 minutes or until the internal temperature reaches 95°C (203°F) and the tops are golden brown.
  8. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack for final cooling.