Last Updated on December 17, 2024 by Chef Mireille
Have some extra strawberries in the fridge and not sure what to do with them? Well try these…These are the softest, moistest muffins ever…
This week is all about muffins and cakes made with fruits and vegetables. I am a fruit person and give me a fruit or veggie based treat over chocolate any time. Even from a child I was never a big chocolate fan – my sister would want the chocolate cake and I would ask for carrot cake. Look at my recipe index and you’ll find lots of desserts featuring bananas, apples, mango, sweet potato, pumpkin and even plantain, but only a handful of chocolate recipes.
Yesterday’s version used quinoa and today’s version uses almond for an extra protein punch in these muffins. Neither muffin is especially sweet so these are some delicious and healthy muffins that you can also enjoy for breakfast.
Ingredients
- Greek yogurt
- granulated sugar
- firmly packed brown sugar
- eggs
- almond extract
- almond flour
- all purpose flour
- baking powder
- salt
- oil
- fresh strawberries
How to Make Strawberry Muffins
- Preheat oven to 375 F. Spray silicone muffin cups with non stick spray or use muffin liners in a muffin pan.
- In a small bowl, beat the wet ingredients together.
- In a large bowl. mix the dry ingredients together,
- Add the wet ingredients to the dry and mix until just combined.
- Using a rubber spatula, fold in strawberries.
- Fill muffin cups 3/4 full and bake for 20 minutes.
Since these are so soft and moist, make sure you let them cool completely before removing from muffin liners/muffin tins. Otherwise, the muffins will break apart.
Strawberry Muffins with Almond Flour
Equipment
Ingredients
- 1/2 cup Greek yogurt
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 3 eggs
- 1 teaspoon almond extract
- 1/2 cup almond flour
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup oil
- 1 cup strawberries chopped
Instructions
- Preheat oven to 375 F. Spray silicone muffin cups with non stick spray or use muffin liners in a muffin pan.
- In a small bowl, beat the yogurt, oil and eggs together until thoroughly combined. Add almond extract and mix to combine.
- In a large bowl. combine flour, sugars, almond meal and baking powder. Mix until thoroughly combined.
- Add the wet ingredients and mix until just combined.
- Using a rubber spatula, fold in strawberries.
- Fill muffin cups 3/4 full and bake for 20 minutes.
Notes
- silicone muffin molds
- muffin tin with or without liners
Nutrition
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Love the strawberry filled muffins, Mir.
Perfect muffins.. Looks great!
Nice muffins. The individual muffin tins are cute.
Nice muffins. I like your individual muffin tins.
These sound delicious and look so moist and scrumptious. Our strawberries are over for the year but I am definitely bookmarking this for next year! Thank you for entering the #NoWasteFoodChallenge. 🙂
Sos soft, glossy and yummy muffin.
Yum.. Love the shapes 🙂
Absolutely muffins looks super soft and very moist.
muffins look super..and I guess in every house we have a chocolate lover and one fruit lover..
Lovely muffins, can I have one.
Those muffins look so moist and delicious. I rarely bake with fruits because the kids are not fruit loving people 🙁
I froze some strawberries this year when they were in season and hope to bake something just as delightful with them. The muffins look beautifully moist.
Wow Mireille, love the shape and texture. They look super moist and fluffy.
Interesting how you have used yogurt and eggs..:)..I am sure these turned out very soft…thanks for the entry..