Yogurt Muffins

Name: Yogurt Muffins
Total time: 31 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 3/4 cup all purpose flour; 3/4 cup white whole wheat flour; 1/2 cup granulated sugar; 1 1/2 teaspoons baking soda; 1/4 teaspoon kosher salt; 1 tablespoon vanilla bean paste; 2 large eggs; 3 tablespoons unsalted butter (melted and cooled); 3/4 cup vanilla yogurt (I used non-fat Greek); 1/4 cup vanilla soy milk (or unsweetened vanilla almond milk); 1 cup diced fresh strawberries; Turbinado sugar (, raw sugar, or big sparkling sugar, for decorating)

These moist and healthy yogurt muffins with fresh strawberries are bursting with vanilla flavor and can be ready in about 30 minutes.

⏱️ 31 min 🔪 Prep: 15 min 🔥 Cook: 16 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

12 servings

3/4 cup all purpose flour
3/4 cup white whole wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 tablespoon vanilla bean paste
2 large eggs
3 tablespoons unsalted butter (melted and cooled)
3/4 cup vanilla yogurt (I used non-fat Greek)
1/4 cup vanilla soy milk (or unsweetened vanilla almond milk)
1 cup diced fresh strawberries
Turbinado sugar (, raw sugar, or big sparkling sugar, for decorating)

Steps

Preheat the oven to 375 degrees and grease a standard-sized muffin tin.
In a large bowl, stir together the all purpose flour, white whole wheat flour, sugar, baking soda, and salt.
In a separate bowl, whisk the vanilla bean paste, eggs, butter, yogurt, and almond milk.
Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
Stir by hand, just until combined. The batter may be slightly lumpy.
Gently fold in the strawberries.
Divide batter evenly between the prepared muffin tins and sprinkle with sugar.
Bake for 16-20 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.