Fresh Strawberry Muffins

I went a  little crazy the other day at Sprouts. They were having an amazing sale on strawberries and I walked away with 10 pounds for $10. Yes 10 pounds and yes it is just Rob, Olivia and I in our house. I have been eating fresh berries like there is no tomorrow but don’t want to let any of them go to waste so had to find some other things to do with them. Rob and I made a couple of batches of strawberry and strawberry blackberry freezer jam. SO good on homemade wheat bread that was toasted. And after I put Olivia to bed tonight I still had 5 pounds of berries staring me in the face when I looked into the fridge. So I hopped online and came across this recipe for fresh strawberry muffins from Yammies Noshery. I have tried a handful of her recipes and liked them so thought why not, they sounded like a good after dinner treat. I made some adjustments to her recipe, switched up some ingredients and some amounts and loved how they turned out. Soft and tender and oh so fluffy, little bursts of strawberry and just the right amount of sweetness. Take advantage of strawberry season and try these out. They came together quickly and were delicious while still warm!

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Fresh Strawberry Muffins

1/2 cup sugar
1/2 cup coconut oil (melted and cooled to room temp)
1 egg
1 tsp vanilla
1/3 cup milk
1/2 cup yogurt*
1 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup strawberries, diced

Preheat oven to 450 degrees.

In a large bowl combine sugar, coconut oil, egg, vanilla, milk and yogurt. Use a whisk and mix until combined. Add in flour, baking powder, salt and strawberries. Gently fold the wet and dry ingredients together just until they are combined. Don’t over mix.

Grease muffin tin or use cupcake liners. Fill each cavity about 3/4 full. I used a regular muffin tin and got 9 muffins. Put into oven and drop temperature to 350 degrees. Putting muffins into a hot oven and then dropping the temp allows the dome to form and you get a nice muffin top, also filling the cavities 3/4 to completely full helps you have a better muffin top. And let’s be honest, the top is the best part!

Bake until tops are golden brown, about 20-25 minutes. Insert toothpick in the top and when it comes out clean they are done. Transfer to cooling rack so that the bottoms don’t get soggy. I am sure they will be delicious tomorrow for breakfast but make sure you enjoy one hot out of the oven!

*Any type of yogurt will do, regular, lite, Greek, anything. The original recipe called for vanilla I think but I was too lazy to haul my baby to the store to buy some and just used what I had in the fridge, strawberry cheesecake. It worked great. I bet lemon would add delicious flavor and vanilla or plain will work great too.

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