Muffins

Ingredients

• 3 cups + 1 Tbsp all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, cubed and softened
• 3/4 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 1/4 tsp almond extract
• 1 1/2 cup plain fat-free Greek yogurt
• Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
• Cinnamon and sugar, for sprinkling tops (optional)

Instructions

• Preheat oven to 400
• Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
• Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
• Beat in half of dry ingredients, followed by a third of the yogurt.
• Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
• Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
• Spray a muffin tin with non-stick spray or line with paper liners.
• Divide the batter evenly among cups.
• Sprinkle tops lightly with cinnnamon and sugar, if using.
• Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
• Let cool 5 minutes in the pan before removing and cooling completely.
• Will keep ~3 days in a covered container.

Notes