Will Dickey
Is there a better way to start the day than with a warm, sugar-topped strawberry muffin? While many think muffins are a treat reserved for the weekend or even a special-occasion brunch party, this recipe is so easy you can enjoy muffins any day of the week! (Muffin Mondays should totally be a thing, right?) Just like Ree Drummond’s “Awesome-est” blueberry muffins, this recipe uses yogurt to make a batter that’s thick enough to keep the berries from sinking to the bottom but still bakes up fluffy and tender. These are so good slathered with soft butter, but they’re extra lovely with Ree’s sweet and delicious strawberry butter!
What’s the secret to light and fluffy muffins?
Follow two rules for light and fluffy muffins every time: First, make sure the cold ingredients like dairy and eggs are at room temperature. Second, don’t over-mix the batter. This recipe calls for melted butter, which stirs together easily with the dry ingredients. Stir the batter just until no dry pockets of flour are remaining, about 12 to 14 good stirs—and be sure to scrape the bottom of the bowl!
When do you add the strawberries to strawberry muffins?
It’s best to stir the berries into the batter gently at the end of making the batter to protect them from getting mashed by the spoon too much. To make sure the muffins have plenty of pretty berries on top, hold back about 1/2 cup of the berries and gently press them into the tops of the scooped batter in the muffin cups. As the muffins bake, the batter expands up and out (like a mushroom), so avoid placing any berries near the outer edges to keep the muffins from sticking the pan.
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Yields:
1
dozen
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
c.
all-purpose flour
c.
melted unsalted butter, cooled
large eggs, room temperature
c.
plain yogurt, room temperature
c.
chopped strawberries, divided
tbsp.
turbinado sugar, such as Sugar in the Raw (optional)
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- Preheat oven to 375°. Line 12 regular muffin tips with paper cups, and spray cups with nonstick cooking spray.
- Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- Whisk together the melted butter, eggs, yogurt, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients; stir together just until combined. Fold in 1 1/2 cups of the strawberries. (Batter will be thick.)
- Using a 2 1/4-inch scoop, drop a level scoop of batter into each lined muffin cup. Top scooped batter evenly with the remaining 1/2 cup berries; sprinkle with turbinado sugar, if desired.
- Bake until tops are golden brown and wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes. Serve muffins with strawberry butter, if desired.
These muffins are best warm from the oven, but they’ll keep in an airtight container at room temperature for 3 days.
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