Freshly Fresh Strawberry Muffins

Freshly Fresh Strawberry Muffins

29
sal 20

"These moist and tasty muffins are made with tangy strawberry yogurt and fresh strawberries. A perfect breakfast treat."

Ingredients

25 m {{adjustedServings}} servings 227 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, yogurt, and lemon juice. Combine the flour and baking powder; stir into the yogurt mixture until just blended. Fold in strawberries. Spoon the batter into the prepared muffin cups.
  3. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the pan over a wire rack.
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Reviews

29
  1. 32 Ratings

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I made these twice. The first time they looked really nice, and tasted a bit weird. So I made them again and used baking soda in place of baking powder because of the buttermilk and yogurt. The ...

These muffins sure sounded delicious. However, they were gummy, even after baking much longer than the time in the recipe and they were tasteless, NOT delicious.

These were the worst muffins I've ever made. They were very bland and never completely baked. I think the directions and/or ingredients must've been wrong. This is the second recipe I've gotten ...