- 18
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)
- Coarse sugar, for sprinkling tops (optional)
Preparation
Step 1
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, using a large cookie scoop (my scoop is ~2.25 inches across).
Sprinkle tops lightly with coarse 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 cake plate.