Strawberry Muffins with Frozen Strawberries
Indulge in the delightful experience of baking with these Strawberry Muffins made with Frozen Strawberries. Perfect for breakfast or an afternoon snack, these muffins are not just fluffy; they are bursting with the sweet and juicy flavor of strawberries in every bite. With simple ingredients and quick preparation, you can whip up a batch in no time. Enjoy them fresh out of the oven or store them for later – they freeze beautifully! These wholesome treats are made with whole wheat flour and low sugar, making them a guilt-free indulgence that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups frozen sliced strawberries
- 1/2 cup + 2 tablespoons butter or oil (mild-tasting)
- 2 eggs
- 1/2 cup yogurt
- 2 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425°F (218°C) and prepare a muffin pan.
- In a large mixing bowl, combine white flour, whole wheat flour, cane sugar, baking powder, baking soda, and salt.
- Add frozen sliced strawberries to the dry mixture and gently combine.
- In another bowl, melt butter (or oil) and let it cool slightly before adding eggs, yogurt, water, and vanilla. Whisk until smooth.
- Fold the wet ingredients into the dry mixture until just combined—avoid overmixing.
- Fill muffin cups with batter to the top and bake for 8 minutes at 425°F; then reduce heat to 375°F (190°C) for another 8-10 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg