Strawberry Yogurt Muffins with Cinnamon Streusel
Strawberry Yogurt Muffins with Cinnamon Streusel
Ingredients
Strawberry Yogurt Muffins
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 cup fat-free plain yogurt
- 1/4 cup unsalted butter, melted and cooled
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/4 cups coarsely chopped fresh strawberries
Cinnamon Streusel
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon turbinado sugar
- 2 teaspoons cinnamon
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.)
- 3
To make the streusel topping, combine the flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside. (The topping will be very moist.)
- 4
In a large bowl, combine the flour, nutmeg and baking soda.
- 5
In a large glass measuring cup or another bowl, whisk together the yogurt, butter, sugar, eggs and vanilla.
- 6
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 7
Add the strawberries and gently toss to combine.
- 8
Scoop the batter evenly into the muffin tray.
- 9
Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- 10
Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
- 11
Remove from oven and cool on a wire rack.
