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Healthy Strawberry Muffins - Light, Juicy, and Easy to Make

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup finely chopped fresh strawberries (plus a few extra slices for topping, optional)
  • 1 1/4 cups white whole wheat flour (or half whole wheat, half all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1/2 cup plain Greek yogurt (2% or whole milk works best)
  • 1/3 cup extra-virgin olive oil (or neutral oil like avocado or light olive oil)
  • 1/2 cup pure maple syrup (or honey)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (optional but recommended)
  • 2–3 tablespoons milk (dairy or unsweetened non-dairy), as needed for batter consistency

Method
 

  1. Prep the pan and oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This helps distribute the leavening evenly.
  3. Wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, oil, maple syrup, vanilla, and lemon zest until smooth. The mixture should look glossy and unified.
  4. Bring it together: Pour the wet ingredients into the dry. Stir gently with a spatula just until most of the flour is incorporated. If the batter seems very thick, add 2–3 tablespoons of milk to loosen it slightly.
  5. Fold in strawberries: Add the chopped strawberries and fold them in with a few light strokes. Avoid overmixing to keep the muffins fluffy.
  6. Portion the batter: Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you like, press a thin slice of strawberry on top of each muffin for a pretty finish.
  7. Bake: Place the pan on the middle rack and bake for 15–18 minutes, or until the muffins are risen, lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins rest in the pan for 5 minutes, then lift them out and cool on a wire rack. This prevents soggy bottoms and helps the crumb set.
  9. Enjoy: Serve warm or at room temperature. The flavor deepens after an hour as the moisture distributes evenly.