I made a last minute decision to make muffins. They literally came out of the oven 20 minutes ago. I was perusing some of my favorite food blogs the other day, and I came across this recipe for strawberry yogurt muffins by bakerstreet. They looked amazing, so I had to make them. I’m glad I did because they are delicious.
The only thing different about my recipe is the addition of lemon zest and lemon juice. I love the combination of strawberries and lemon. I happened to have both in my refrigerator, so I went with it.
The recipe calls for almond flour. I didn’t have any, so I made my own. All I did was take 3/4 cups of blanched almonds and pulsed them in my food processor until they resembled wet sand.
The best part about this muffin is the almond and brown sugar topping. It gave the muffin a nice crunchy topping. So yummy!
The inside of this muffin is packed with fresh strawberries. Oh my, is this muffin moist! Enjoy.
adapted by bakerstreet
1 cup all-purpose flour
3/4 cup almond flour
3/4 cup sugar
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/2 cup vanilla yogurt
1/4 cup butter, melted
1 tbs. lemon juice
1-1/4 cups fresh strawberries, chopped
1-2 tablespoons brown sugar for sprinkling
1/4 cup sliced almonds
Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
In a small bowl, combine all-purpose flour, almond flour, sugar, baking soda, lemon zest, and nutmeg.
In another bowl, whisk the eggs, vanilla yogurt, butter, and lemon juice. Stir into the dry ingredients just until combined. Fold in strawberries.
Fill muffin cups with batter. I use an ice cream scoop. It makes the job much easier.
Top with a sprinkling of brown sugar and sliced almonds
Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.