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I did something pretty sweet in my kitchen last weekend and I think you ought to try it. They disappeared so quickly, I had to make another batch to get pictures of them for you.
If you’ve tried my Spectacular Blueberry Muffins or Raspberry Dark Chocolate Muffins, these should be next on your list. The base recipe is the same and I’m so pleased with it. They turn out big, beautiful, and perfect every time.
I’m skipping the step-by-step because I’ve been there, done that, but you can click HERE to see it happen. They are incredibly easy to make.
The printable recipe with complete instructions is down yonder.
In honor of spring, I added some fresh strawberries and a sweet, simple glaze.
Make some for your mama this weekend! She’ll love ya forever.
She’ll love ya forever regardless of whether you make her the muffins or not, cause that’s what mama’s do. That’s why they deserve some muffins.
I want to take a moment to wish every mother who reads this post the most beautiful Mother’s Day ever. Whatever it is that makes it special for you, I hope it comes to you in leaps and bounds.
Now, for the kids – go call your mother!
Ingredients
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup non-fat plain Greek yogurt can substitute light sour cream
- 1 heaping cup fresh chopped strawberries (rinsed and dried)
For the Glaze:
- 1/2 cup powdered sugar
- 4 to 5 teaspoons heavy cream or half-and-half or more to reach desired consistency
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non-stick cooking spray.
- In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt.
- Add the strawberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
- Bake in preheated oven for 18 to 22 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely.
- Combine ingredients for glaze in a small mixing bowl. Drizzle over completely cooled muffins.
- Store leftovers in an airtight container.
Anoumous says
They sound so good
Brian Welch says
These came out fantastic!! The rise and the shape of them was the best I have ever had muffins come out! So far they’re a hit with everyone who’s had one!
Valerie says
I’m so glad to hear this, Brian! Thanks for the feedback 🙂
Nami | Just One Cookbook says
Fresh strawberries in the muffins! I’d love to have these for breakfast with my coffee. Love that berry season is here. I can imagine these muffins with blueberries, or blackberries… must be so good!
Valerie says
They are very good with all sorts of berries. I’ve done them with blueberries, raspberries, and now strawberries. Blackberries may be next!
Jen says
You can never go wrong with a really good base muffin recipe – then the sky is the limit!
val says
Val, I’m pretty sure with a cup of coffee, I could eat the entire muffin tin of these beauties.
Amy @ The Blond Cook says
My local strawberry farm is just a minute down the road and I hear they’re ready to be picked! I’ll be making these muffins… thank you! 🙂
Valerie says
I want to move where you live, Amy! I hope you try the muffins 🙂
Lynna says
I was looking for some strawberry muffin recipes!! This is definitely going to be coming in handy. 🙂