Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1/2 cup diced tree fruit (such as apples, pears, or persimmons)
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, eggs, Greek yogurt, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the diced strawberries and tree fruit.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Each muffin contains approximately:
- Calories: 208
- Fat: 9g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of fruit you like in place of the strawberries and tree fruit.
- If you don't have Greek yogurt, you can use sour cream or regular yogurt instead.
- You can use melted coconut oil or vegetable oil in place of the melted butter.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Sprinkle the tops of the muffins with coarse sugar before baking for a sweet, crunchy topping.
- Add 1 teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Be sure to dice the strawberries and tree fruit into small pieces so that they distribute evenly throughout the batter.
- Do not overmix the batter, as this can result in tough, dense muffins.
- If you don't have muffin liners, you can grease the muffin tin with cooking spray or butter instead.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in foil and bake in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a pretty presentation.
Garnishes:
Garnish the muffins with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
These muffins pair well with a cup of coffee or tea for breakfast or a midday snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or a small salad for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of Greek yogurt in the recipe.
Food safety advice:
- Be sure to wash your hands and all produce thoroughly before beginning to cook.
- Use separate cutting boards and utensils for raw meat and produce to avoid cross-contamination.
- Store the muffins in an airtight container to prevent spoilage.
Food history:
Muffins have been a popular breakfast food in the United States since the early 19th century.
Flavor profiles:
These muffins are sweet and fruity, with a tender crumb and a hint of tanginess from the Greek yogurt.
Serving suggestions:
Serve these muffins warm or at room temperature for breakfast or a midday snack.
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