I bring to you another muffin recipe. If you haven’t noticed, I feel as though we have been baking these guys more than usual.
I’ve tried to dig deep, to find out why baking muffins has been in the back of my mind these days, but I think the real deal is that if I had it my way, I would really be baking sweet and delicious cupcakes, instead.
Like these bad boys. Peanut Butter-Filled Chocolate Cupcakes.
Then, I realized what a terrible idea that is…
Because, if you didn’t know, cupcakes require a mountain of sugar and butter-filled frosting on top. That’s what does it. That’s what makes the pants feel much tighter….sorry if you thought that was because you just recently threw them in the dryer.
In addition to the whole wheat flour goodness, we cut out some of the butter and subbed sub protein-laden, creamy Greek yogurt.
So, now you won’t feel so bad eating 2 or 3, and your pants might fit better…aka no “muffin top”, which is funny because these are muffins.
Wholesome Strawberry Almond Muffins
Inspired by: Clever Muffin
Makes 18-22 muffins
1/4 cup plain greek yogurt
1/4 cup butter, room temperature (4 Tbsps)
3/4 cup sugar
1/2 cup almond milk
1 tsp pure almond extract
1 tsp pure vanilla extract
1 tsp cinnamon
1 1/2 cups white whole-wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups strawberries, small-diced*
3/4 cups sliced almonds, plus a handful more for garnish
*Little Yellow Note: If the strawberry pieces are too chunky, then they won’t be as appealing in your muffin! Make smaller dices, instead, so that there are little pockets of joy, everywhere!
Preheat the oven to 350.
In an electric mixer, cream butter, yogurt and sugar together. Add the eggs, vanilla and almond extract and milk; mix until combined. In separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon and almonds. Gradually add the flour mixture into the electric mixer, and mix on low just until they are fully combined. Fold in the strawberries.
Line the muffin tins with muffin liners. Spoon mixture into the muffin cups, filling each about 3/4 full. Top each one with a few slivers of slice almonds and a pinch of sugar. Bake for 18-20 minutes, or until a toothpick comes out clean.
Let cool on a wire rack, to keep them from continued baking. Serve slightly warm.
They are so delicious!