- 10 oz. chopped fresh strawberries
- 1/4 cup all purpose flour
- 4 TB unsalted butter
- 1/4 cup non-fat plain Greek yogurt
- 1/2 cup almond milk (I use unsweetened vanilla but just use the milk of your choice)
- 1 tsp vanilla
- 2 eggs, beaten
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat flour
- 1/2 cup white flour
- nonstick cooking spray
Preheat oven to 375 degrees F.
To make the brown butter, melt 4 TB of butter in a medium saucepan and heat over medium, stirring occasionally. Let it cook until it darkens to a golden brown color with a toasty smell, about 5 minutes. Let it cool before adding to the recipe and makes sure to scrape the brown bits out of the pan! That is going to give these muffins some serious personality.
In a medium bowl, combine fresh strawberries with 1/4 cup flour. Toss to coat.
In a separate bowl, combine the wet ingredients – the cooled brown butter along with the Greek yogurt, almond milk, vanilla, and eggs. Whisk until smooth.
In a large bowl, combine the dry ingredients – the whole wheat and white flour, baking powder, baking soda, and salt. Mix well.
Add the wet ingredients to the dry. Be careful not to overmix here.
Carefully fold in those juicy bursts of strawberries.
Using either paper muffin liners or non stick spray to avoid muffins sadly sticking to your muffin tin, prepare your muffin tin for the batter.
Divide batter evenly in muffin tin.
Bake for 15 minutes or until a toothpick comes out clean.
Enjoy and share with friends!
- Category: baked goods
Keywords: brown butter, whole wheat, fresh strawberries, muffins, breakfast ideas