Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (245g) plain Greek yogurt
  • 2 large eggs
  • 1/3 cup (80ml) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh strawberries, diced

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients and pour in the Greek yogurt, eggs, melted butter, and vanilla extract. Stir gently with a spatula until just combined; do not overmix.
  4. Gently fold in the diced strawberries using a slow, sweeping motion to avoid crushing the fruit.
  5. Divide the batter evenly among the 12 liners, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.