Bakery-Style Strawberry Muffins

Ingredients

• 2 cups all-purpose flour (Swap half for whole wheat for a nutty note.)
• 2 teaspoons baking powder (For lift and bakery-style domes.)
• 1/2 teaspoon baking soda (Helps texture and rise.)
• 1/2 teaspoon salt (Balances sweetness.)
• 1/2 cup granulated sugar (Substitute coconut sugar for a deeper flavor.)
• 1/4 cup brown sugar (Adds moisture and caramel notes; omit for a lighter muffin.)
• 1 large egg, room temperature (Binds and enriches.)
• 1 cup plain Greek yogurt (Keeps muffins moist; use dairy-free yogurt for a vegan option.)
• 1/3 cup vegetable oil or melted butter (Adds richness and tender crumb.)
• 1 teaspoon vanilla extract (Warms the flavor.)
• 1 1/2 cups diced fresh strawberries (Toss with a teaspoon of flour before folding into the batter.)
• 1 teaspoon zest of lemon (optional) (Brightens the strawberry notes.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with papers or grease lightly.

3. 3

   In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. 4

   In another bowl, whisk the sugars, egg, Greek yogurt, oil, and vanilla until smooth.

5. 5

   Gently fold the wet mixture into the dry ingredients until just combined.

6. 6

   Toss the diced strawberries with a teaspoon of flour to prevent sinking, then fold them into the batter.

7. 7

   Divide batter evenly among muffin cups, filling them about 3/4 full.

8. 8

   --- Baking ---

9. 9

   Bake at 400°F for 5 minutes, then reduce heat to 375°F (190°C) and bake another 13–17 minutes until a toothpick comes out clean.

10. 10

    Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.