Muffin Fragole e Yogurt Greco
Deliziosi muffin soffici e umidi con fragole fresche e yogurt greco, perfetti per una colazione o una merenda sana e gustosa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
250 grams all-purpose flour
150 grams granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
240 grams Greek yogurt (preferably full fat)
80 milliliters vegetable oil
1 teaspoon pure vanilla extract
200 grams fresh strawberries, washed, hulled and chopped into small pieces
Instructions
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the eggs lightly. Add the Greek yogurt, vegetable oil, and vanilla extract and mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped fresh strawberries carefully to distribute them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.