There were two reasons I baked a strawberry yogurt muffins today. First, the strawberry season is on its last legs here and second, it reminded me of the strawberry yogurt loaf, a favorite that I used to bake all the time with almond flour. I usually don’t like squishing strawberries into cake or loaves, I’d prefer them whole and topped over the cake. But the loaf, I promise you, was exquisite and the strawberries couldn’t have been any other way. It held the berries in a finely textured cake as if they were made to be. If you’re wondering why I’m not sharing that recipe, it is only because I’ve lost my original little black book of recipes. Hopefully I’ll come across it someday. But back in the present… so when I chanced upon this muffin recipe with the words ‘strawberry yogurt’ in it, it was time for some nostalgia for the tastebuds.
I did make a couple of changes: I replaced half the flour with almond meal and used a strawberry flavored yogurt to intensify the flavor and finally, I used a strawberry puree, only swirls; not whole pieces topping it with toasted almonds and brown sugar for a crunch topping.
Over to the recipe: Intense strawberry, mild almonds, soft and tender crumb; perfect for this April morning.
- 1 cup all-purpose flour
- ¾ cup almond flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 2 eggs, lightly beaten
- ½ cup fat-free plain yogurt
- ¼ cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries or half cup strawberry puree
- 1-2 tablespoons brown sugar
- ¼ cup toasted almonds, finely chopped
- In a small bowl, combine flour, almond flour, sugar, baking soda and nutmeg.
- In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
- Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.
- Top with brown sugar and toasted almonds
- Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Muffin Monday: Round Up