Honey Strawberry Greek Yogurt Muffins
Soft and fluffy muffins made with fresh strawberries, honey, Greek yogurt, lemon zest and a buttery crumble topping
Ingredients
- 2 eggs
- 6 tbsp melted butter
- ¾ cup plain Greek yogurt
- ½ cup honey
- 1½ tsp vanilla bean paste
- ¼ cup whole milk
- 1¾ cup all purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1½ cups fresh strawberries sliced + 1 tbsp flour to coat
For the Crumble:
- 2 tbsp all purpose flour
- 1 tbsp melted butter
- 1 tbsp brown sugar
- pinch of salt
Instructions
- Preheat oven to 425℉ and line or grease a muffin tin, filling every other cavity for taller bakery-style muffins.
- In a large bowl, whisk together the eggs, melted butter, Greek yogurt, honey, vanilla bean paste, and lemon zest until smooth.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the wet ingredients and gently mix until just combined. Let the batter rest for 10-15 minutes.
- Toss the strawberries with a small sprinkle of flour, then gently fold into the batter.
- For the crumble topping, combine the flour, melted butter, brown sugar, and pinch of salt until crumbly.
- Spoon batter into muffin tins and top generously with crumble.
- Bake at 425℉ for 5-7 minutes, then reduce heat to 350℉ and continue baking for 20-25 minutes, or until the tops are golden and a toothpick comes out mostly clean.