1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 1/2 tsp baking soda
1 cup chopped strawberries
1 cup yogurt (or sour cream)
1/4 cup butter, melted
1 tsp vanilla extract
Coarse sugar (optional)
Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda. Stir in strawberries. Set aside.
In a large bowl, whisk together eggs, yogurt, butter and vanilla extract. Gradually stir the dry ingredients into the wet until well combined.
Divide batter evenly among the lined muffin cups. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar.
Bake for 18-25 minutes preheated oven until the tops are golden brown.
Remove immediately from muffin tins and cool on a wire rack.
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