Strawberry Greek Yogurt Muffins

Madeline is currently obsessed with muffins so I am always looking for variations that are somewhat healthy. I love sneaking in fresh fruits and veggies into muffin recipes and this one calls for Greek yogurt. It tastes almost like a cupcake but is high in protein, which is so great for toddlers. The greek yogurt also keeps these muffins moist and delicious. We are enjoying them as a breakfast treat this week.

Ingredients:

• 1 3/4 cup flour – I used cake but you could also substitute a mixture of all purpose and whole wheat for a healthier variety
• 1/2 tsp baking soda
• 3 Tbsp unsalted butter, warmed to room temp
• 2/3 cup white sugar
• 2 large eggs
• 1/2 Tbsp pure vanilla extract
• 1 1/4 cups Greek yogurt 
• 1/2 cup chopped strawberries 

Preheat the oven to 375 degrees and line a muffin tin with liners. Mix flour and baking soda with a whisk in a medium bowl. Meanwhile, cream the sugar and butter on medium in the bowl of a stand mixer. Use a whisk to beat the egg and vanilla then add to your mixer along with the sugar and butter. Mix in the yogurt, then slowly add in the flour. Mix for 1-2 minutes on medium speed just until all ingredients are well combined. Use a large spoon to stir in the strawberries then add to muffin tins. Bake for 18 minutes. This recipe yields 12 large muffins and 18 small ones, as pictured.