Strawberry muffins. Yum! Whether it's breakfast, mid-morning coffee or afternoon tea munching on these strawberry muffins will get you through the day ???? | theyumyumclub.com
Gather all of the ingredients together.
Roughly chop the strawberries but keep them in the freezer for now.
Preheat the oven to 180C / 160C Fan.
Sieve the flour, baking powder and salt into a bowl and mix together.
Put the butter and sugar into a separate bowl and whisk until fluffy in texture.
Once fully add the eggs and vanilla essence and whisk into the mixture.
Now stir in the Greek yoghurt.
With the yoghurt mixed in, fold in the flour mixture.
Now, stir the milk in gently.
Remove the frozen strawberries from the freezer and coat with a little flour to stop them sinking.
Add 3/4 of the strawberries to the cake mix and stir in.
Now, line a cupcake tin with cupcake papers and evenly spoon in the mixture into 12 cases.
Sprinkle the remaining strawberries over the top of the cake mix.
Place the cakes in the oven and bake for 18-20 minutes or until they brown on top and a cocktail stick come out dry when placed in the centre of the cake.
Remove from the cake tin and let cool on a wire tray.
Serve warm if you can and enjoy. These wonderful strawberry muffins will last 2 days in an airtight container. Yum!