Strawberry Muffin Tops
I’ve cut out the middleman and made the best part of the muffin. These Strawberry Muffin Tops are fluffy and lightly sweet with bright pops of fresh strawberry and crispy crackly tops. Drizzled with an amazing vanilla glaze, they are an irresistible breakfast or treat!
Servings: 12 muffin tops
Calories: 139kcal
Ingredients
- 1 cup strawberries measured after dicing
Dry ingredients
- 1 ¼ cups all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Wet ingredients
- ¼ cup unsalted butter melted and cooled
- ½ cup Greek yogurt room temperature
- 1 large egg room temperature
- ½ teaspoon vanilla extract or vanilla bean paste
Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Heat oven to 400°F and line a large sheet pan with parchment paper or aluminum foil (spray foil with nonstick spray)
- Melt butter and allow to come to room temperature while you mix your batter.
- Dice your fresh strawberries and lay them in a single layer on a piece of paper towel. Place another towel on top and press lightly. Allow to sit for 10 minutes while you mix the batter. This will pull out excess surface moisture from the strawberries. Place strawberries in a small bowl.
- In a large mixing bowl, whisk together your dry ingredients. Add one tablespoon of the mixture to your strawberries and toss together. Set both aside.
- In a large measuring cup or medium bowl, combine Greek yogurt, eggs, and vanilla extract. Whisk together completely.
- Add the wet ingredients to the dry ingredients using a rubber spatula to mix halfway. Continue mixing while you drizzle in your melted and cooled butter.
- Fold in the strawberries until evenly dispersed in the batter.
- Using a medium scoop, or a couple spoons, make twelve mounds of muffin dough on your prepared baking sheet.
- Top with sparkling or granulated sugar if desired.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown and risen well. check for doneness by inserting a skewer or toothpick into the center of a muffin top. If it comes out clean, or with just a few crumbs, it is done.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla. Allow muffin tops to cool for about 10 minutes, then drizzle generously with your glaze.
Notes
Storage: Best eaten the same day, you can store these muffin tops covered at room temperature for up to 2 days.
Reheating: Reheating can be a challenge due to the glaze, but can be reheated in the oven or microwave until warm. For best results, do not glaze until ready to serve.
Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 152mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 144IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
