This morning I woke up hungry and thinking about the pint of strawberries languishing away in our fridge. I wanted to make strawberry muffins, but the last time I did, I ended up with something so sweet and fluffy that they might be more aptly called cupcakes. (No offense, cupcakes. You have your rightful place in my heart.)

I found this lovely muffin recipe over at Noble Pig. I like that it is half regular flour and half whole wheat flour giving it a little extra heartiness, plus yogurt which I already had on hand. Yogurt? Whole wheat? How healthy is that? Okay, there’s a good portion of melted butter in there too.

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Strawberry Yogurt Muffins

Adapted from Noble Pig (and apparently originating from a Stonefield Yogurt label)

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1-1/2 teaspoons baking soda

1 pint strawberries, chopped

2 eggs

1 cup plain yogurt

1/4 cup butter, melted

1 teaspoon vanilla extract

Coarse sugar (optional- I didn’t use it)

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 a 12-cup greased muffin tin or line with paper liners.  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. Sprinkle each muffin with coarse sugar, if desired.  Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. 

Remove immediately from muffin tins and cool on a wire rack.