By Sigona’s Farmers Market
Creaming together the butter and sugar makes for incredibly light and fluffy muffins. You’ll love the extra hint of sweet provided by the honey yogurt, if you choose to use it. Make a batch of these to enjoy with your sweetie Valentine’s Day morning. Adapted from Barefoot Contessa. Makes about 8 to 12 muffins.
6 Tbsp unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1/2 cup (4 oz.) honey-flavored Greek yogurt, such as Fage (vanilla would also work)
2 Tbsp milk
1 ¼ cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 heaping cup diced fresh strawberries
Preheat the oven to 350°F. Place 8 to 12 paper liners in a muffin pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add the eggs one at a time, then add the honey yogurt and milk.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter and beat until just mixed. Fold in the diced strawberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pan, filling each cup just over the top. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.