Strawberry Muffins

 Whole wheat Strawberry muffins that uses greek yogurt, honey and whole wheat flour for a healthier muffin. These little guys are easy, moist, and super flavorful, especially that crunchy cinnamon sugar on top.

 Most often dinner is not really a concern for me. I usually already know what I’m going to make or I’ll throw something together based on what sounds good or the produce in the fridge. However, occasionally the thought of making dinner makes me want to scratch out my own eyeballs. Kinda how I’m feeling right now actually. I’m typing this post for tomorrow morning, I’ve got a migraine that is about to take over any moment, and nothing sounds good or inspiring, but dinner has to happen. So what do I decide? Well, the hubs is still at the gym so we are going for strawberry muffins. He probably wont be thrilled when he gets home from a hard work out to carbville, but he never complains about my cooking, so I’m safe.

The muffins totally ended up being delicious, and I felt better eating them knowing that they weren’t some boxed junk or stuffed full of butter and sugar. Not a super well-balanced meal, but we did have bowls of fresh fruit with it. The best part is, they aren’t dry and crumbly like many whole wheat muffins. I swear it’s the Chobani.

Strawberry Muffins
1/4 Cup Plain Greek Yogurt
1/4 Cup Butter, Melted
1/4 Cup Honey
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Cup Milk
1/4 Teaspoon Almond Extract
1/4 Teaspoon Vanilla
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Soda
1/2 Teaspoon Salt
1 1/2 Cups Strawberries, Chopped
Cinnamon Sugar

Preheat the oven to 425.
In a medium bowl combine the yogurt, butter, honey and sugars, and mix until smooth. Add the extracts and milk, and again mix until smooth. In a separate bowl combine the dry ingredients and whisk together. Add the dry ingredients to the wet ingredients and stir to combine, being careful not to over mix. Add the strawberries and fold the mixture, scraping around half of the bowl and bringing the spatula up over the mixture, and then folding through the bottom of the middle and up over the top again until all strawberries are incorporated.

Generously grease a muffin tin (I used a Texas size muffin tin and got 6 muffins) and fill the muffins holes 3/4 the way full, and sprinkle a good amount of cinnamon sugar on top. Bake at 425 for 17-20 minutes or until done and golden brown.