Strawberry Yogurt Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

5 tablespoons unsalted butter, (softened)

⅓ cup coconut oil melted

¾ cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup plain greek yogurt

1 ½ cups chopped fresh strawberries

½ cup strawberry preserves

Preheat the oven to 375 degrees F. Line a muffin tin with liners.

Directions

Preheat the oven to 375 degrees F. Line a muffin tin with liners.

In a large bowl, whisk together the flour, baking powder, soda and salt.

In the bowl of your electric mixer, beat together the butter, oil and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs one at a time and beat until combined. Add the vanilla extract. Add the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.

Add the wet ingredients to the dry ingredients in the bowl. Use a fork and stir the mixture together, just until the dry ingredients are combined. The batter will be super thick! Fold in the strawberries until they are evenly dispersed. Stir in the preserves.

Fill the muffin tins ¾ of the way full.

Bake the muffins for 20 to 25 minutes, until the tops are set. Remove them from the oven and let cool completely before serving.