Strawberry Yogurt Muffins with Strawberry Butter

1/2 cup butter at room temperature 
1/2 cup Sugar 
1 egg 
1 cup Flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Amelia’s Strawberry Yogurt 
1/2 cup finely diced strawberries 
Pinch of salt 

Strawberry Butter
1/2 cup Butter at room temperature 
1/2 cup chopped Strawberries 

Preheat the oven to 375 degrees. Spray one 24-cup mini muffin pan with baking spray.

Cream together the butter and sugar until combined. Add egg and incorporate. In a separate small bowl whisk together the flour, baking powder, baking soda and salt.

With the mixer at a low speed alternate adding the dry ingredients to the mixer with the Amelia’s Strawberry Yogurt.

In a small bowl, toss the ½ cup finely chopped strawberries for the batter with 1 tablespoon flour. Gently fold the strawberries into the batter. Drop tablespoons of the batter into the muffin tins.

Bake for 14-16 minutes until muffins spring back when lightly touched and are light golden around the edges. Allow fresh muffin to sit in the pan for 15 minutes or until cool enough to easily remove from pan.

While muffins are baking, make the strawberry butter. In food processor bowl place ½ cup sliced strawberries and ½ cup butter. Pulse on and off until butter is combined. Spoon into serving bowl.

Serve muffins with Strawberry Butter.

BreakfastEvan Wei-Haas