Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories363.2 kcal (18%)
Total Fat15.2 g (22%)
Carbs51.1 g (20%)
Sugars28.8 g (32%)
Protein6.5 g (13%)
Sodium263.4 mg (13%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
2 cupsall purpose flour
¾ cupsugar
¾ tspbaking powder
½ tspbaking soda
1 Tbsppoppy seeds
1lemon
zested
¾ tspkosher salt
2eggs
room temperature
¼ cuphoney
1 cupfull fat greek yogurt
room temperature
½ cupvegetable oil
2 tspvanilla bean paste
or extract
⅛ tsppure almond extract
1 ½ cupsstrawberries
chopped
Demerara Sugar
for topping
Salted butter
for serving
Instructions
Step 1
Preheat oven to 375F. Line a muffin tin with paper liners.
Step 2
In a large bowl whisk flour, sugar, baking powder, baking soda, poppyseeds, lemon zest, and salt.
Step 3
In another small bowl whisk eggs, honey, yogurt, oil, vanilla and almond extract until smooth.
Step 4
Pour wet into dry and mix until just combined. Don’t over mix!
Step 5
Fold in strawberries.
Step 6
Fill muffin cups up about ⅔ of the way.
Step 7
Generously sprinkle with demerara.
Step 8
Bake for 20-25 minutes until a toothpick inserted into the muffins comes out clean (a few moist crumbs are ok!)
Step 9
Let cool in the pan for 5 minutes.
Step 10
Transfer to a wire rack to cool completely. Enjoy! I love them slightly warm with salted butter too!
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