Crafted with the richness of Greek yogurt and the vibrant freshness of ripe strawberries, these muffins offer a delightful balance of tangy and sweet flavors, made even more special by the use of allulose, a natural sweetener that promises the sweetness of sugar without the calories. The muffins’ tender crumb and slightly golden edges are a visual treat, with bursts of red from the strawberries adding a pop of color. The aroma of baked strawberries mixed with a hint of vanilla fills the air, making these muffins irresistible.
Ingredients
From Your Pantry
- All-purpose flour: 2 cups
- Baking powder: 1.5 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Allulose: 3/4 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
Additional Grocery Items Needed
- Greek yogurt: 1 cup
- Fresh strawberries, diced: 1 cup
- Unsalted butter, melted: 1/2 cup
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the allulose with eggs until light and fluffy. Stir in the vanilla extract and Greek yogurt until well combined.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to ensure muffins remain fluffy.
- Gently fold in the melted butter and diced strawberries.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- For extra flavor, add a zest of one lemon to the batter.
- If allulose is unavailable, you can substitute it with another sugar-free alternative like erythritol, keeping the same measurement.
- Avoid overmixing the batter to maintain the muffins’ light and airy texture.
Serving Suggestions
Serve these delightful muffins as a sophisticated breakfast option or as a light dessert. They pair beautifully with a dollop of whipped cream or a side of vanilla Greek yogurt for an extra touch of indulgence. Garnish with fresh strawberry slices and a sprinkle of powdered allulose for a café-style presentation.
Nutrition Facts per Serving
- Calories: 180
- Carbohydrates: 28g
- Protein: 5g
- Fat: 6g
- Sodium: 150mg
- Fiber: 1g
- Sugar (from allulose): 0g
We hope you enjoy making and savoring these Elevated Strawberry Yogurt Muffins with Allulose. Feel free to share this recipe with friends and family, and don’t hesitate to add your own creative twists to make it uniquely yours. Happy baking!
