Packed with strawberries and perfect for the summer months, these tasty strawberry yoghurt muffins are very easy for children to help bake and make a healthy snack.
The muffins are light, moist and not too sweet. They are great to include in lunch boxes, picnics and as summer party food.
Before you start the recipe, here's a summer-themed bookmark to download and print out which children can colour in whilst they wait for the muffins to bake!
SUMMERTIME BOOKMARK TO COLOUR IN
Ingredients: (makes 12 muffins)
- 125g unsalted butter, softened
- 80g granulated sugar
- 2 eggs, beaten
- 245g strawberry yoghurt
- 250g fresh strawberries, chopped
- juice and grated rind of 1 lemon
- 325g plain flour
- 3¼ teaspoons baking powder
Method:
- Preheat the oven to Gas Mark 4/180⁰C and grease or line a muffin tray with paper cases.
- In a mixing bowl, sieve the flour and baking powder together. Mix well and leave to one side.
- In another large mixing bowl, add the butter and sugar and whisk together until pale and fluffy.
- Add the eggs and yoghurt to the mixture and whisk till the batter is smooth.
- Gently add the strawberries and the lemon juice and rind to the mixture.
- Add the flour and baking powder and gently mix until the batter is just combined. Mixing gently will help keep air bubbles in the batter which makes the muffins light and fluffy when baked.
- Spoon the muffin batter into the muffin cases. I used an ice-cream scoop which worked well. Fill the cases to the top.
- Bake for 20-25 minutes until lightly golden. Leave the muffins in the muffin tray for 5 minutes and then transfer to a wire rack to cool further.
Hope you enjoy these strawberry yoghurt muffins!
Find more lovely baking to do with children in the Recipes blog section.
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