A week ago I told you guys about my unhealthy relationship with strawberries and then guess what I did the very next day. Yup, I bought more strawberries. How can you pass up a carton of perfectly ripe, bright red strawberries for $1.50?!
Coincidentally we ran out of cereal that day and as I’ve told you guys many times, I don’t cook before coffee. Give me an hour and I’ll cook whatever you want but first thing in the morning? You’re on your own. I threw these together that night so my kids would have something to hold them over the next morning.
They absolutely loved them! They had them for breakfast, with lunch, as snacks – they just adored them. I really liked that the recipe not only uses vanilla, but also almond extract. I always forget about almond but it really works well with berries.
One note: this batter was really thick. Like, so thick that I could roll it into a ball and stick it in the muffin tin. I do live in a very dry area so that probably caused some of it but the original recipe does note that it’s a thick batter – so just… don’t be surprised if you can roll it like cookie dough.
Two years ago: Chocolate Chip Cookie Cake
3 cups + 1 tablespoon all-purpose flour
1 tablespoon baking powder
½ tablespoon baking soda
½ teaspoon salt
10 tablespoon unsalted butter, cubed and softened
¾ cup sugar
2 large eggs
2 teaspoon vanilla
¼ teaspoon almond extract
1½ cup plain fat-free Greek yogurt
generous 1½ cup chopped strawberries
- Preheat oven to 375F. Line 2 muffin tins (18 muffins total) with paper liners or spray with non-stick spray.
- In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. One at a time, add the eggs making sure to beat well after each addition; beat in vanilla and almond extract.
- Add in a third of the dry ingredients; beat until just combined. Add in a third of the yogurt. Continue this until all dry ingredients and yogurt are used.
- In a small bowl, toss together strawberries and the remaining 1 tablespoon of flour. Add to the mixer and beat for just a few seconds to distribute strawberries.
- Divide the batter evenly among prepared muffin pans.
- Bake for 20 -22 minutes or until light golden brown. Remove to a wire rack to cool