Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 2 tsp (8 g) baking powder
  • 1/2 tsp (3 g) baking soda
  • 1/2 tsp (3 g) fine salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, melted and cooled slightly
  • 1 cup (240 g) plain whole-milk yogurt, at room temperature
  • 1/4 cup (60 ml) whole milk
  • 2 large eggs, at room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 1/2 cups (225 g) fresh strawberries, hulled and diced small
  • 1 tbsp (8 g) all-purpose flour, for tossing the berries
  • 1/2 cup (75 g) strawberries, thinly sliced, for topping the muffins
  • 1 tbsp (13 g) coarse sugar, optional, for sprinkling on top
  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup (30 g) powdered sugar
  • 2 tbsp (30 ml) heavy cream
  • 1/2 tsp (2.5 ml) vanilla extract

Instructions:

  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Place the diced strawberries in a small bowl, sprinkle with 1 tbsp flour, and toss until every piece is lightly dusted. Set aside.
  3. In a large bowl, whisk the 2 cups flour, baking powder, baking soda, and salt until evenly combined.
  4. In a second bowl, whisk the sugar and melted butter for about 30 seconds. Add the yogurt, milk, eggs, and 1 tsp vanilla, then whisk until smooth and slightly glossy.
  5. Pour the wet mixture into the dry ingredients. Fold with a spatula, scraping the bottom of the bowl, until about 10 to 15 small streaks of flour remain.
  6. Add the floured strawberries and fold in just until distributed. Stop as soon as no dry flour shows.
  7. Divide the batter among the 12 liners, filling each about three-quarters full.
  8. Press a few thin strawberry slices onto each top and sprinkle with coarse sugar if using.
  9. Bake for 20 to 24 minutes, rotating the tin halfway through, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Rest the muffins in the tin for 5 minutes, then move them to a wire rack and cool completely, about 15 minutes.
  11. While the muffins cool, beat the softened cream cheese and powdered sugar until fluffy. Add the heavy cream and 1/2 tsp vanilla and beat until smooth.
  12. Spread or pipe the cream cheese mixture onto the cooled muffins and finish with a few diced strawberries.