Strawberry Basil Muffins with Strawberry Yogurt

Name: Strawberry Basil Muffins with Strawberry Yogurt
Yield: 10
Ingredients: butter 150 g; eggs 3; sugar 100 g; strawberry yogurt 200 g; basil; baking powder 2 tsp; flour 150-180 g; cream cheese 200 g; strawberry 100 g; sugar 50-70 g

Fragrant and airy muffins whose flavor is enhanced by a delicate cream. I highly recommend making them! Strawberries can be replaced with other berries, although this will change the essence of the recipe. I recommend using strawberry yogurt (of any fat content). These ingredient proportions make 10-12 pieces.

Total cooking time: not set
Number of servings: 10
Recipe difficulty: 3 / 5

Vegetarian Nut free Halal Kosher

Ingredients

for 10 servings

butter 150 g
eggs 3
sugar 100 g
strawberry yogurt 200 g
basil
baking powder 2 tsp
flour 150-180 g
cream cheese 200 g
strawberry 100 g
sugar 50-70 g

Instructions

Preparing the batter

Step 1 of 13

Finely chop the basil (you will need 2 tbsp of chopped basil).

Step 2 of 13

Cream the butter and sugar.

Step 3 of 13

Add the eggs and mix.

Step 4 of 13

Add the yogurt.

Step 5 of 13

Mix.

Step 6 of 13

Add the basil.

Step 7 of 13

Mix.

Step 8 of 13

Stir in the flour and baking powder, then mix.

Step 9 of 13

Lightly grease the muffin tins with butter. Pour in the batter, filling them ⅔ full. Place in an oven preheated to 180 degrees. Bake for 25–30 minutes. Let cool.

Preparing the cream

Step 10 of 13

Puree the strawberries using a blender.

Step 11 of 13

Combine the sugar and cream cheese.

Step 12 of 13

Add the strawberry puree and mix.

Step 13 of 13

Spread the cream over the cooled muffins.