Strawberry Lemonade Yogurt Muffins

• FOR THE MUFFINS:
• 2-1/2 cups Self-Rising Flour
• 1 cup Sugar
• 8 ounces, weight Vanilla Greek Yogurt
• 1/2 cups Butter, Melted
• 1 Tablespoon Lemon Zest
• 1/4 cups Fresh Lemon Juice (for 1/4 Cup You'll Need About 1.5 Lemons)
• 2 whole Large Eggs
• 1-1/2 cup Diced Fresh Strawberries
• FOR THE TOPPING:
• 1 cup Brown Sugar
• 1 cup All-purpose Flour
• 1/2 teaspoons Salt
• 1/4 cups Cold Butter, Diced

1. 1. For the muffins: Preheat oven to 400 F. Lightly grease 2 muffin tins (recipe makes roughly 15 muffins so you won't need to grease all of the tins). Combine flour and 1 cup sugar in a medium-sized bowl and set aside.
2. 2. Stir together yogurt, butter, lemon zest, lemon juice and eggs in the large bowl of a mixer and mix on low to combine. Slowly add flour mixture into the mixer on slow speed. Once the flour mixture has been incorporated, gently fold strawberries into the batter by hand.
3. 3. For the topping: In another bowl, mix together the sugar, flour, and salt. With a fork or pastry cutter, cut in the butter till mixture becomes as fine as crumbs.
4. 3. Spoon batter into the lightly greased muffin pans, filling them three-fourths full. Sprinkle crumb topping over batter.
5. 4. Bake for 16-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins. Remove the pans from the oven and allow them to sit in the pan for 1 minute. Remove muffins from pan after 1 minute and let them cool on a wire rack.
6. 5. Serve with butter, strawberry jam or honey!
7. Recipe adapted from Southern Living Magazine.

muffins, flour, sugar, yogurt, butter, lemon zest, ubc, eggs, fresh strawberries, brown sugar, allpurpose, salt, ubc

Taken from tastykitchen.com/recipes/breads/strawberry-lemonade-yogurt-muffins/ (may not work)