If you haven’t noticed a trend on my blog yet, I’m kind of a muffin fiend. There’s something so addicting about making these self-serve breakfast (or dessert) morsels. I love how easy they are to share with a room full of people, and I love even more how cute the mini muffin version look.. there’s something so poppable about them! (side note: if you make this recipe with a mini muffin tin, cut the cooking time in half). When I first stumbled across this recipe I KNEW I had to try them out, and I’m so glad I did.
They are incredibly moist and brimming to the top with fresh berries. The beauty about this recipe is that you can ultimately mix in whichever fruit combination you prefer. For me, that looks like strawberries, wild blueberries, and raspberries. These would also be incredibly delicious with blackberries or even cherries! I love the unsuspecting tangy flavor profile that the raspberries give while the strawberries help to balance out the sweetness.
They are moderately healthy as the moisture in the muffins come from greek yogurt, resulting in less oil used overall in the recipe. As I commonly do whenever I bake, I sent these with L to his work for his coworkers to munch on. These things are so addicting I had to get them out of the house!
Let me know in the comments if you decide to try these out!