Berry Good Muffin Bites

Berry Good Muffin Bites

Make It

1. Preheat oven to 400 degrees F. Coat a 24-cup mini muffin pan with nonstick cooking spray. In a medium bowl, whisk together 3/4 cup milk, 2 eggs, 1/3 cup honey, 1/4 cup unsalted butter, melted, and 1 tsp. vanilla extract. Gently fold in 3/4 cup whole-wheat flour, 3/4 cup all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and a pinch of salt. Then gently fold in 1 cup finely diced strawberries, fresh or frozen, and 1 tsp. lemon zest. For more intense flavor, fold in 1/4 cup coarsely crushed freeze-dried strawberries. Divide batter among mini muffin cups, filling to the edge. Bake for 10 to 12 minutes, or until a toothpick inserted into a muffin comes out clean. Cool in pan for 8 minutes, then transfer muffins to a wire rack to cool completely. Just before serving, make icing: Whisk together 1/3 cup plain full-fat Greek yogurt, 1/4 cup confectioners' sugar, and 1 Tbs. fresh lemon juice. Drizzle icing over muffins and top with crushed freeze-dried strawberries, if desired.

Make Ahead Tip

  • Store cooled muffins (without icing) in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To thaw from frozen, let sit at room temperature, or warm in the microwave for 10 to 15 seconds.

Nutrition Facts

Amount Per Serving: cal. (kcal): 235, Fat, total (g): 8, carb. (g): 36, fiber (g): 2, sugar (g): 18, pro. (g): 6, sodium (mg): 192, calcium (mg): 90, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.