This is what happens when you think about food so much, your wires get crossed. I just picked up some strawberries from my local fruit guys and started thinking about a strawberry salad with poppy seed dressing. In the back of my mind, I had been thinking about mini-muffin tin, that hasn’t been used in months. I had been trying not to use it, afraid I would bore you all with my mini obsession. Somehow Strawberry Poppy Muffins popped into my head and here you have it. They are super light, a teeny bit tangy, with a nice crunch, and dangerous; I think I could eat all 34 at once.
Strawberry Poppy Muffins
~makes 34 mini muffins
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Trader Joe’s 2% Greek Style Yogurt*
- 1 cup sugar
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup chopped strawberries (lay them on a paper towel after chopping)
- 1/4 cup poppy seeds
1. Preheat the oven to 350 degrees F (325 degrees F for convection). Spray a mini muffin pan with non-stick spray.
2. Sift together flour, baking powder, and salt in a medium sized bowl.
3. In a large bowl, whisk together yogurt, sugar, eggs, oil, zest, and vanilla.
4. Fold the dry ingredients into the wet ingredients, just until combined . Fold the strawberries and poppy seeds in gently.
5. Fill the muffin tin and bake for about 14 minutes, until toothpick comes out clean. Let them cool in the tin for 5 minutes before removing to a cooling rack.

I’m trying these full size (mini muffins paradoxically invite me to eat more than was intended) with Fage, so I’ll let you know how the yogurt issue works out. I wonder if you could use the watery yogurts after straining through cheesecloth for an hour or two??
Dr. Food, I totally know what you mean, as I’ve been popping these all day! Straining a watery yogurt would probably work….can’t wait to here how yours comes out!
Looks so yummy!
I’ll take these crossed wire creations any day. The strawberry poppy muffins look yummy!
yep, that’s the trouble with mini muffins–i tend to eat ’em like potato chips without really realizing that i’m consuming the equivalent of 5 full-sized muffins. 🙂
Thanks Asianmommy and JS, they were addicting!
Grace, that is absolutely the problem, but I can’t stop making them because they are so darn cute!
As usual with all food that makes its way from those causing FoodMayhem to in front of me, they tasted delicious.
They were so naturally sweet and soft. Being bite size makes it extremely difficult to stop at one!
Thanks Ghosty, glad to have guinea pigs like you!