Strawberry Lemonade Muffins

Ingredients

• 1 1/4 cup unbleached all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup Greek yogurt
• 2 tablespoons coconut oil, melted
• 2 tablespoons unsalted butter, melted
• 1/2 cup milk
• 1 tablespoon lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 egg
• 1 cup strawberries, chopped
• Turbinado sugar for sprinkling on top of muffins

Instructions

1. Preheat oven to 400°F. Prepare your muffin tin: Line the cups with muffin cups, then spray with cooking spray, or simply spray the tin with cooking spray. Set aside.
2. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of the mixture.
3. In a smaller bowl, stir together the Greek yogurt, melted coconut oil and unsalted butter, milk, lemon zest, lemon juice and the egg. Whisk until smooth.
4. Pour the wet ingredients into the dry mixture, stirring until just combined.
5. Gently fold the strawberries into the batter.
6. Dollop the batter into the prepared muffin tin cups, filling until three-fourths of the way full. Sprinkle the tops with turbinado sugar.
7. Bake at 400° for 25-35 minutes or until golden brown and an inserted toothpick in the center comes out clean.
8. Cool in pans on a wire rack for a few minutes, then remove from muffin tin and set on top of the wire rack, and cool 10 minutes.
9. Enjoy warm or store in a cool place for a few days.