Goat Cheese Muffins with Strawberry-Balsamic Swirl
These tender muffins combine a tangy swirl of strawberry-balsamic sauce with crumbles of goat cheese. Topped with sparkling sugar and made with yogurt for a soft texture, they’re sweet-savory and freezer-friendly.
9
muffins
Ingredients
- 1½ cup fresh or frozen strawberries
- ¼ cup balsamic vinegar
- 4 tablespoons (56 g) butter
- 1½ cup (180 g) unbleached all-purpose flour
- ½ cup (100 g) sugar
- 1½ teaspoon baking powder
- ¼ teaspoon soda
- ½ cup (143 g) unflavored non-fat Greek yogurt - (room temperature)
- 1 (50 g) large egg - (room temperature)
- 1-2 ounces (57 g) goat cheese crumbles
- sanding or sparkling sugar for sprinkling on top
Instructions
- Preheat oven: Set your oven to 375°F (190°C). Grease or spray a standard muffin pan.
- Make the Strawberry-Balsamic Reduction: Chop 1½ cup fresh or frozen strawberries and microwave with ¼ cup balsamic vinegar (uncovered) for 5–6 minutes. Let cool completely.
- Melt the Butter: Melt 4 tablespoons butter in the microwave for one minute on HIGH. Set aside to cool.
- Mix the Dry Ingredients: Whisk 1½ cup unbleached all-purpose flour, ½ cup sugar, 1½ teaspoon baking powder, and ¼ teaspoon soda in a medium mixing bowl.
- Mix the Wet Ingredients: Combine ½ cup unflavored non-fat Greek yogurt, 1 large egg, and the previously melted butter. Add to dry ingredients and stir just until moistened.
- Fold in the Add-Ins: Lightly fold (to avoid tough muffins) ½ cup strawberry-balsamic sauce (cooled) and 1-2 ounces goat cheese crumbles.
- Portion and Sprinkle: Portion evenly into a muffin pan that has been greased and floured. (I use an aerosol flour/butter mixture.) Muffin pans vary, but I usually end up with 8 or 9 muffins. Use sanding or sparkling sugar for sprinkling on top.
- Bake and Cool: Bake for 20-22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Strawberry-Balsamic Sauce: You'll only need ½ cup for the muffins—save the rest for strawberry dressing or spoon it over ice cream.
- Storage Tip: Store cooled muffins in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days. Reheat briefly before serving.
- Freezer: Freeze fully baked muffins in a single layer until firm, then store in a sealed container for up to 1 month.
- Make-ahead: It’s best baked right away. For make-ahead prep, cook the strawberry reduction and measure out your ingredients in advance.
Nutritional Information
Serving: 1 | Calories: 187kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 127mg | Potassium: 47mg | Fiber: 1g | Sugar: 21g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg