Strawberry Shortcake Muffins

These soft, bakery-style muffins are inspired by classic strawberry shortcake. Made with strawberry yogurt and filled and topped with a light strawberry-vanilla cream, this is a true muffin with a special twist.

Yields 12 muffins

•  2 eggs
• 1 cup sugar
• ½ cup oil
• 1 tsp vanilla extract
• 1 cup Greek strawberry yogurt
  (or nondairy alternative)
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chopped dried strawberries
• confectioners’ sugar and strawberries, for garnish

Strawberry-Vanilla Cream

• 1 cup whipping cream
• 1/2 cup strawberry jam
• 1/2 cup instant vanilla pudding mix
• 1/4 cup confectioners’ sugar
• 1/4 cup cream cheese (or nondairy alternative)

Preheat oven to 375°F (190°C) and line a muffin pan.

Mix eggs, sugar, oil, vanilla, and yogurt until combined.

Sift together the flour, baking powder, and baking soda; add to wet ingredients and mix just until combined. Fold in the dried strawberries. Divide the batter among the muffin cups.