The Best Strawberry Yogurt Muffins {Plus BIG News!}

The absolute best recipe for strawberry muffins ever! They are soft, moist, and bursting with strawberries. These truly are the best!

First of all, I made you muffins. It's pretty much the best muffin recipe ever. They're moist, fluffy, pillowy, and basically out of this world. If that's not good enough news already, I have some even better news.

I have a bun in the oven! No, not the bread kind of bun. Well, actually I happen to have one of those in the oven too at this moment coincidentally (a loaf of sourdough to be exact). But I'm talking about the kind of bun that is actually a BABY.  

Yep. That's right. This October, a new attraction is coming to Berlin, and Samuel and I couldn't be more excited. The baby is healthy and happy (judging by his/her dancing during the ultrasound) and so am I.  I am now 14 weeks along, which means I've finally left the nausea of the first trimester in the dust and I'm actually feeling pretty darn good and ready to post lots of recipes for you. Hopefully this blog won't get too strange in the next six months, considering that my current idea of a good post is a plate of watermelon and guacamole with a side of pickles and a milkshake. Hopefully I can get these cravings under control. Har har har.

 Samuel has been very helpful, from running to to the store to pick up emergency ice cream and mayo for me (which is saying a lot as he is absolutely against the existence of mayonnaise), to doing dishes and tidying up, to making his own bread. In fact the loaf of bread I currently have in the oven is actually his creation, which I just threw in the oven since he had to go to school.  [Later: here is a picture of the finished product.]

He's becoming quite the artisan bread baker, which will definitely come in handy when we start our cafe bakery as soon as we move back to the US. Judging by how amazing this bread is smelling, it's going to be a success. We are really determined to do it and our plans are getting more and more solid, so get ready for something awesome coming your way, you Americans.

Now I will say a few more words about these muffins. First off, we made an amazing discovery the other day. We were going to make bagels, so we decided to try to get some bread flour. Since we live in Germany, we decided we should probably first research what bread flour is called in this country. We ended up finding a list of all the German flours and what they are compared to American flours. The German flours are all called by numbers. Type 405 is pastry flour, type 550 is all-purpose, and 1050 is the bread flour. 

Wait, 405... is.... pastry... flour??? I threw open the cupboard and horror music started playing as my vision zoomed up to the ten bags of 405 in the cupboard. 

This explains why our bread has not been turning out right ever since we moved to Germany. It also explains why these muffins were a little bit flat. It pretty much explains all of our woes and troubles since we moved to Berlin. 

Well, it was a relief to get that figured out. 

Anyway, these muffins are awesome. They are pretty much the same recipe as this blueberry muffin recipe, which my sister and I perfected over weeks during The Great Muffin Experiment of 2015. They're one of my most popular posts here, so you know I'm not lying when I say they're the best. Samuel kept asking me what the secret ingredient was as he devoured half of them in one sitting.  The only secret ingredient I can think of is the blood, sweat, and tears that were shed during those weeks last year when we created the recipe. Enjoy.

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