Strawberry Muffies

Muffies are like muffin tops but baked on a sheet pan. Sometimes a whole muffin is more than you want. Enter the muffie, a cross between a muffin and a cookie, for a smaller but satisfying treat.

Adapted from pieladybakes.com | Yields 12 muffies

1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg 
2 teaspoons vanilla vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt 
1/3 cup milk
2 tablespoons plain yogurt
1 heaping cup chopped fresh strawberries
Optional: turbinado sugar for sprinkling

1. Line a baking sheet with parchment paper or silicone baking mat.
2. Cream the butter and sugar together until creamy. Mix in the egg and vanilla.
3. In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
4. Add the dry ingredients to the wet ingredients and mix briefly. Stir the milk and yogurt together in the measuring cup and add to the batter. Mix until combined but don’t overmix. Fold in the strawberries. Chill the batter for 15 minutes in the refrigerator. 
5. Preheat oven to 350°F. Use an ice cream or cookie scoop to scoop the batter onto the sheets. There should be enough batter for about 12 muffies. Make sure they are at least 2 inches apart. Sprinkle with turbinado sugar if desired.
6. Bake 15 minutes or until golden and fulled cooked in the middle. Let cool.

Note: if you don’t have a muffie or muffin top pan, bake in a normal muffin pan. Heat oven to 375°F, line muffin cups with paper cups, fill to about 3/4 full, and bake for 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.