1teaspoongrated lemon zest(orange zest would also work)
7ouncesgranulated sugar(1 cup)
4tablespoonsunsalted butter,melted and slightly cooled
1 1/4cupsplain yogurt(I used 2% greek yogurt)
2teaspoonspure vanilla extract
1 1/2cupschopped California Strawberries(see notes)
Place an oven rack on the center shelf and preheat to 350 degrees F. Spray a jumbo muffin pan with baking spray.
Place the flour and zest in a large bowl. Using clean fingers, press the zest into the flour until fragrant, breaking up any clumps along the way. Whisk in the baking powder and salt.
In a medium-sized bowl, vigorously whisk the egg until it has slightly lightened in color, about 15 seconds, then add the sugar and continue vigorously whisking until the mixture is pale and thick, about 30 seconds. Slowly add the butter while whisking, then whisk in the yogurt and vanilla until the batter is smooth.
Fold the wet ingredients into the dry until just barely combined. There shouldn’t be any pockets of flour, but a few small streaks are ok. Gently fold in the strawberries.
Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan after 15 minutes. The muffins are ready when the tops are a light golden brown and a toothpick comes out clean. Cool for at least 5 minutes, then transfer to a wire rack to finish cooling.
Leftover muffins will keep in an airtight container at room temperature for 2-3 days, up to 1 week in the refrigerator, or up to 3 months in the freezer. As with most baked goods, they taste best within the first few days.
Don’t chop the strawberries too finely or you’ll release too much juice into the batter. Aim for blueberry-sized pieces.