Fresh Strawberry Muffins

1. Preheat oven to 375ºF with a rack in the middle position. Line a 12-cup muffin pan with muffin cups or grease the pan.

2. In a medium bowl, combine the egg, yogurt, oil, butter, and vanilla. Set aside.

3. In a large bowl, rub the zest into the sugar with your fingers to release the essential oils in the zest. Add the flour, baking powder, baking soda, and salt. Stir together until combined. Gently toss in the strawberries to coat them with flour.

4. Add the wet ingredients to the flour mixture and stir gently with a rubber spatula. Don’t overmix! The batter may be slightly lumpy.

5. Fill each muffin cup about 3/4 full with batter. Sprinkle the tops with granulated or sanding sugar. Bake muffins about 18-23 minutes, until the tops are light golden and spring back when lightly pressed. Let cool in pan on a wire rack for 10 minutes, then remove muffins to cool completely on a wire rack. Store loosely covered (to avoid soggy tops) at room temperature for up to 3 days.