Melt In Your Mouth Strawberry Muffins

I found this recipe on the underside of a Stoneyfield Farm yogurt label.
Sounds good, really good, I thought. Fast forward to strawberry season and I thought I had the perfect lazy Sunday breakfast, paired with an espresso. Let's just say the espresso lived up to its name.

I did make one change in the original recipe; I was out of yogurt, so I substituted plain Kefir and added a bit more flour and a dash of cinnamon. OK, so I made three changes. The muffins did not melt in my mouth and they really did spread creating a bit of a mess. Disappointing. So in all fairness, I am going to remake according to the original recipe, plus cinnamon. I'll let you know or you can bake them and let me know.

Melt In Your Mouth Strawberry Muffins
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking soda
2 eggs
1 cup Stoneyfield Farm yogurt
1/4 cup butter, melted
1 tsp vanilla
1 cup chopped strawberries fresh or frozen

Preheat oven to 375F. Yields 12.
In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flour mixture. Then, pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tins. Bake for 20-25 minutes or until tops are golden brown.