Step 1

Preheat oven to 375˚ F (190˚C).

Step 2

Make the strawberry balsamic sauce (see recipe notes) and let it cool.

Step 3

Melt 4 tablespoons butter in the microwave for one minute on HIGH. Allow butter to cool.

Step 4

Whisk 1½ cup unbleached all-purpose flour, ½ cup sugar, 1½ teaspoon baking powder, and ¼ teaspoon soda in a medium mixing bowl.

Step 5

Combine ½ cup unflavored non-fat Greek yogurt, 1 large egg, and 4 tablespoons butter in a separate bowl. Add to dry ingredients and stir just until moistened. Do not overmix.

Step 6

Lightly fold in cooled ½ cup strawberry-balsamic sauce and 1-2 ounces goat cheese crumbles

Step 7

Portion evenly into a muffin pan that has been greased and floured. (I use an aerosol flour/butter mixture.) Muffin pans vary, but I usually end up with 8 or 9 muffins. Sprinkle liberally with Sanding or sparkling sugar for sprinkling on top.

Step 8

Bake for 20 minutes. Allow baked muffins to stand for 5 minutes before removing them from the pan. They will get soggy bottoms if you leave them in the pan too long.