How to make Perfectly Delicious Strawberry Muffins?

How to make delicious strawberry muffins with loads of fresh strawberries and a delicately spiced batter.

If you’ve been following us for a while, you might have noticed that we adore muffins. Muffins are my go-to recipe when I want to bake but don’t want to clean the dishes. (Strawberry Muffins)

These strawberry muffins are ideal since they can be made in little time at all and served for breakfast.

Make Muffins Bursting with Fresh Strawberries: Instructions

We frequently make a variation of these muffins, perhaps replacing the strawberries with other fruits like blueberries. Simple ingredients for the batter are flour, baking powder, milk, egg, and vanilla extract.

As you can see from the strawberry muffin recipe below, we increased the amount of cinnamon and finely ground black pepper in the batter. Black pepper isn’t typically used in sweet baked items, but trust us, it’s delicious.

Although you can’t taste the pepper directly, it enhances the flavor of the entire muffin. Try it. Our favorite.

For these muffins, try to use sweet, delicious strawberries. Try different berries if you can’t locate them; blueberries, blackberries, raspberries, or cherries would all be wonderful.

We top the muffins with sugar just before baking. Although it is entirely optional, we enjoy the slight crunch it adds after baking.

Strawberry Muffins

Simple to create, these strawberry muffins are light and fluffy. We enjoy adding cinnamon and finely ground black pepper to the batter to give it a subtle taste.

Although the addition of a modest quantity of black pepper elevates all the tastes in the muffins, it is a touch strange. Although we strongly advise it, you are free to omit it.

YOU WILL NEED

MUFFINS

• 1 1/2 cups (195 grams) of all-purpose flour
• 3/4 cup (150 grams) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon finely ground black pepper
• 1/3 cup (80 ml) vegetable oil
• 1 large egg
• 1/3 to 1/2 cup (80 ml – 120 ml) milk, reduced fat, or whole milk are best
• 1 1/2 teaspoons vanilla extract
• 6 ounces strawberries, hulled and diced, about 1 cup diced

TOPPING

• 1 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract

DIRECTIONS FOR Strawberry Muffins

1. The oven should be heated to 400 degrees. Put paper liners in 12 muffin tins that are the normal size.
2. In a big basin, combine the flour, sugar, baking powder, salt, cinnamon, and black pepper.
3. Measure the vegetable oil in a measuring jug that has a minimum capacity of 1 cup. Add the egg, then pour the milk (which should be between 1/3 and 1/2 cup) into the measuring cup until it reaches the 1-cup mark.
4. Whisk in 1 1/2 teaspoons of vanilla essence after adding it. Pour into the flour-filled bowl and quickly incorporate with a fork. Avoid overmixing. The batter for the muffins will be fairly thick (see remark below). Add the strawberries and stir.

BUILD TOPPING

1. One tablespoon of sugar and one-fourth teaspoon of vanilla should be combined in a small bowl.

TO COMPLETE

1. The batter should be divided among the 12 muffin tins. (The tops of the paper liners will be in contact with the batter.) Sprinkle the muffins with a thin layer of vanilla sugar topping.
2. Muffins should be baked for 15 to 20 minutes, or until the tops are golden brown and no longer wet and a toothpick inserted into the center comes out with crumbs rather than wet batter. To cool completely, transfer to a wire rack.

TIPS

• Strawberries that have been frozen should be thawed before being diced.
• Storage: The day of baking is optimal for these. Put them in a plastic bag, store them in the fridge for two to three days, then warm them shortly before eating to extend their shelf life. Muffins can be frozen for up to three months by carefully wrapping them in aluminum foil or putting them in freezer bags.
• The batter should be thick and scoopable rather than runny, dry, or too thick like bread dough. Add flour, one tablespoon at a time, until the batter is the right consistency if it’s too runny. A spoonful of milk at a time can be added to the batter if it is excessively thick or dry.

NUTRITION

PER SERVING: Serving Size 1 muffin / Calories 180 / Protein 3 g / Carbohydrate 27 g / Dietary Fiber 1 g / Total Sugars 15 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 16 mg