Perfect Strawberry Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
Our family loves these light and airy strawberry muffins. The recipe is easy and quick to make. We love the spice from cinnamon and black pepper. The pepper is unusual, but the black pepper and strawberries are lovely. If you are not convinced, feel free to leave it out. The muffins will still be delicious!
You Will Need
Muffins
1 ½ cups (195g) all-purpose flour
3/4 cup (150g) 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 (80ml) vegetable oil
1 large egg
1/3 to 1/2 cup (80ml – 120ml) milk, reduced fat or whole milk are best
1 ½ teaspoons vanilla extract
8 ounces (226g) fresh strawberries, hulled and diced, 1 ¼ cup diced
Topping
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Directions
Preheat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners.
Whisk the flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl.
Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick.
Gently fold in the strawberries.
Make the sugar topping by stirring one tablespoon of sugar with a 1/4 teaspoon of vanilla extract.
Divide the batter between muffin cups. Sprinkle a little vanilla sugar on top of each muffin.
Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Adam and Joanne's Tips
- Frozen strawberries: Thaw, drain excess liquid, then dice. The thawed frozen strawberries might break apart when mixed into the batter, but they taste great.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
- The nutrition facts provided below are estimates, assuming reduced-fat milk.