I stole this recipe for Strawberry Muffins from the allrecipes.com mobile app who stole it from Katie Mae. Frozen strawberries were leftover from another recipe and I didn’t want them to go to waste. So I found this recipe for sweet strawberry muffins. These muffins are made with the traditional muffin method with strawberries added in. Fresh or frozen strawberries can be used. Sugar is sprinkled on top of the muffins before baking to make a sweet crunchy top. You can count these muffins as dessert or a sweet breakfast treat. Cupcake pans can be lined or sprayed when baking these muffins.
Mash 1 cup frozen strawberries.
In a small bowl, combine ¼ cup canola oil, ½ cup milk and 1 egg. Beat lightly.
In a large bowl, mix 1 ¾ cup flour, ½ tsp salt, 2 tsp baking powder and ½ cup sugar.
Make a well in the center of the flour mixture. Pour in milk mixture and strawberries.
Gently fold ingredients together.
Fill sprayed or lined muffin cups.
Dust each muffin generously with sugar.
Bake at 375 F for 25 minutes or until tops bounce back from the touch.
Cool 10 minutes and remove from pan.
Cut into the muffins to see the strawberries.
Strawberry Muffins
These muffins are made with the traditional muffin method with strawberries added in. Fresh or frozen strawberries can be used. Sugar is sprinkled on top of the muffins before baking to make a sweet crunchy top.
Ingredients
- ¼ cup canola oil
- ½ cup milk
- 1 egg
- ½ tsp salt
- 2 tsp baking powder
- ½ cup white sugar
- 1 ¾ cup AP flour
- 1 cup chopped strawberries if frozen, thaw slightly then chop
Instructions
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Preheat oven to 375 F, oil 8 cup muffin tins or use paper liners.
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In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and coat with flour. Pour in milk mixture and stir together.
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Fill muffin cups. Bake at 375 F for 25 minutes or until tops bounce back from the touch. Cool 10 minutes and remove from pan.
Recipe Notes
Make a well in the dry ingredients, and then put the thawed strawberries (that I mashed first) and the wet ingredients in the middle of the well. Then I folded all the ingredients together using normal muffin method to mix. This made 10 muffins for me; I portioned the muffins using an ice cream scoop. I dusted the tops of the muffins with granulated sugar prior to baking; you could also use raw sugar or Turbinado sugar for more crunch.