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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 muffins
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.