Perfect Strawberry Muffins
These light and airy strawberry muffins are simple to make. We add a touch of spice with cinnamon and black pepper, which lifts all the flavors.
These light and airy strawberry muffins are simple to make. We add a touch of spice with cinnamon and black pepper, which lifts all the flavors.
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups (195 grams) all-purpose flour, we use gold medal
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon finely ground black pepper
- 1/3 cup (80 ml) vegetable oil
- 1/3 cup (80 ml – 120 ml) milk reduced fat or whole milk are best
- 6 ounces strawberries hulled and diced (about 1 cup diced)
- 1 tablespoon granulated sugar
- Carbohydrate 1.96333932458427 g
- Cholesterol 18.6366319429449 mg
- Fat 0.755441280784919 g
- Fiber 0.341020229346965 g
- Protein 1.09295300214967 g
- Saturated Fat 0.309658306007665 g
- Serving Size 1 1 Serving (34g)
- Sodium 71.4368559192302 mg
- Sugar 1.6223190952373 g
- Trans Fat 0.109564120643491 g
- Calories 20 calories
Step-by-step
- Heat the oven to 400 degrees F. Line 12 standard-size muffin cups with paper liners.
- Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
- Using a measuring jug that holds at least 1 cup, measure out the vegetable oil. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details).
- Stir in the strawberries.
- In a small bowl, stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside.
- Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners).
- Lightly sprinkle vanilla sugar topping over muffins.
- Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
As a housewife, I love to bake for my family and friends. One of my favorite recipes is for Perfect Strawberry Muffins. These muffins are light and airy, with a touch of spice from cinnamon and black pepper. They're also incredibly easy to make, so they're perfect for a quick and delicious breakfast or snack.
To make Perfect Strawberry Muffins, you'll need the following ingredients:
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups (195 grams) all-purpose flour, we use gold medal
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon finely ground black pepper
- 1/3 cup (80 ml) vegetable oil
- 1/3 cup (80 ml – 120 ml) milk reduced fat or whole milk are best
- 6 ounces strawberries hulled and diced (about 1 cup diced)
- 1 tablespoon granulated sugar
1. Heat the oven to 400 degrees F. Line 12 standard-size muffin cups with paper liners. 2. Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed. 3. Using a measuring jug that holds at least 1 cup, measure out the vegetable oil. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). 4. Stir in the strawberries. 5. In a small bowl, stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside. 6. Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). 7. Lightly sprinkle vanilla sugar topping over muffins. 8. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
