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Strawberry Muffins

Prep Time:

Cook Time:

30 Minutes

Serves:

Meal Type

Breakfasts

About the Recipe

Recipe from Pretty. Simple. Sweet.

Ingredients

FROM THE MARKET:

1 1/4 c. strawberries

2 large eggs

 

FROM YOUR KITCHEN:

Zest of one lemon or orange , optional

3/4 cup (150 g) granulated sugar

2 cups (270 g) all-purpose flour

2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (180 ml) plain yogurt or sour cream

1/3 cup (80 ml) canola oil, or 80g melted butter

1 teaspoon vanilla extract

Preparation

Makes 12 standard muffins.


STEP 1

Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line them with liner papers.


STEP 2

In a small bowl mix sugar with the lemon/orange zest.


STEP 3

In a large bowl sift together flour, baking powder, baking soda, and salt. Stir in the sugar mixture.


STEP 4

In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not over mix. Gently fold in the diced strawberries.


STEP 5

Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.


STEP 6

Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.

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