About the Recipe
Recipe from Pretty. Simple. Sweet.
Ingredients
FROM THE MARKET:
1 1/4 c. strawberries
2 large eggs
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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.