Easy Strawberry Muffins
User Reviews
5
Easy Strawberry Muffins
Description
The recipe mixes plain flour with baking powder, salt, and orange zest for the dry ingredients. The wet ingredients include vegetable oil, milk, eggs, vanilla extract, and sugar. After combining the wet and dry mixtures until just combined, diced strawberries are gently folded in to avoid breaking them apart. The batter is divided into muffin cases lined with paper cups and topped with vanilla sugar before baking at 375°F until a skewer inserted comes out clean, resulting in golden, soft muffins.
The orange zest and vanilla provide a fresh, bright flavor that complements the sweet strawberries. The muffins have a moist crumb with berry pieces dispersed throughout. This batter should not be overmixed to prevent dense muffins.
These muffins can be served as a breakfast item, snack, or light dessert. They keep well in an airtight container for a few days. The notes suggest cutting strawberries into small cubes to avoid sogginess and tossing them in flour to keep them suspended in the batter. Substituting melted butter for oil adds richness. Filling cases about three-quarters full prevents overflow as muffins rise.
Ingredients
- 2 cup plain flour 275g
- 2 teaspoons baking powder
- 1 teaspoon orange zest
- ¼ teaspoon salt
- ⅓ cup vegetable oil 80ml
- ⅔ cups sugar 100 g
- ¾ cup milk
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup strawberry 160g, diced
- 1-2 tablespoons vanilla sugar raw
Instructions
- Preheat the oven to 375 degrees F / fan assisted 170 degrees C / 190 degrees C / gas 5.
- Place a paper muffin liner inside each cup of a muffin tray.
- In a large bowl, mix the flour, baking powder and salt.
- In a separate bowl whisk together the oil, milk, eggs, vanilla and sugar until well combined.
- Add the wet ingredients into the dry and mix until just combined, then gently fold in the strawberries so they don't break.
- Divide the muffin batter into the muffin cups, top with vanilla sugar then bake for 17- 22 minutes or until a skewer inserted into a muffin comes out clean.
- Allow the strawberry muffins to cool slightly in the baking tin before transferring them a rack to cool completely.
Notes
- Cut strawberries into small cubes to avoid large soggy fruit pockets.
- Toss strawberries with a small amount of flour to prevent them from sinking in the batter.
- Avoid over-mixing batter after adding flour to keep muffins light and tender.
- Use melted butter instead of oil for a richer muffin flavor if preferred.
- Fill muffin cases about three-quarters full to allow space for rising.
- Store baked muffins in an airtight container for 2-3 days to maintain freshness.
- Adding 1-2 tablespoons of orange juice can enhance the citrus flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 66mg | 3% |
| Potassium | 138mg | 3% |
| Sugar | 12g | 24% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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