Strawberry Muffins
User Reviews
5
Strawberry Muffins
Description
This recipe blends melted butter and canola oil with sugar, eggs, vanilla, and buttermilk to form a rich batter. Dry ingredients including flour, baking powder, cornstarch, and salt are gently folded in along with chopped strawberries to preserve their shape and juice. Allowing the batter to rest briefly before baking aids in rise and texture.
Muffins are baked initially at a high temperature to promote rising and then finished at a lower temperature for even baking. Once cooled, a simple glaze made from powdered sugar and milk is drizzled over the tops, adding a mild sweetness and slight sheen. These muffins are tender with juicy strawberry pieces offering fresh flavor and a bit of texture.
The recipe includes an optional method for making homemade buttermilk substitutes and suggests resting time for batter to enhance rise without delaying preparation unduly. The muffins are best served fresh but will keep for a few days.
Ingredients
- 4 Tablespoons butter melted and cooled at least 5 minutes, unsalted
- ¼ cup canola oil may substitute vegetable or avocado oil
- 1 cup granulated sugar
- 1 large egg room temperature preferred, + 1 egg white
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred -- please see note for buttermilk substitute
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch cornflour UK
- ½ teaspoon salt
- 1 ½ cup hulled chopped strawberries
Glaze
- ¾ cup powdered sugar
- 3-4 teaspoons milk
Instructions
- Combine butter and canola oil in a large bowl and stir until well-combined.
- Add sugar and stir again.
- Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined, and then add buttermilk and stir again.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold the dry ingredients into the wet gently, taking care not to over-mix the batter. Once about half of the dry ingredients have been combined, add your chopped strawberries and continue to gently stir until ingredients are just combined.
- Cover bowl with a dry towel and allow batter to sit 15 minutes**
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Once oven has preheated, portion batter into prepared tin, filling each liner all the way to the top with batter (without overflowing).
- Bake on 425F (215C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool, and, if desired, top with glaze.
Glaze
- Combine powdered sugar and 3 teaspoons of milk in a small bowl and whisk until smooth. If batter is too stiff to drizzle, add additional milk, one teaspoon at a time, until desired consistency is achieved (if you make the glaze too thin, just add more sugar).
- Drizzle over cooled muffins and allow the glaze to set before enjoying.
Notes
- If buttermilk is unavailable, a substitute can be used by mixing milk with an acid as directed in the original guidance.
- Resting the batter for 15 minutes before baking is optional but helps achieve a higher rise and better texture.
- Filling muffin tins fully without overflowing ensures well-formed muffin tops.
- Baking starts at a higher temperature to create lift, then lowers for thorough baking without browning too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11muffins
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 381kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
