Daniel decided he would like to try some strawberry muffins. I’d never made any, but figured someone, somewhere had a recipe. I found this one on Allrecipes.com, but after reading the comments, made several changes to the recipe, which I’ve incorporated into the recipe below.
These were really good, not too sweet, and the strawberries weren’t too mushy, which was my major reservation about strawberry muffins.
- 1 cup chopped strawberries
- 2 tablespoons sugar
- 1/4 cup canola oil
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon vanilla
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1/4 teaspoon nutmeg
- 1/2 cup sugar
Sprinkled chopped strawberries with 2 tbsp. sugar and let sit for 1/2 hour or so.
Preheat oven to 375 degrees Fahrenheit. Grease 10 muffin cups.
Mix milk, oil, egg, and vanilla together in a small mixing bowl.
Put flour, baking powder, salt, and nutmeg in a large mixing bowl. Mix well. Spoon strawberries out of their bowl, draining off the juice. Reserve juice. Put berries into the bowl with dry ingredients and toss to coat with flour.
Add reserved juice to wet ingredients and stir to combine. Pour wet ingredients into flour mixture and mix just until combined. Batter is very thick. If you want, add a splash more milk to thin it. Fill muffin cups 3/4 full and bake 20-25 minutes. Let cool in pan 10 minutes and then remove to a rack to finish cooling.