During our most recent school holidays the kids really got into the baking groove. They were making muffins almost everyday. The first time we made them, we wanted to make my Raspberry White Chocolate Muffins, turns out we didn’t have frozen raspberries or white chocolate. We did however have frozen strawberries and dark chocolate. Neither of them wanted to do that combination, even though I think strawberry and dark chocolate muffins would be ahhhmazing, and both of them have very different tastes, one loves everything berry (like her dad) and the other likes everything chocolate (like me, of course). So instead of mixing the two flavours we split the batter to create two different muffins. One of which was these Strawberry Muffins.
The chocolate ones were great but the strawberry was a real hit, so I knew I had to recreate them for the blog. The little chunks of strawberry not only provide a burst of flavour but also make the muffins moist. The recipe is so simple, and you probably have all the ingredients already in your pantry. You can use fresh strawberries in these, but I opted for frozen. I prefer to save my fresh strawberries for eating.
I do seem to be on a strawberry and muffin kick lately, my last 2 posts involved each of those. This strwberry pavlova, and these Choc Chunk Banana Muffins. I guess strawberries and muffins are the way to go, what do you think?
I opted for minis this time, making 24, but you can easily make 12 standard muffins. Minis are great because you can pop an entire muffin in your mouth, yum!!!
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 2/3 cup sugar
- 1/2 tsp vanilla essence
- 1/2 cup oil
- 1 egg
- 3/4 cup milk
- 1 cup frozen strawberries you may have to roughly chop them if the pieces are too big
- Preheat your oven to 180c. Lightly spray your muffin pan or use muffin liners.
- Add all your dry ingredients into a bowl and mix lightly with a whisk.
- Add in the oil, vanilla essence, egg and milk.
- Whisk until just combined.
- Add in your strawberries and gently fold through.
- Fill each muffin hole about 3/4 way up the top.
- Place in the oven for 13-15 mins or until lightly golden and a skewer comes out clean.
- Let cool in the muffin pan.
- Once cooled gently remove, you may need the help of a knife to run around the sides.