Description
A simple strawberry muffin recipe featuring fresh and freeze dried strawberries, plus crunchy Demerara sugar on top. A refreshing twist on traditional blueberry!
Ingredients
192 grams all-purpose flour (1 1/2 cups)
150 grams granulated sugar (2/3 cup)
3 tablespoons freeze-dried strawberry pieces
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg, at room temperature
60 milliliters vegetable oil (1/3 cup)
125 milliliters whole milk (1/2 cup)
1 teaspoon vanilla extract
130 grams diced fresh or frozen strawberries (1 cup), plus more for decorating
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F / 205° C. Line a 12-cup muffin tin with silicone or paper liners.
In a mixing bowl, whisk flour, sugar, freeze-dried strawberries, baking powder, and kosher salt.
In a separate bowl, whisk together egg, vegetable oil, whole milk, and vanilla extract.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. (Batter will be lumpy.)
Fold in the diced strawberries.
Spoon batter into prepared tin, dividing it equally between the cups.
Press a few additional strawberries into the top of each muffin, to decorate.
Sprinkle with Demerara sugar.
Bake in preheated oven for 21 – 25 minutes or until golden brown and nicely risen, and muffins spring back lightly when touched.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Store leftover muffins in an airtight container at room temperature for up to three days. Leftover muffins can also be frozen.
Notes
If using frozen berries, do not thaw.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven