Bakery
Strawberry Muffins
40 minServes 12Nutri-Score C€€
C
40 min
40 minStrawberry Muffins
what you need
Ingredients
strawberries (hulled and diced)Produce250 g
all-purpose flourGrains250 g
granulated sugarPantry150 g- baking powderPantry10 g
saltSpices3 g
eggs (at room temperature)Dairy2 pieces
milkDairy180 ml- neutral oilPantry80 ml
- vanilla extractPantry5 ml
per serving
Nutrition
151kcal
- Carbs
- 20 g
- Proteins
- 3 g
- Fat
- 7 g
what you’ll use
Tools
Muffin pan
Mixing bowl ×2
Whisk
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C.
- Line a muffin pan with paper cases.
- Step 2
Prepare the strawberries
- Hull the strawberries and dice them.
- Step 3
Mix the dry ingredients
- Whisk the flour, sugar, baking powder and salt together in a bowl.
- Step 4
Mix the wet ingredients
- Whisk the eggs, milk, oil and vanilla extract in another bowl until smooth.
- Step 5
Make the batter
- Pour the wet ingredients into the dry ingredients.
- Fold gently until just combined.
- Fold in the diced strawberries.
- Step 6
Fill the muffin pan
- Divide the batter between the muffin cases, filling each about three-quarters full.
- Step 7
Bake the muffins
- Bake until golden and a skewer inserted in the centre comes out clean.
- Step 8
Cool and serve
- Let the muffins cool in the pan for a few minutes.
- Transfer to a rack to cool completely.
most cooked first