Bakery
Strawberry Muffins
40 minServes 12Nutri-Score D€€
D
40 min
40 minStrawberry Muffins
what you need
Ingredients
strawberries (washed, hulled and diced)Produce250 g
flour (all-purpose)Grains250 g
sugarPantry150 g
butter (melted)Dairy110 g
eggs (at room temperature)Dairy2 pieces
milkDairy120 ml
baking powderPantry10 g- vanilla extractPantry5 ml
saltSpices2 g
per serving
Nutrition
173kcal
- Carbs
- 20 g
- Proteins
- 3 g
- Fat
- 9 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 and line a muffin pan with paper cases.
- Step 2
Mix the dry ingredients
- Whisk together the flour, baking powder, salt and sugar in a bowl.
- Step 3
Mix the wet ingredients
- In another bowl, whisk the melted butter with the eggs, milk and vanilla extract until smooth.
- Step 4
Combine the batter
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the diced strawberries without overmixing.
- Step 5
Fill the muffin pan
- Divide the batter between the muffin cases, filling each about three-quarters full.
- Step 6
Bake the muffins
- Bake until golden and a skewer inserted in the centre comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a rack.