Summer Strawberry Muffins are bursting, fresh summer strawberries nestled inside light and fluffy sponge. Um, yes please! These sweet strawberry muffins are a delicious breakfast food. I’ve even served them to my kids for dessert. They can easily be made dairy-free, too! Serve them with a side of yogurt or just a cup of coffee and enjoy! Recently I revamped the website and brought in an awesome new formatting for recipes. The downside is hours and hours of re-entering my work. So, I'm a little slow but this summer recipe is now up in the new format for you to enjoy! TIP: I have made these with lots of different ‘milks.’ The higher the fat content of the milk you use, the more tender your muffins will be.
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Jump to RecipeServes: 18 Prep Time: 5 Minutes Cook Time: 25 Minutes
Ingredients:
- 3-¼ Cups Flour
- 1-¼ Cups Sugar
- 2 Tablespoons Baking Powder
- 1-¾ teaspoons Kosher Salt
- 2 Eggs
- 1 Yolk
- 1-¼ Cups Non-dairy Milk
- 2 teaspoons Vanilla Extract
- ¾ Cups Olive Oil
- 1-½ Cups Strawberries, diced
- Brown Sugar for sprinkling (optional)
Instructions:
- Preheat oven to 400. Grease a muffin pan with baking spray, or oil and dust with flour.
- Mix Flour, Sugar, Baking Powder and Kosher Salt in a large bowl. Set aside.
- Mix Eggs, Yolk, Milk, Vanilla, and Olive Oil in a separate bowl until fully combined.
- Pour the wet ingredients into the dry ingredients. Whisk until combined. Do NOT try to beat out the lumps. Just fully combine the ingredients.
- Fold in the strawberries.
- Using an old-style ice cream scoop, take one level scoop of batter per muffin cup.
- Sprinkle the tops with a little Brown Sugar if using. The brown sugar creates a little crisp crust on the muffin top. Without it the muffins have a soft top. Either way is very good!
- Bake at 400 for 20-25 minutes. A toothpick inserted in the center of the center muffins should come out clean. And the tops should be golden and starting to crack.
- This is the way I like to start my day! The strawberries are a tart burst of fruit inside soft and sweet fluffy cake.
Summer Strawberry Muffins
Ingredients
- 3-¼ Cups Flour
- 1-¼ Cups Sugar
- 2 Tablespoons Baking Powder
- 1-¾ teaspoons Kosher Salt
- 2 Eggs
- 1 Yolk
- 1-¼ Cups Milk or Milk Substitute
- 2 teaspoons Vanilla Extract
- ¾ Cups Olive Oil
- 1-½ Cups Strawberries diced
- Brown Sugar for sprinkling optional
Instructions
- Preheat oven to 400. Grease a muffin pan with baking spray, or oil and dust with flour.
- Mix Flour, Sugar, Baking Powder and Kosher Salt in a large bowl. Set aside.
- Mix Eggs, Yolk, Milk, Vanilla, and Olive Oil in a separate bowl until fully combined.
- Pour the wet ingredients into the dry ingredients. Whisk until combined. Do NOT try to beat out the lumps. Just fully combine the ingredients.
- Fold in the strawberries.
- Using an old-style ice cream scoop, take one level scoop of batter per muffin cup.
- Sprinkle the tops with a little Brown Sugar if using. The brown sugar creates a little crisp crust on the muffin top. Without it the muffins have a soft top. Either way is very good!
- Bake at 400 for 20-25 minutes. A toothpick inserted in the center of the center muffins should come out clean. And the tops should be golden and starting to crack.
those look so good!