This is a quick and easy strawberry muffin recipe which is perfect for the spring and summer. It’s also something different from the typical blueberry muffins which are so popular. Strawberries are often cheaper than blueberries, and they taste just as great. The top of the muffins become crisp, while the inside is moist. The strawberries add just the right amount of tartness and juiciness. There are no fancy steps involved. Simply mix your wet and dry ingredients separately, whisk them together, and bake until golden perfection. You don’t need expensive ingredients either. Just a handful of fresh strawberries, flour, sugar, eggs, and yogurt. You will love these strawberry muffins!
Making these muffins involves typical baking methods. First the wet ingredients are whisked until smooth. Then, the dry ingredients are mixed. The wet and dry ingredients are mixed together to form a smooth batter.
– For these Strawberry Muffins, frozen strawberries aren’t suitable. They will make the muffins soggy. Rather use fresh strawberries!
– Yogurt improves the texture of baked goods, making them moist and crumbly. If you don’t have yogurt, you can also use buttermilk. You can also make your own buttermilk by adding 1 ½ tsp lemon juice to ½ cup milk. Allow to curdle for 10 minutes, then use.
– If you want some crunch on your muffins, add a crumb topping. To make your own, blitz the following ingredients in a food processor until it resembles crumbs: 1 cup flour, 5 tablespoons sugar, 1 tsp baking powder, pinch of salt, and 6 tablespoons butter. Sprinkle over the muffins before baking.
– If you don’t want to use eggs, you can substitute it with ground flaxseed, applesauce, or even bananas.
– Make them vegan by using coconut yogurt, and an egg substitute. Make them healthier by using gluten-free flour (or almond flour), and another natural sweetener,
These Strawberry Muffins will freeze well. Simply wrap the individual muffins tightly with clingwrap and store in the freezer for up to 3 months. Thaw at room temperature or thaw at 50% power in the microwave. You can also store them at room temperature for up to 2 days, or in the fridge for up to a week.
Add the eggs to a large mixing bowl and whisk with the sugar.
Add the vanilla sugar and whisk. Add the vegetable oil, yogurt and whisk again.
In a separate bowl add the flour and baking powder and mix them together. Put the strainer over the bowl with the egg mixture and sift the flour into the egg mixture.
Mix together the ingredients until the batter is smooth.
Add place greased muffin cups into a mold and place a strawberry into each mold.
Pour the batter over the strawberries into the muffin cups.
Bake at 360°F/180°C until golden and cooked through.
Decorate with the powdered sugar on top.
These muffins are great to pack in for school or work lunches. Pack in a frozen muffin in the morning, and by lunch time, it will be right for eating.