Mini Strawberry Muffins

why make this recipe

Mini Strawberry Muffins bake fast and taste fresh. They use simple ingredients you likely already have. They work for snacks, school lunches, and quick breakfasts. The muffins are small so you can eat one or two without waste.

introduction

These muffins are soft and sweet with fresh strawberry bits. The batter mixes in one bowl and you bake in a mini muffin tin. If you like fruity treats, try the mango strawberry smoothie recipe as a drink to go with them.

how to make Mini Strawberry Muffins

Preheat the oven and line the mini muffin tin. Mix dry ingredients in one bowl and wet ingredients in another. Pour the wet into the dry and stir just until combined. Fold in chopped strawberries gently so they do not break. Fill the muffin cups and bake until a toothpick comes out clean. Let muffins cool a little before you remove them.

Ingredients :

1 cup all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 cup fresh strawberries, chopped

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the milk, vegetable oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped strawberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

how to serve Mini Strawberry Muffins

Serve warm or at room temperature. Put a little butter, cream cheese, or jam on top for extra taste. They pair well with tea, coffee, or a fruit drink.

how to store Mini Strawberry Muffins

Cool muffins completely before storing. Keep them in an airtight container at room temperature for 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature or warm in the oven.

tips to make Mini Strawberry Muffins

• Do not overmix the batter. Mix until just combined.
• Chop strawberries into small pieces so batter stays even.
• Use fresh strawberries for best flavor. Frozen berries may make batter wet.
• Fill each muffin cup about three-quarters full for even baking.
• Check doneness with a toothpick near the end of baking time.

variation (if any)

• Add a pinch of cinnamon or vanilla for extra flavor.
• Swap half the sugar for honey or maple syrup, but reduce milk slightly.
• Mix in a few white chocolate chips or lemon zest with the strawberries.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them first so they do not add too much moisture.

Q: Can I make regular-size muffins with this recipe?
A: Yes. Bake regular muffins at 350°F (175°C) for about 18-22 minutes.

Q: How do I keep strawberries from sinking?
A: Toss chopped strawberries lightly in a little flour before folding them into the batter.

Q: Can I use oil alternatives like melted butter?
A: Yes. Melted butter works fine and adds a richer taste; use the same amount.

Mini Strawberry Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft and sweet mini muffins filled with fresh strawberry bits, perfect for snacks, lunches, and quick breakfasts.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup fresh strawberries, chopped

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the milk, vegetable oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped strawberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

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Notes

Serve warm with butter, cream cheese, or jam. Pair well with tea or coffee.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg