Strawberry Muffins

A couple weeks back, the local grocery store had a deal on strawberries. 2 pounds for $5, which is a pretty darn good price! They were a rich, deep red color and looked too attractive to leave at the store! I immediately pulled out my phone to scroll around looking for recipes that I could use this yummy looking fruit in. I landed on strawberry muffins. Muffins seemed easy and practical, because they can be eaten with coffee in the morning or as dessert after dinner. As well, they can be frozen and used another day.

The recipe that I found and used, just about to the letter, was from a blog called Inspired Taste. The recipe is for Perfect Strawberry Muffins and it definitely was one worth keeping!

Things that I loved about this recipe:

• There is just a little hint of black pepper added to the batter to add some interest
• The topping is a simple mix of vanilla and white sugar, giving the finished muffin just a bit of crunch on top. I am looking forward to trying this recipe again, substituting in apple or apricot and using almond extract, rather than vanilla
• It was rather flexible. After hulling and cutting my strawberries, I had 2 extra ounces of fruit. I used it all, and the finished product was still light, but very, very moist!
• It was simple

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Ingredients

• For the muffin batter

• 1 1/2 cups all purpose flour

• 3/4 cup granulated sugar

• 2 tsp. baking powder

• 1/4 – 1/2 tsp. fine black pepper

• 1/3 cup grapeseed (my choice) or vegetable oil

• 1 large egg

• 1/3 – 1/2 cup 2% or whole milk

• 1 1/2 tsp. real vanilla extract

• 8-10 ounces diced strawberries

• For the topping

• 1 Tbsp. granulated sugar

• 1/4 – 1/2 tsp. vanilla extract

Instruction

1. Heat oven to 400 degrees. Line 12 muffin cups with standard muffin liners
2. Whisk all dry ingredients in large bowl until well combined
3. Using 1+ cup measuring cup, measure the oil. Add the egg and then fill with the milk until it reaches the 1 cup line
4. Add the vanilla extract to the oil/egg mixture and stir to combine
5. Pour wet ingredients into the dry ingredients and slowly combine with fork. Do not overmix
6. Fold in strawberries gently, until evenly distributed
7. Divide the batter across the 12 muffin cups
8. Combine topping ingredients in small bowl and then distribute across 12 muffins
9. Bake for 15-25 mins, checking with toothpick for doneness at the 15 min mark. When slightly crumbly crumbs come out with toothpick, they are done. The top should be nicely browned with bits of crisp sugar yumminess!
10. Set aside on wire rack to cool. Do not remove from muffin liners until completely cool, or serve directly in liners