On a cool spring morning, nothing gets out of bed like the thought of those strawberry muffins. For me, they are the perfect balance between comfortable and refreshing. Convenient because they are moist, fluffy and warm spicy with cinnamon. And refreshing, because they are packed to the brim with fresh fruit. I love to have one for breakfast with a cup of coffee or tea and another in the afternoon for a sweet but still healthy snack.
Oh! And if you’re looking for a last-minute addition to your Mother’s Day menu this weekend, these strawberry muffins would be perfect for that too. They are easy to prepare – just put them in the oven while making a frittata or baking eggs, and you will have a delicious brunch in no time.
Strawberry Muffins Recipe Ingredients
Here’s what you need to prepare this strawberry muffin recipe:
- Fresh strawberries, of course! Cut them into small pieces of 1/4 inch.
- Wholemeal flour and all-purpose-I love using this combination in cooking recipes. This makes muffins healthy, but still tender and fluffy.
- Almond flour-I turn to almond flour every time I want to make quick and delicate buns or muffins. Just like in my banana bread and blueberry muffin recipes, it perfects the texture of these strawberry muffins.
- Baking soda and eggs-they help muffins to swell during baking.
Sea salt-do not skip it! Even if these muffins are sweet, salt is needed to burst the spicy strawberry flavor.
- Almond milk-or any other milk you hold on your hand. Homemade oat milk would be great here too!
- Extra virgin olive oil-do not hesitate to replace a neutral oil if you prefer, such as vegetable oil, grape seed oil or avocado oil.
- Cane sugar – for sweetness.
Cinnamon and vanilla extract-they fill the muffins with a warm depth of taste.
How to make strawberry muffins
Once you have prepared your ingredients, you are ready to cook! Here’s what you need to do,:
First, mix the dry and wet ingredients in two separate bowls. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. In a large bowl, whisk together almond milk, oil, eggs, sugar and vanilla.
Then pour the dry ingredients into the bowl with wet ingredients.
Fold until everything is combined! Be careful not to mix too much – if you do this, the muffins will be hard.
Then add the strawberries to the dough. Before you do it, sprinkle them with a little flour to prevent them from sinking to the bottom of the muffins during cooking.
Fold until the strawberries are evenly scattered in the dough…
And divide it into a greased muffin pan. Sprinkle the tops with oatmeal muffins and send the muffins to an oven preheated to 400°.
Finally, bake until the tips of the muffins are golden brown and feel again. Let them cool in the pan for 10 minutes before transferring them to a grate to cool completely.
Tips strawberry muffins
- Spoon and level your flour. DO NOT use your measuring cup to remove it directly from the bag or jar. If you do, you might accidentally add too much flour to the recipe. The flour settles in a canister so that picking it up directly with a measuring cup can result in heavy and tightly packed flour cups which can lead to dry muffins on the line. For a more accurate measurement of the flour, put the flour in your measuring cup and carefully level it with a knife.
- Mix the berries in a little flour before folding them into the dough. This step is easy to miss, but do not skip it! A pollination with flour will help the strawberries to get stuck in the muffin dough. Without them, they will sink to the bottom of the muffins.
- Do not immediately catch one. If you’re like me, you’ll want to devour these strawberry muffins as soon as they come out of the oven. But leave them in tin for 10 minutes, and your patience will be rewarded. When you let the muffins cool down, you have a chance to settle down and perfect their moist texture and spicy, fruity taste. After 10 minutes, eat as much as you like and transfer the rest to a grate to cool completely.
- Freeze the extras. These strawberry muffins are best on the day they are prepared, but they are stored in an airtight container at room temperature for up to 2 days. After that, freeze in an airtight container or freezer bag for up to 3 months. To defrost in the microwave for about 30 seconds, set to room temperature or put in the refrigerator to defrost overnight.