Strawberry Muffins

Inga Sorensen


The original recipe I found on BUT, since I can never leave well enough alone, I took inspiration from the original recipe, which was supposed to be a loaf bread, and voila, came up with a killer little muffin. I'm super happy with my changes and now I can call this recipe my own!

★★★★★ 1 vote
10 Min
20 Min


2 c
ripe, diced strawberries
1 1/2 c
ap flour
1/4 c
white sugar (i always use baking sugar)
1/4 c
packed brown sugar (plus additional for sprinkling)
1/2 c
canola oil
extra large eggs
1/2 tsp
almond extract
1/2 tsp
fresh ground nutmeg
1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp


1Heat oven to 350

Dice strawberries and place in a bowl with just a sprinkling of white sugar (about a tbsp) to macerate. Set aside.

In a medium bowl, mix eggs, white and brown sugar, oil and almond extract until well incorporated (I just used a whisk).

In a large bowl, sift together the flour, baking soda, baking powder, salt and nutmeg

Add wet ingredients to dry and incorporate, don't over mix

Add diced strawberries and their juice, stir just to combine

Line a 12 cup cupcake tin, and fill with batter about 2/3rd's full (I used a large cookie scoop).

Sprinkle each muffin with just a bit of brown sugar, just a little bit!

Check on muffins after 20 minutes. Insert a toothpick, when it comes out clean, they are done, between 20 and 25 minutes.
2I got 18 regular size muffins out of the recipe. My strawberries were HUGE and very, very ripe. If yours are not as ripe, you may need to increase liquid, such as adding a splash of milk to the batter or using more sugar on the diced berried and mush them up a little bit to get more juice. But don't make the batter too liquid, it should be a a thick and gooey batter.

About this Recipe

Course/Dish: Fruit Breakfast, Muffins
Other Tag: Quick & Easy
Hashtag: #strawberries