Strawberry muffins
These strawberry muffins are moist and flavorful, made with fresh strawberries, Greek yogurt, and olive oil. Easy to prepare, they are perfect for breakfast or a tasty snack.
Cook time 25 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil1/2 cup self-raising flour
2 cups strawberries
3/4 cup greek yogurt
1/4 cup olive oil
1 egg
Strawberry muffins are a delightful and healthy treat, perfect for breakfast or a snack. Made with fresh strawberries, Greek yogurt, and olive oil, these muffins are moist, flavorful, and easy to prepare. Whether you're a novice baker or a seasoned chef, this simple recipe will yield delicious results every time.
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a muffin pan with the cooking spray oil to prevent sticking.
- Wash the strawberries thoroughly, remove the stems, and then chop them into small pieces. Set aside.
- In a large mixing bowl, combine the Greek yogurt, olive oil, and egg. Whisk together until smooth and creamy.
- Gradually add the self-raising flour into the wet mixture, stirring gently until well combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold the chopped strawberries into the batter using a spatula. Ensure that the strawberries are evenly distributed throughout the mixture.
- Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
- Place the muffin pan in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your strawberry muffins warm or at room temperature. Store any leftovers in an airtight container.
Once your strawberry muffins are baked to perfection, let them cool before enjoying. These muffins are sure to become a favorite, offering a burst of fruity flavor in every bite. Perfect for any occasion, they are a delicious way to use up fresh strawberries and create a treat that everyone will love.
Strawberry muffins FAQ:
Bake the strawberry muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. A toothpick inserted into the center should come out clean when they are done.
Store leftover strawberry muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months.
Yes, you can use frozen strawberries instead of fresh. Make sure to thaw and drain them before adding to the batter to avoid excess moisture.
You can substitute Greek yogurt with plain yogurt, sour cream, or even applesauce for a dairy-free option, keeping in mind that the texture may slightly vary.
Use a standard 12-cup muffin pan for this recipe. Fill each cup about 3/4 full to allow for rising.
Tips:
- Ensure that your strawberries are fresh and ripe for the best flavor.
- Do not overmix the batter; this can make the muffins dense. Mix just until the ingredients are combined.
- You can add a pinch of vanilla extract or lemon zest to enhance the flavor.
- If you prefer your muffins sweeter, consider adding a tablespoon of honey or maple syrup.
- Line your muffin tin with paper liners or use silicone muffin cups to prevent sticking and make cleanup easier.
- Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few crumbs.
Nutrition per serving
10 ServingsCalories 66kcal
Protein 3.34g
Carbohydrates 9g
Fiber 0.80g
Sugar 2.46g
Fat 8g
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