- Yield: 18
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition facts (per portion)
- Calories: 144
- Carbohydrate Content: 23
- Fat Content: 5
- Protein Content: 2
- Serving Size: 1 muffin
- Sodium Content: 128
- Sugar Content: 8
Strawberry Muffins
It's April and it's strawberry season!!!! My kids went with their homeschool group to learn about and pick strawberries. They came home with three bucket loads of fresh red strawberries and my baker's mind started thinking of all the wonderful things I could make with them. One of the first things that I thought of was strawberry muffins!
Now, these strawberry muffins are unique in that you really can taste every...single...strawberry! They are light and fluffy but are still packed (literally) with tons of juicy, sweet strawberries. These would be ideal for a spring bake sale or even an early mother's day breakfast in bed.
Whatever you bake them for...Enjoy!
Ingredients
- whole milk - 1 cup
- apple cider vinegar - 1 tsp
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 2 cups and a little
- baking powder (gluten free) - 2 1/2 tsp
- baking soda - 1/2 tsp
- salt - 1/2 tsp
- sugar - 1/2 cup plus + 2 tbs.
- egg - 1
- vanilla - 1 tsp
- zest of 1 lemon
- canola or vegetable oil - 1/4 cup + 2tbs.
- fresh strawberries - 1-1 1/2 cups
Instructions
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Preheat the oven to 375F. Spray a muffin tin with cooking oil (or line with cupcake liners) and set aside.
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In a small bowl combine milk and apple cider vinegar. Set aside to allow milk to curdle.
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In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
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Mix together sugar, canola oil, lemon zest, egg, and vanilla extract. Add oil to milk/vinegar mixture and mix into your sugar mixture.
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Stir in the dry ingredients until well incorporated. Be careful not to over-mix. Let the batter sit for a bit while you chop the strawberries. Gluten-free batter seems to work better when it has had time to rest a little.
- Dice the strawberries and then dry off with a paper towel. Making sure to dry them is really important so that they do not add too much extra moisture to the muffins and make them soggy and dense.
- Put them into a bowl and mix with a little flour so that they are just coated. Gently fold these into your batter.
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Spoon into muffin tins, filling each cup to the top. The batter will be very thick.
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Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
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Remove from heat and allow muffins to cool before removing from pan. Enjoy!
