These light and airy strawberry muffins are very simple to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but by adding just a small amount it lifts all the flavours in the muffins. Feel free to leave it out, but we highly recommend it.
Ingredients (for the vanilla sugar topping):
- 1 tbsp granulated sugar
- 1/4 tsp vanilla extract
- Ingredients (for the strawberry muffins)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp finely ground black pepper
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (80 ml – 120 ml) milk, reduced fat or whole milk are best
- 1 1/2 tsp vanilla extract
- 6 large strawberries, hulled and diced (about 1 cup diced)
Heat the oven to 400º F. Line 12 standard-size muffin cups with paper liners.
Prepare Vanilla Sugar: In a small bowl, stir 1 tbsp of sugar with a 1/4 tsp of vanilla then set aside.
Prepare Muffin Batter: Whisk flour, sugar, baking powder, salt, cinnamon and the black pepper in a large bowl until well mixed.
Using a measuring jug that holds at least 1 cup, measure out the vegetable oil. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add 1 1/2 tsp of vanilla extract and whisk until blended.
Pour into bowl with flour and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick). Stir in the strawberries.
Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar over muffins.
Bake Muffins: Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
Notes and Tips
Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.