Fresh and Fruity Mini Strawberry Muffins: A Quick and Easy Recipe

This mini muffin recipe is perfect for making ahead and eating on busy mornings, or adding to kid's lunch boxes.

Photo byJennifer Geer

The following recipe makes either 24 mini muffins or 12 regular-sized muffins. Feel free to use fresh strawberries, or frozen. Or try switching out the fruit for blueberries or raspberries.

Ingredients

• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup chopped strawberries (fresh or frozen)
• 1/2 cup milk
• 1/4 cup canola oil
• 1 egg
• 1 teaspoon vanilla
• sprinkle of sugar for topping

Directions

1. Preheat the oven to 375F and grease a 24-count mini muffin pan (or line with paper liners.)

2. Whisk together flour, baking powder, salt and sugar in a large bowl.

3. Chop strawberries. If frozen, allow to thaw slightly. Add strawberries to the flour mixture, gently mixing to coat them completely.

4. In a separate bowl, whisk together milk, oil, egg, and vanilla.

5. Add the wet mixture to the dry being careful not to overmix.

6. Spoon the batter into muffin cups, filling about 2/3 of the way. (Note: you may have a little batter left over. I was able to make 6 regular-sized muffins in addition to the 24 mini muffins.)

7. Sprinkle a little sugar on the tops for a sweet, crunchy crust.

8. Bake in the preheated oven for about 12 minutes, or until the tops bounce back from touch or an inserted toothpick comes out clean.

9. Let cool for about 10 minutes before removing from the pan to cool completely.

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