Easy Strawberry Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
150 g plain flour or all-purpose flour
02 -
125 g white sugar
03 -
8 g baking powder
→ Wet Ingredients
04 -
1 egg
05 -
½ tsp vanilla essence
06 -
½ cup milk (125 ml)
07 -
25 g butter, softened or melted
→ Mix-Ins
08 -
1 cup strawberries, chopped into small pieces (120 g)
# Instructions:
01 -
Preheat the oven to 180˚C (360˚F). If available, set oven humidity to 10%.
02 -
In a small mixing bowl, combine the plain flour, white sugar, and baking powder. Stir briefly and create a well in the center.
03 -
Crack the egg into the center of the dry ingredients and add the vanilla essence. Mix lightly. Gradually pour in the milk in two parts, mixing between each addition. Add the softened or melted butter and mix thoroughly for 1-2 minutes, or use a mixer on low to medium speed.
04 -
Gently fold the chopped strawberries into the batter using a wooden spoon to maintain their texture.
05 -
Carefully spoon the mixture into patty pans, filling each to ¾ of their capacity. This ensures tall muffins without overflow.
06 -
Bake the muffins for approximately 25 minutes or until they are golden brown and a skewer inserted into the center comes out clean.
# Notes:
01 -
Double-layer paper muffin cups to maintain structure, or use reusable silicone muffin pans for sturdier results.
02 -
Avoid overfilling the patty pans to prevent spillage during baking.
03 -
If using a mixer, combine all wet ingredients first, then gradually incorporate the dry ingredients.